Israeli no-bake cheesecake

DIRECTIONS

• Make the base: turn oven to 325 F degrees. Grease a 9” round cake pan and line a small baking sheet with parchment paper.
• Put flour, baking powder, sugar and salt in the food processor, then cut butter into the mix and pulse. Add the yolks and pulse to get crumbs, add 2-4 tablespoons cold water if crumbs are not created after the first few pulses.
• Using your hands, gently flatten ⅔ of the dough into the greased pan, spread the rest on the baking sheet. Bake until the dough just begins to turn golden on the sides and a bit harder to the touch, about 20-22 minutes. Let cool completely on a cooling rack. After 15 minute you can transfer the cake pan into the fridge, to make the cooling process faster.
• If you’re using the combination of cream cheese, sour cream and Greek yogurt, put them all in a food processor and pulse briefly just until smooth. Set aside. Continue with the directions as usual.
• To make the cheese filling start whipping the heavy cream with the sugar with a mixer on m low speed. With mixer running, sprinkle pudding powder on the cream, raise the speed and whip to light whipped cream consistency. Do not over-whip, as the pudding will help the mixture thicken later. Fold in the Israeli cheese or cream cheese mixture and lemon zest using a spatula. Taste and add a pinch of salt if you want (the
  Israeli cheese is a bit salty, so it depends on the cheese you’re using.) Pour the mixture on the baked crust in the pan and use an icing spatula to make the top even.
• Crumble the baked dough from the baking sheet on top of the filling. Refrigerate covered for 8 hours, and preferably overnight, before serving. The cake keeps in the fridge up to 5 days.