Name: Israeli Style No Bake Cheese Cake
Prep time: 30 min
Total time: 30 min
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

Israeli Style No Bake Cheese Cake

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.

Israeli Style No Bake Cheese Cake

Prep Time 30

Total Time 30

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Servings

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

Instructions

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!