Israeli Cheesecake (Dairy)

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Ratings (9)
  • Total: 70 mins
  • Prep: 20 mins
  • Cook: 50 mins
  • Yield: 1 cake (10 servings)
Nutritional Guidelines (per serving)
505 Calories
32g Fat
47g Carbs
9g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

  1. Preheat oven to 375 F/190 Celsius. Spray a 9x13-inch 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 separate bowl, combine eggs, white cheese, sugar, vanilla sugar, and flour. Pour on top of cake base.

  4. Bake for 30 minutes or until cheese does not wiggle. Remove and cool for 30 minutes.

  5. Turn oven temperature down to 200 F/90 C.

  6. In a small bowl, mix sour cream with vanilla sugar and sugar. Spread over cooled cake.

  7. Bake for 20 minutes.

  8. Refrigerate.

Recipe Tips and Variations

  • 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.