Favorite Shavuot Cheesecake

Crust:

• 110 grams butter, room temperature, cut into cubes
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 2 egg yolks
• 1 cup all-purpose flour
• 1 tablespoon baking powder

Filling

• 400 grams high-fat whipping cream
• 3/4 cup milk
• 1/3 cup white sugar
• 100 grams instant vanilla pudding
• 450 grams soft white cheese

Chocolate Topping

• 100 grams high-fat whipping cream
• 100 grams  quality dark chocolate, chopped
• 2 teaspoons honey 
• 1/8 teaspoon salt

Crust:

1. Grease a 10-inch springform cake pan 
2.  In an electric mixer, whip butter, powdered sugar, and salt into a creamy mixture.
3. Add the egg yolks and mix 1 minute more.
4. Add flour and baking powder and mix only until the dough unifies into a ball.
5. Wrap in plastic wrap and refrigerate for one hour.
6. Using a rolling pin, roll out dough to a round shape to fit a 10-inch round springform cake pan.
7. Place the dough in the buttered cake pan and refrigerate for another half hour. 
8. Heat oven to 170°C. Bake the base for 20-25 minutes, until it becomes a nice, golden color.
9. Remove from oven and cool to room temperature. 

Filling:

1. Whip the heavy whipping cream with milk and sugar into soft whipped cream. 
2. Add the instant pudding and continue whipping until you have a solid cream.
3. Fold in the soft white cheese in batches, until you have a solid mixture.  
4. Spread the cheese mixture evenly over the baked base.
5. Refrigerate overnight.

Topping:

1. Place chopped chocolate in a bowl. Bring heavy cream to a boil and pour over the chocolate, mixing well until smooth.
2. Add honey and salt and mix again.
3. When the mixture is cooled to room temperature, pour over the cake.
4. Chill together for 3 hours.