Israeli Cheesecake

 

This week’s bake is Israeli Cheesecake from the Nosher by Kim Kushner

Israeli Cheesecakes are entirely different from American Cheesecake.  It is creamy, cool and sandwiched between a butter crust and crumb.

The cheesecake enjoyed in Israel stems from German baking traditions imported by Jewish immigrants. But whereas American cooks substituted rich cream cheese for quark, Israeli cooks utilized the locally abundant gvina levana (“white cheese”), a soft, creamy cheese that is very similar to German quark. Janna Gur describes it as “one of the most in-demand foods in Israel,” in “The Book of New Israeli Foods.” That small switch makes a noticeable difference — Israeli cheesecake tends to be lighter and less overtly rich than its American counterpart.

Beyond the type of cheese, there are other differences between the two cakes. Both ingredient lists typically include eggs, sugar, sour cream and some sort of flavoring (like vanilla extract or lemon zest). But American-style cheesecake often includes all-purpose flour in the batter, which helps to bind and thicken it. Israeli-style cheesecake, meanwhile, uses cornstarch or sometimes even instant pudding mix.

Israeli-style cheesecakes are baked without a water bath, making them more rustic, or forgo the oven altogether and are set in the fridge. Israeli cheesecakes also often include a crumble topping, made from the same butter and crumbed biscuit mix used for the crust. American-style cheesecakes are topped, instead, with a fruit sauce.  

Here is the recipe:

Israeli Cheesecake

 from the Nosher by Kim Kushner

Ingredients

Butter Crust and Crumb

1 1/2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup (1 stick) unsalted butter, cubed

1/2 cup sugar

1 tsp vanilla extract

3 egg yolks

Filling

2 cups heavy cream

1 cup sugar

1 tsp vanilla extract or seeds from 1 vanilla pod

3 (8-oz) packages cream cheese, softened

grated zest of 1 lemon

2 (9-inch) springform pans or 1 (9-inch) springform and 1 baking sheet

Directions

Preheat oven to 350ºF. Line the base of 2 (9-inch) springform pans with parchment paper. Alternatively, line 1 (9-inch) springform pan and 1 baking sheet.

In a medium bowl, sift together flour, baking powder and salt. Set aside.

In a stand mixer fitted with the paddle attachment (or using a hand-held mixer), cream butter and sugar on medium-high for 2 minutes.

Add the vanilla and egg yolks. Mix on medium speed for 1 minute, until combined.

Add the flour mixture to the wet ingredients. Mix on medium speed until a dough is formed.

Divide the dough into 2 equal-sized balls. Add a dough ball to the prepared pan and, using your fingertips, spread out and press the dough into the base in an even layer. Repeat with the other dough ball in the second baking pan.

Bake both for 20 minutes, until golden. Remove the pans from the oven and set aside to cool completely.

Meanwhile, prepare the cheesecake filling. In a stand mixer fitted with the whisk attachment (or using a hand-held mixer), combine heavy cream, sugar and vanilla and beat for 5 minutes, until stiff peaks form. (The peaks should stand straight up.) Transfer mixture to a bowl.

Switch to the paddle attachment. Combine cream cheese and lemon zest and mix for 1 minute, until light and fluffy. Add the whipped cream and mix on medium speed until combined. Pour the cheesecake filling into the springform pan. Using a spatula, spread mixture in an even layer.

Using your hands, crumble the crust from the other pan into fine crumbs. Sprinkle the crumbs over top the cheesecake. Cover with plastic wrap and refrigerate for 4 hours or overnight.

To serve, carefully remove the cheesecake from the springform pan, peel away the parchment paper and transfer to a serving plate. 

Here are some pictures from the bake:

Have a great day !