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Crumb Cheesecake with Coffee Cream

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Crumb Cheesecake with Coffee Cream

Photo: Natalie Levin

Every year, just before Shavuot arrives, I have the same dilemma of whether to make a classic baked cheesecake or a no-bake crumb cheesecake for the holiday feast. Because I mostly prefer classics, especially on holidays, I always make quite simple (yet always delicious!) cakes for holidays and keep my creativity for other days.

Although if I had to choose I would probably say my favorite cheesecake is the baked version classic, it’s really hard for me to resist crumb cheesecake just as well. The combination of rich cream cheese filling and golden, buttery crumbs is really one of the most delicious in my opinion, and let’s put it this way – when I have crumb cheesecake in the fridge it’s almost as dangerous (to my weight) as an icebox cake.

So, this year I decided to upgrade a little my crumb cheesecake, and this is how this crumb cheesecake with coffee cream was actually thought of. It’s made of a crunchy golden crust, a layer of vanilla cream cheese filling, coffee cream and lots of buttery crumbs on top.

This cake is simple and easy to make, yet coffee lovers will simply LOVE it! It’s a great cake to make for the holiday or if you ever want to spruce up your cheesecake. A classic with a twist 🙂

Crumb Cheesecake with Coffee Cream

Photo: Natalie Levin



Crumb Cheesecake with Coffee Cream

For the crust and crumbs:

  • 210 grams (1 ½ cups) all-purpose flour
  • 100 grams (1/2 cup) cold butter, cut into cubes
  • 90 grams (3/4 cup) sugar powder
  • Pinch of salt
  • 1 tsp. vanilla extract
  • 1 large egg

For the cream cheese filling:

  • 50 grams white chocolate (chopped)
  • 30 ml. (2 tbsp.) milk
  • 225 grams (1 pack) cream cheese, at least 25% fat
  • 40 grams (4 tbsp.) instant vanilla pudding powder
  • 40 grams (4 tbsp.) sugar powder
  • 250 ml. (1 cup) cold whipping cream

For the coffee cream:

  • 50 grams white chocolate (chopped)
  • 30 ml. (2 tbsp.) milk
  • 2 tsp. instant coffee powder
  • 225 grams (1 pack) cream cheese, at least 25% fat
  • 40 grams (4 tbsp.) instant vanilla pudding powder
  • 40 grams (4 tbsp.) sugar powder
  • 250 ml. (1 cup) cold whipping cream

Crust and crumbs:

  1. Preheat oven to 170c degrees and grease the pan.
  2. In a food processor with a steel blade, put flour, butter, powdered sugar, salt and vanilla and process until thin powder obtains.
  3. Add the egg and continue to process until large crumbs are formed.
  4. Transfer approximately 2/3 of the crumbs to the bottom of the baking pan and press firmly to form a crust.
  5. Transfer the remaining crumbs to a baking pan lined with baking paper.
  6. Bake the crust and the crumbs for 12-20 minutes or until beautifully golden. Cool completely.

Cheese Cream filling:

  1. Chop the chocolate and put in a bowl.
  2. Add milk and melt together in a microwave over double-boiler. Mix well until the chocolate melts.
  3. In a separate bowl, combine cheese, instant pudding and powdered sugar into a uniform mixture.
  4. Add the melted chocolate to the cheese mixture and mix well until combined.
  5. In a mixer bowl whip cream to a very firm whipped cream.
  6. Add 2-3 tablespoons of whipped cream into the cheese mixture and mix well until uniform.
  7. Add the remaining whipped cream and gently fold until you get a uniform, thick cream.
  8. Pour the cheese cream filling over the baked crust layer and straighten the top with a palate knife.
  9. Freeze for an hour to set.

Coffee cream:

  1. Chop the chocolate and put in a bowl.
  2. Add milk and melt together in a microwave over double-boiler. Mix well until the chocolate melts.
  3. Add the coffee powder and mix well until it melts in the mixture.
  4. In a separate bowl, combine cheese, instant pudding and powdered sugar into a uniform mixture.
  5. Add the melted chocolate-coffee mixture to the cheese mixture and mix well until combined.
  6. In a mixer bowl whip cream to a very firm whipped cream.
  7. Add 2-3 tablespoons of whipped cream into the cheese mixture and mix well until uniform.
  8. Add the remaining whipped cream and gently fold until you get a uniform, thick cream.
  9. Pour the coffee cream filling over the cream cheese layer and straighten the top with a palate knife.
  10. Freeze for at least 3-4 hours to set (preferably overnight).

Decoration and serving:

  1. Remove the cake from the pan by lightly heating the sides (using a hot towel or a kitchen torch).
  2. Transfer the cake to a serving dish.
  3. Sprinkle the crumbs at the top of the cake.
  4. Transfer to thaw for 4-5 hours in the refrigerator and serve.
  • Keep the cake in a closed container in the refrigerator for up to 4 days.
  • Store the crumbs in a sealed container at room temperature until ready to serve the cake.
  • It is important to use cream cheese with at least 25% fat in order for the cream to be stable enough.
  • It is important to use a very cold whipping cream.

Crumb Cheesecake with Coffee Cream

Photo: Natalie Levin