ingredients (24-26 cm diameter pattern):

For the crumb layer: 

200gr cold butter

2 cups flour

3 egg yolks

4 tablespoons of sugar

1 tablespoons of vanilla sugar

Teaspoon baking powder

teaspoon of vanilla extract

Pinch of salt

For the cream layer:


500ml sweet cream

200 grams of white sugar

1 Package Instant Vanilla Flavored Pudding

200ml sour cream 9-15%

500gr white cheese 5%


Cheese cake dough Crumbs:

  1. Preheat oven to 180 degrees.
  2. In a food processor, mix the flour, baking powder, sugar, vanilla sugar, vanilla extract and butter into a crumb mixture. Add the egg yolks and process with short presses (pulses) only until the dough becomes crumbly.
  3. Spread butter on the bottom of the pan, set a half of dough in a pan and tighten it so that it is even layer. 
  4. For the top crumbs -the other half of the dough, should be flattened on a sheet lined with baking paper – (the size of the baking pan doesn’t matter).
  5. Put both baking pans in the oven and bake for about 20 minutes, until the dough become golden brown. Cool completely.      

Cheesecake Cream: 

  1. In the mixer whisk sweet cream, sugar cup, instant pudding and sour cream until the cream is stable.
  2. Reduce the speed of the mixer, add cheese and whisk for a few more seconds.
  3. Flatten the cheese mixture in the cake baking pan, over the baked crumbles.
  4. Crumble with your hands the rest of the baked dough, to get crumbs. Gently sprinkle the crumbs over the cheese stuffing.
  5. Put to refrigerator for at least 4 hours.


To make an impressive layer cake, you can reduce the diameter of the baking dish to use a quarter of the mix in each layer.

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