Israeli Cheesecake (Dairy)

Name: Israeli Cheesecake (Dairy)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 10 servings
Cuisine: Middle Eastern
Ingredients: 7 tablespoons (3 1/2 ounces/100 grams) unsalted butter, room temperature; 2 large egg yolks; 1 tablespoon dry instant decaffeinated coffee; 1/2 cup sugar; 1 1/2 cups cake flour; 3 large eggs; 3 1/3 cups (750 grams) Israeli white cheese, or quark; 1 cup sugar; 1 1/2 teaspoons vanilla sugar; 2 tablespoons all-purpose flour; 8 ounces sour cream; 1 1/2 teaspoons vanilla sugar; 2 tablespoons sugar

An Israeli-style kosher cheesecake, made with gevina levana, features a crumbly base topped with a rich, creamy cheese mixture and finished with a sour cream glaze.

⭐ 4.2 (33 reviews) Prep: 20 minCook: 50 minTotal: 70 minYields: 10 servings

Category Tags:

Dessert

Cuisine Tags:

Middle Eastern

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Instructions

Preheat the oven to 375 F and spray a 9x13-inch cake pan.
Combine butter, egg yolks, coffee, sugar, and flour by hand until crumbly, then press into the pan for the base.
In a separate bowl, mix eggs, white cheese, sugar, vanilla sugar, and flour; pour this over the base.
Bake for 30 minutes until the cheese is set, then remove and cool for 30 minutes.
Reduce oven temperature to 200 F.
Mix sour cream, vanilla sugar, and sugar in a small bowl, then spread evenly over the cooled cake.
Bake for an additional 20 minutes.
Refrigerate until fully firm before serving.

Nutritional Info (per serving)

Calories: 419 kcal

Carbohydrate: 55 g

Cholesterol: 151 mg

Fiber: 0 g

Protein: 15 g

Saturated Fat: 9 g

Sodium: 139 mg

Sugar: 37 g

Fat: 16 g

Unsaturated Fat: 0 g