The most beautiful, the most delicious: Blondie Cheesecake for Shabbat

In baking this cheesecake we will use a top-bottom heat program in two different ways - the bottom is baked at medium heat so that it browns evenly. When we pour the cheese batter, we want to bake at a low temperature and create a steamy environment inside the oven cavity to allow it to bake without getting a crust or cracking. 

 The steam we create in the oven (by placing a small pan with boiling water in it) allows the cake to bake gently and evenly. The result is a wonderful homemade cheesecake with a unique taste that no one has tasted before.

Ingredients for a collapsible bottom with a diameter of 24 cm:

For the crispy dough:

150 grams of multi-purpose white flour (one cup and another tablespoon)

30 grams of peeled and roasted hazelnuts (optional)

50 grams of white sugar (1/4 cup)

100 grams of cold butter, cut into cubes

Pinch of salt

1 egg yolk L

For the cheesecake: 150 grams of blondie chocolate

250 ml sweet cream 38%

750 grams of cream cheese (25-30%), at room temperature

150 grams of white sugar (3/4 cup)

A teaspoon of high-quality vanilla extract (or vanilla paste)

1/2 teaspoon of salt

3 eggs L

1 egg yolk L

Instructions:

1. Start making the crispy dough: line a 24 cm diameter springform pan with baking paper and grease its sides with a little butter. 

2. Place the multipurpose white flour and the hazelnuts in the bowl of a food processor with a steel blade and process in pulses until the hazelnuts are ground. Add sugar, butter and salt and thicken in pulses until a crumbly mixture is obtained. Add the egg yolk and process in pulses only until a uniform dough is obtained. 

3. Spread the dough evenly on the bottom of the pan and place in the refrigerator for about half an hour, until the dough is cold and firm to the touch. 

4. Heat the oven to 180 degrees, top-bottom heat. Bake the crispy dough for about 20-25 minutes, until it is very golden. Remove from the oven and cool. 

5. Continue making the cake: lower the oven temperature to 160 degrees, top-bottom heat. Place a small pan with boiling water in the bottom of the oven. 

6. Place the chocolate and cream in a bowl suitable for heating in the microwave and heat in pulses. Beat until a uniform mixture is obtained. 

7. Place the cream cheese, sugar, vanilla and salt in a large bowl. Whisk to obtain a uniform mixture. Add in the chocolate and cream and beat until a uniform mixture is obtained. Add the eggs and yolk and beat until a uniform mixture is obtained. Pour the mixture gently into the mold. 

8. Bake for about an hour, until the center of the cake vibrates and the edges are stable and puff up a little. Turn off the oven and leave its door slightly open. Let the cake rest in the turned off oven for about another hour. Remove the cake from the oven and let it cool completely. When the cake has cooled, transfer it to the refrigerator for at least 8 hours. 

9. Take out the cold cake and keep it tightly wrapped in the refrigerator for up to five days.