Israeli Cheesecake

Step 1

Preheat oven to 350ºF. Line the base of two (9-inch) springform pans with parchment paper. Alternatively, line one (9-inch) springform pan and one baking sheet.

Step 2

In a medium bowl, sift together flour, baking powder and salt. Set aside.

Step 3

In a stand mixer fitted with the paddle attachment (or using a hand-held mixer), cream butter and sugar on medium-high for 2 minutes.

Step 4

Add the vanilla and egg yolks. Mix on medium speed for 1 minute, until combined.

Step 5

Add the flour mixture to the wet ingredients. Mix on medium speed until a dough is formed.

Step 6

Divide the dough into 2 equal-sized balls. Add a dough ball to the prepared pan and, using your fingertips, spread out and press the dough into the base in an even layer. Repeat with the other dough ball in the second baking pan.

Step 7

Bake both for 20 minutes, until golden. Remove the pans from the oven and set aside to cool completely.

Step 8

Meanwhile, prepare the cheesecake filling. In a stand mixer fitted with the whisk attachment (or using a hand-held mixer), combine heavy cream, sugar and vanilla and beat for 5 minutes, until stiff peaks form. (The peaks should stand straight up.) Transfer mixture to a bowl.

Step 9

Switch to the paddle attachment. Combine cream cheese and lemon zest and mix for 1 minute, until light and fluffy. Add the whipped cream and mix on medium speed until combined. Pour the cheesecake filling into the springform pan. Using a spatula, spread mixture in an even layer.

Step 10

Using your hands, crumble the crust from the other pan into fine crumbs. Sprinkle the crumbs over top the cheesecake. Cover with plastic wrap and refrigerate for 4 hours or overnight.

Step 11

To serve, carefully remove the cheesecake from the springform pan, peel away the parchment paper and transfer to a serving plate.