Cheese Cake (Israeli version*)
Preheat oven to 160º Celsius. Line the bottom of a spring-form pan with baking parchment and lightly butter.
- 2 c. crushed Petit Beurre biscuits (chocolate petit beurre with a dash of cocoa is a nice counterpoint if you’re topping the cake with summer fruits)
- 1/2 c. melted butter
- 1/4 tsp. cinnamon
Combine the above and bake for 10 minutes. Cool.
- 2 large pkgs. Cna’an cheese
- 500 gr. 5% white spreadable cheese (like Ski).
- 1/2 to 3/4 c. sugar
- 3-4 eggs (depending on how dry the Cna’an cheese is.)
- 1 tsp. vanilla
- 1 tsp. salt
Whip the above in a mixer until fluffy. Pour onto cooled crust and bake for 30 minutes.
- 2 c. sour cream
- 2 tbsp. sugar
- 1/2 tsp. vanilla
- 1/8 tsp. salt
Beat the above and then pour onto cake. Return to oven for an additional 10 minutes until the topping is set.
After the cake comes out of the oven, let it rest for about 10 minutes and then remove from the spring-form pan to a plate. Cool before putting in frig to chill completely.
*When I first arrived in Israel, I was amazed by the variety of dairy products available in the supermarket (and this from a girl who was raised in the American Midwest no less!). But finding the original ingredients for my transplanted American cheesecake recipe proved difficult or costly, if I was lucky enough to find them at all. Over the years I made substitutions using local products and and this specific recipe was refined again and again as I found new cheeses to try. So far, I like this combination the best.
We won’t talk about the various disasters leading up to this version. Suffice it to say, there are circular, brick-like objects in nearby landfills waiting to be puzzled over by future archaeologists.