Israeli Biscuit Cheesecake
Serves 830 mins prep0 mins cook
This delicious Israeli Biscuit Cheesecake is an easy no-bake cake that your kids can help make! It's perfect for shabbat breakfast or as a dessert. The cake features a fresh taste, not too sweet, and pairs wonderfully with coffee and fruit. You can make it non-dairy by omitting the gvina levana, although it adds a lovely tartness. Layered with tea cookies soaked in coffee and topped with cocoa powder, this cake requires refrigeration for the best flavor.
0 servings
What you need
Instructions
1: In a large mixing bowl combine whip topping and powdered sugar. Whip using an electric whisk. Fold in gvina levana and vanilla. Set aside. 2: Mix together coffee, hot chocolate powder and water in a small bowl. 3: Prepare a baking dish (use a 2.6L pyrex). Start dipping cookies one by one in the coffee mixture and placing them in a single layer in your dish. Layer cream and repeat process until no more cream. 4: Sprinkle cocoa on top. 5: Refrigerate for at least a few hours or overnight. Enjoy with a cup of coffee and fresh berries.View original recipe