This is definitely a repost recipe from last year, except made in individual portions!
I absolutely LOVE Israeli cheesecake. It's unlike any other ones! It's not too sweet, nor too sour. Quark cheese, also known as gvina levana, adds the perfect amount of creaminess an Israeli cheesecake needs!
Crust and crumb
200g butter (or margarine)
4 tbsp sugar
2 egg yolks
2 cups self rising flour (you can google to see how to make your own with all-purpose)
1 bag vanilla sugar (8g)
15-17 small baking dishes
DIRECTIONS:
Preheat oven to 350 F.
Mix all crumb ingredients in a mixer. Do not overmix. Stop the mixer when ingredients are combined.
Press half into a baking dish. This will be your crumb. The other half can be divided in small baking dishes.
Bake for 15 minutes. Let cool.
Cream:
500g Quark cheese or Gvina levana 9% (I use the Tnuva one)
1/3 cup confectioners sugar
250g heavy whipping cream
2 bags vanilla sugar
DIRECTIONS:
In the bowl of an electric mixer, fitted by a whisk, whip heavy cream with confectioners sugar and vanilla sugar. Mix until fluffy.
Turn off mixer. Fold in your gvina levana so you dont deflate your cream.
Equally spread onto cooled crusts.
Using your hand, crush the crumb and sprinkle over your cream.
Refrigerate for at least 4 hours.
For full video, click here.
Enjoy,
Guila
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