Wonderfully fluffy and with a creamy topping: you shouldn't miss this cheesecake
Created: 01/04/2022, 13:56
From: Maria Dirschauer
You can't really go wrong with cheesecake.
Especially when it's as fluffy as this Israeli recipe.
Start baking right away!
With the diverse selection of cheesecake recipes, you can't even make up your mind: cheesecake without a base or with a chocolate base, New York cheesecake with sprinkles and a layer of chocolate pudding, or a very unusual Black Forest cheesecake ... is your mouth watering? Then here we have a new recipe for your collection to try out! You may have heard of this cheesecake on the program “The Perfect Dinner”. The special thing about the
Israeli cheesecake
is its main ingredient: the Israeli white cheese Gevina Levana.
If you cannot buy this, you can also simply use quark, which is similar in consistency.
The icing on the cake with this cake recipe is also the topping: a delicious cream made from sour cream and sugar.
Important: The cream only comes onto the cake after the first baking cycle, then it is baked again at a low temperature.
Otherwise the topping would burn.
Let's start baking!
Also
Bake :
Japanese Cheesecake: The Fluffiest Cake You Will Ever Eat.
Israeli Cheesecake Recipe: Here are the Ingredients you Need
Portions: for 1 springform pan (30 cm)
Baking time: 50 minutes
Difficulty level: easy
For the ground:
100 g butter (room temperature) + a little more to grease the mold
2 egg yolks
1 tbsp coffee
1/2 cup of sugar
1 1/2 cups of flour
For the cheese cream:
3 eggs
750 g Israeli white cheese Gevina Levana (or quark)
1 cup of sugar
1 packet of vanilla sugar
2 tbsp flour
For the topping:
2 cups of sour cream
1 packet of vanilla sugar
2 tbsp sugar
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Israeli cheesecake: how to bake the wonderfully fluffy cake
You have to bake and try this wonderful cheesecake!
© Imago
Preheat the oven to 190 ° C top / bottom heat.
Grease the springform pan with butter.
For the base,
mix the butter, egg yolks, coffee, sugar and flour with your hands in a bowl.
Put the dough in the springform pan and press it into place as a base.
For the cheese cream,
mix the eggs, white cheese, sugar, vanilla sugar and flour in another bowl.
Pour the cream on the cake base in the form.
Bake the cheesecake in the preheated oven for about 30 minutes - the cheese layer should no longer wobble.
Then take the pan out of the oven and let the cake cool for about 30 minutes.
Turn the oven temperature down to 90 ° C.
For the topping,
mix the sour cream with vanilla sugar and sugar in a small bowl.
Spread this mixture on the cooled cake.
Now bake the Israeli cheesecake in the oven for another 20 minutes.
Then let the cheesecake cool completely and put it in a cold place.
Are you interested in Israeli cuisine?
Author Stav Cohen shows you in the cookbook "Cooking like in Israel" (promotional link) how you can achieve a lot of taste with little effort.
In addition, she introduces the backgrounds, aromas and textures of her home country in her book.
The Israeli cheesecake tastes best when it has been left to cool for a few hours.
The next day it tastes even better.
Have fun baking and bon appetite!
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