No-Bake, Super Creamy, Israeli Style Cheesecake

Another cheese dessert for the dairy fest coming up!

This recipe comes straight from Israel, from my husband’s aunt. Growing up, my husband used to have that kind of cheesecake super often since it is so easy to whip up and so yummy and light as holiday/shabbat breakfast!

I have been making a version of this cake for a few years now, but this year I wanted the original recipe coming straight from its creator!

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)

DIRECTIONS:

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 into 2 baking dishes. One of them will be you crust, so use a springform pan. The other can be made in a regular 9 in pan.

4. Bake for 15 minutes. Let cool.

Cream:

• 500g Quark cheese - Gvina levana 9% (I use the Tnuva one)

• 1/3 cup confectionner sugar

• 250g heavy whipping cream

• 2 bags vanilla sugar

DIRECTIONS:

1. In the bowl of an electric mixer, fitted by a whisk, whip heavy cream with confectioners sugar and vanilla sugar. Mix until fluffy.

2. Turn off mixer. Fold in your gvina levana so you dont deflate your cream.

3. Spread onto cooled crust.

4. Using your hand, crush the crumb and sprinkle all over your cream.

5. Refrigerate for at least 4 hours.

Enjoy,

Guila