This cake, so common in Israel can be made with 90% fat-free sour cream instead of the Israeli "gvina levana - white cheese".
If you want to make it sugar-free the liquid sugar substitute works wonderfully with this recipe in place of regular sugar. For a sweet variation try using your favorite cookie for the bottom crust.
- Prep Time
- 375 grams biscuit cookies (petit beurre)
- 75 grams butter
- 2 teaspoons NesCafe powder
- 1 cup sugar (or more to taste)
- 750 grams gvina levana (israeli white cheese)
- 400 ggrams 90% fat free sour cream
- 2 cups heavy cream (38% fat content)
- 2 heaping tablespoons vanilla instint pudding
1 Crush cookies (I use a food processor, but an old fashion rolling pin or a glass bowl and cup work too)
2 Line a 26cm (10-inch) springform pan with parchment paper.
3 Melt the butter and mix in a bowl with half the nes cafe powder (1 teaspoon), ⅓ cup sugar, ⅔ of the crumbs (250 g). Place this mix in the lined springform pan spread and pat down evenly.
4 In a stand mixer (or large bowl and hand mixer) whip the heavy cream (2 cups) with the instant pudding (2 heaping tablespoons) and the remaining sugar (⅔ cup) until stiff whipped cream consistency.
5 Mix in the gvina levana (750g) and the sour cream (400g).
6 Pour the cheese mix over the crumb crust spread evenly.
7 Mix the remaining crumbs (125g) with the remaining nes cafe (1teaspoon) and sprinkle evenly over the cheese filling.
8 Cover with plastic wrap and refrigerate overnight (or place in freezer if you have less time to let it sit)