Israeli Cheesecake (Dairy)

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  • 70 mins
  • Prep: 20 mins,
  • Cook: 50 mins
  • Yield: 1 cake (10 servings)
Ratings (9)

This is one of those "gotta have the recipe" recipes that I got from a friend. Everyone, including my "I don't like cheesecake" son, loved this delicious cake. I call this Israeli Cheesecake because its main ingredient is Israeli white cheese (Gevina Levana).

What You'll Need

  • 100 grams butter (room temperature)
  • 2 egg yolks
  • 1 tablespoon decaffinated coffee
  • 1/2 cup sugar
  • 1 1/2 cups cake flour
  • 3 eggs
  • 750 grams Israeli white cheese (Gevina Levana)
  • 1 cup sugar
  • 1 packet vanilla sugar
  • 2 tablespoons flour
  • 2 containers sour cream
  • 1 packet vanilla sugar
  • 2 tablespoons sugar

How to Make It

  1. Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius). Spray a 9x13 cake pan with non-stick cooking spray.
  2. In a bowl, combine butter, egg yolks, coffee, sugar and flour with your hands until crumbly. Press into cake pan as base for the cake.
  3. In a bowl, combine eggs, white cheese, sugar, vanilla sugar and flour. Pour on top of cake base.
  4. Bake 375 degrees Fahrenheit (190 degrees Celsius) for 30 minutes or until cheese does not wiggle. Remove and cool for 30 minutes.
  1. Turn oven temperature down to 200 degrees Fahrenheit (90 degrees Celsius).
  2. In a small bowl, mix sour cream with vanilla sugar and sugar. Spread over cooled cake.
  3. Bake at 200 degrees Fahrenheit (90 degrees Celsius) for 20 minutes.
  4. Refrigerate.


Cake tastes best after it has been chilled for a few hours. It tastes even better the next day, and even better the day after that.

Nutritional Guidelines (per serving)
Calories 505
Total Fat 32 g
Saturated Fat 18 g
Unsaturated Fat 10 g
Cholesterol 179 mg
Sodium 406 mg
Carbohydrates 47 g
Dietary Fiber 1 g
Protein 9 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)