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Crust:
Filling:
Make Crust:
Filling:
Add alternatively the 2 containers of gvina levana with the 125ml whipping cream, don't forget the next step before using the last of the cream.
Put in the 2 dessert spoons of cornstarch into the last bit of whipping cream mixed in.
Bake for 30 minutes at 350°F. Leave it in the oven to cool as the oven cools down after turning it off.
Recipe may be doubled and baked in a 12" round pan.
Poster's Notes:
Archivists' note: Gvina Levana (soft white cheese) is very wet, do not try to substitute light cream cheese. To achieve the same effect, the best choice would be VERY FRESH Mascarpone cheese.
Posted by Adina Rosenstein
Nutritional Info Per Serving: N/A
Graham crackers or Petit Beurre biscuits crushed
Butter
2 eggs
100g (about 3 oz.) sugar (in the sugar also include 2 packages of vanilla sugar)
2 250-g (8-oz. containers) containers gvina levana (soft white cheese) - see archivists note
125ml (about 4 fl. oz.) whipping cream
2 dessert spoons cornstarch, mixed in with the last bit of cream
Process the crackers and add butter, press into an 8" round pan and bake. Sorry about no measurements but Evelyn is a Jewish cook with just "you know, a package" instructions.
Beat the eggs and 100g of sugar (don't forget the 2 package of vanilla sugar) until they are thick and fluffy.
This is the only cheesecake I have tasted here in Israel that comes close to American cheesey cheesecake, using Israeli ingredients. I have not made it yet but tasted it a year ago and still remember it. Enjoy.