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Forum
-> Recipe Collection
-> Dairy & Pareve Meals
yomomf
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 Mon, Dec 13 2010, 2:18 am
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Does anybody have a good way to make a cheesecake using regular israeli ingrediests without it turning out piecey or runny?
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bashabelle
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Mon, Dec 13 2010, 2:35 am
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I'd love this recipe also... anyone have something??
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Karnash
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Mon, Dec 13 2010, 3:55 am
Classic Israeli cheesecake - For a large cake - 9x13 inch pan
Crust - 150 grm butter or marg.
2 cups flour
1/2 cup sugar
1 egg
Mix, press into pan and pre-bake
Filling - 3 9% cheese (or part 5%)
1 sour cream
4 eggs - separated
1 vanilla sugar
4 Tbs potato starch (or corn starch)
3/4 cup sugar
Whip sugar and egg whites. Mix other ingredients - just till blended, don't overmix. Fold in whites. Bake 50-60 minutes @ 170 deg. Open oven door slightly, and let cool in oven
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ef
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Mon, Dec 13 2010, 4:41 am
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There is an absolutley delicious israeli cheese cake recipe with caramel topping in the silver spoon cookbook. its on one of the last pages in the book and is called israeli cheese cake. I always send it to people and get great feedback all the time!
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BeershevaBubby
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Mon, Dec 13 2010, 4:57 am
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I use either regular gvinah levanah or Tara has a nice gvinah shamenet that's a decent quality and decently priced cream cheese substitute.
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hadasa
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Mon, Dec 13 2010, 6:42 am
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I just substitute regular white cheese for whatever cheese the recipe calls for. After the cake is baked, turn off the oven and leave the cake to cool inside for an hour.
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anonymrs
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Mon, Dec 13 2010, 8:43 am
| ef wrote: | | There is an absolutley delicious israeli cheese cake recipe with caramel topping in the silver spoon cookbook. its on one of the last pages in the book and is called israeli cheese cake. I always send it to people and get great feedback all the time! |
Can you please share the recipe? Thanks!
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