Israeli Cheesecake
Serves 1530 mins prep15 mins cook
A delicious Israeli cheesecake made in individual portions, featuring a creamy quark cheese filling with a buttery crust. Not too sweet or sour, it's perfect for dessert lovers! This cheesecake is easy to prepare and can be enjoyed after refrigerating for at least 4 hours.
0 servings
What you need
Instructions
1: Preheat oven to 350°F. 2: Mix all crumb ingredients in a mixer. Do not overmix. Stop the mixer when ingredients are combined. 3: Press half into a baking dish for the crumb. The other half can be divided into small baking dishes. 4: Bake for 15 minutes. Let cool. 5: In the bowl of an electric mixer, fitted with a whisk, whip heavy cream with confectioner's sugar and vanilla sugar until fluffy. 6: Turn off mixer. Fold in your quark cheese to avoid deflating the cream. 7: Spread the cream evenly onto the cooled crusts. 8: Using your hand, crush the crumb and sprinkle over your cream. 9: Refrigerate for at least 4 hours.View original recipe