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Israeli Style No Bake Cheese Cake

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Slice of cheesecake with coffee

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.

  • Duration
  • Prep Time
  • 10Servings

Ingredients

  • 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

Preparation

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)

9 Enjoy!