Israeli Style Cheesecake
Serves 820 mins prep15 mins cook
This no-bake Israeli-style cheesecake is creamy and light, perfect for holiday breakfasts. It's made with a crumb crust and rich cream, featuring Quark cheese and heavy whipping cream, all topped with a crumb sprinkle.
0 servings
What you need
Instructions
1: Preheat oven to 350F. 2: Mix all crumb ingredients in a mixer. Do not overmix. Stop the mixer when ingredients are combined. 3: Press mixture into two baking dishes. One will be your crust, use a springform pan. The other can be made in a regular 9-inch pan. 4: Bake for 15 minutes. Let cool. 5: In the bowl of an electric mixer, fitted with a whisk, whip heavy cream with confectioner sugar and vanilla sugar until fluffy. 6: Turn off mixer. Fold in gvina levana so you don't deflate your cream. 7: Spread mixture onto cooled crust. 8: Crush the remaining crumb and sprinkle all over your cream. 9: Refrigerate for at least 4 hours.View original recipe