Cheesecake is super popular in Israel, not just for Shavuot but year-round.
½ packet Marie biscuits or tennis biscuits
125g melted butter/margarine
2 tubs cream cheese
125ml cream (whipping)
3/4 cup sugar
1 Tbls flour
1 Tbls lemon juice
1 tsp vanilla essence
2 eggs separated
Mix biscuits and melted butter and press into springform tin or equivalent size (20 x 20cm) Corning
Beat whites of egg until stiff
Mix rest of ingredients together.
Fold egg whites into cheese mixture.
Pour cheese mixture into the base.
Cook for 10-15 minutes at 180C.
Leave in the oven for an hour with door closed – DO NOT OPEN DOOR OTHERWISE IT WILL CRACK
250ml sour cream
125ml thick cream
3 Tbls castor sugar
3 tsp vanilla essence
Spread over cheesecake only once cooled.
I added 90% dark chocolate over – for decoration and to break the richness of the cake.
Prepared, tried and tested Hannah Frank Witt