Nutritional Guidelines (per serving) | |
---|---|
505 | Calories |
32g | Fat |
47g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings: 1 cake (10 servings) | |
Amount per serving | |
Calories | 505 |
% Daily Value* | |
Total Fat 32g | 41% |
Saturated Fat 18g | 89% |
Cholesterol 179mg | 60% |
Sodium 406mg | 18% |
Total Carbohydrate 47g | 17% |
Dietary Fiber 1g | 5% |
Protein 9g | |
Calcium 171mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
This is a dessert recipe that everyone will love. We call it an Israeli Cheesecake because its main ingredient is Gevina Levana, a soft Israeli white cheese.
Ingredients
- For the Crust
- 100 g butter (room temperature)
- 2 egg yolks
- 1 tablespoon decaffeinated instant coffee
- 1/2 cup sugar
- 1 1/2 cups cake flour
- For the Filling
- 3 eggs
- 750 g Israeli white cheese (Gevina Levana)
- 1 cup sugar
- 1 packet vanilla sugar
- 2 tablespoons flour
- For the Topping
- 8 ounces sour cream
- 1 packet vanilla sugar
- 2 tablespoons sugar
Steps to Make It
-
Preheat oven to 375 F/190 Celsius. Spray a 9x13-inch cake pan with non-stick cooking spray.
-
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.
-
In a separate bowl, combine eggs, white cheese, sugar, vanilla sugar, and flour. Pour on top of cake base.
-
Bake for 30 minutes or until cheese does not wiggle. Remove and cool for 30 minutes.
-
Turn oven temperature down to 200 F/90 C.
-
In a small bowl, mix sour cream with vanilla sugar and sugar. Spread over cooled cake.
-
Bake for 20 minutes.
-
Refrigerate.
Tip
- The cheesecake tastes best after it has been chilled for a few hours. It's even better the next day, and the day after that.