Israeli Cheesecake | The Jewish Week | Food & Wine

Israeli Cheesecake

Israeli Cheesecake

1 cheesecake

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This recipe originally appeared on ISRAEL21c.

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Crumbs from 1 package Lotus cookies (250 grams; 31 tea cookies)

¼ cup butter


1.5 kilos 9% white cheese (or 1 kilo sour cream plus ½ kilo ricotta cheese)

1¼ cup sugar

6 eggs

Teaspoon vanilla

Pinch lemon zest

4 tablespoons corn flour (cornstarch)

4 tablespoons flour


Sliced strawberries

Warmed strawberry jam for glaze

  1. Combine cheese(s) and sugar. Mix well.
  2. Add eggs, vanilla extract and lemon zest, and mix to combine.
  3. Sift corn flour and flour over the cheese mixture, and whisk into the mix.
  4. 4.Pour into a paper-lined 9×13-inch baking pan and bake at 180C (350F) in a water bath for 40-50 minutes until the middle has just set.
  5. Remove from oven and let cool at room temperature, then cool in the refrigerator 4-6 hours.
  6. Once completely chilled, decorate as desired and serve. You can use whipped cream and sliced strawberries or garnish with fresh glazed fruit.