This Israeli cheese crumb cake bakes in a 10 by 14 inch (25 by 35 cm) rectangular pan and is cut into 24 squares: four along the short side and six along the long side. Sweet crumb dough goes on the bottom and the top, with a layer of soft white cheese in the middle. It is enough for a big Shabbat table or a tray for the kindergarten.

Why a rectangular pan

In Israel this cake, called ugat gvina ve-pirurim, is usually baked in a round pan and cut into wedges. Wedges are hard to keep even, the last pieces come out small or fall apart, and they do not sit well on a tray. In a rectangular pan every square is the same size, about 2.5 inches across, and you know in advance how many people the cake will feed.

That is also why the amounts are larger: 2.2 lb / 1 kg of cheese instead of the half kilo in the common round version, so the cheese layer stays thick in a wider pan. The cheese is Israeli 5% white cheese, gvina levana. Outside Israel, quark or a smooth, mild farmer's cheese is the closest match.

Crumbs that do not sink

Half of the dough is pressed into the bottom of the pan, and the other half goes into the freezer for 15 minutes while you make the filling. Frozen crumbs stay on top of the cheese instead of sinking into it, and they bake up crisp. Break them by hand into pieces of different sizes and scatter them evenly to the corners.

The cake is ready when the edges are set and the center still wobbles slightly. Leave it in the switched-off oven with the door slightly open, then chill for at least four hours. A cold cake cuts into clean squares, especially with a knife dipped in hot water and wiped between cuts.

More cakes for a big pan: the chocolate sheet cake for 30 kids and the chocolate-vanilla marble cake.

Israeli Cheese Crumb Cake, 24 Squares

Israeli cheese crumb cake in a 10 by 14 inch pan with 2.2 lb of soft white cheese, cut into 24 squares (4 by 6).

Israeli Cheese Crumb Cake, 24 Squares
Servings: 24 squaresPrep time: 25 minCook time: 50 minTotal time: 1 hr 15 min

Ingredients

For the crumb dough

  • 3 cups / 420 g all-purpose flour
  • 3/4 cup / 150 g sugar
  • 1 tsp baking powder
  • 1 pinch salt
  • 7 oz / 200 g cold butter (cubed)
  • 1 egg
  • 1 tsp vanilla extract

For the filling

  • 2.2 lb / 1 kg Israeli 5% white cheese (or quark)
  • 4 eggs
  • 1 cup / 200 g sugar
  • 1 package / 1.4 oz / 40 g vanilla pudding mix
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Instructions

  1. Heat the oven to 340°F / 170°C and line a 10 by 14 inch / 25 by 35 cm rectangular pan with parchment paper.

  2. In a food processor, pulse the flour, sugar, baking powder, salt and butter until the mixture looks sandy. Add the egg and vanilla and pulse only until coarse crumbs form.

  3. Press half of the crumbs into the bottom of the pan in an even layer. Put the other half in the freezer for 15 minutes.

  4. In a large bowl, mix the cheese, eggs, sugar, pudding mix, lemon zest and vanilla until smooth.

  5. Pour the filling over the base and level it. Crumble the frozen dough over the top in an even layer, all the way to the corners.

  6. Bake for 45 to 50 minutes, until the crumbs are golden and the center wobbles slightly.

  7. Turn off the oven, open the door slightly and leave the cake inside for half an hour. Chill in the fridge for at least 4 hours.

  8. Cut into 24 squares: four along the short side and six along the long side.

Frequently Asked Questions

Can I make cheese crumb cake a day ahead?
Yes, and it is better that way. After a night in the fridge it is firmer and cuts easily.

What can I use instead of Israeli white cheese?
Quark is the closest. A smooth farmer's cheese or well-drained ricotta also works, though the filling will be a little denser.

Why did my cheesecake crack?
Usually from baking too long or cooling too fast. Take it out while the center still wobbles, and let it cool in the switched-off oven.

How long does the cake keep in the fridge?
Up to four days, covered, in the pan.