Israeli cheesecake is a baked dessert popular in Israel, often served for Shavuot and made with soft, mild gvina levana (Israeli white cheese). This light, gently tangy version has a buttery biscuit crust and a tender filling lifted with whipped egg whites; Israeli home and bakery recipes vary, and this is one practical style to make with ingredients available in the United States.
Ingredients
- 2 cups (220 g) finely crushed plain tea biscuits, Petit Beurre biscuits, or graham crackers
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons (25 g) granulated sugar, for the crust
- 1/8 teaspoon (0.75 g) fine salt, divided
- 3 cups (750 g) Israeli white cheese, preferably 5% or 9% fat, at room temperature
- 1 cup (240 g) sour cream, at room temperature
- 1 cup (200 g) granulated sugar, for the filling
- 4 large eggs (about 200 g without shells), separated and at room temperature
- 1/4 cup (32 g) cornstarch
- 2 teaspoons (10 ml) vanilla extract
- 1 teaspoon (2 g) finely grated lemon zest, optional
Instructions
- Prepare the pan and oven. Set a rack in the lower-middle of the oven and heat it to 325°F (163°C). Lightly butter the sides of a 9-inch (23 cm) springform pan. If the pan tends to leak, wrap the outside base and sides with a sheet of foil; this recipe does not require a water bath. Set out the cheese, sour cream, and eggs while you prepare the crust so the filling ingredients can lose their refrigerator chill.
- Make the biscuit crust. Stir the crumbs, melted butter, the 2 tablespoons sugar, and a pinch of the salt together until the crumbs look evenly damp and hold together when pressed. Tip them into the pan and press firmly across the base, using the bottom of a measuring cup to compact the layer. Bake for 10 minutes, then set the pan on a rack to cool while you mix the filling. Keep the oven on.
- Mix the cheese base. In a large bowl, whisk the white cheese, sour cream, and remaining filling sugar until smooth. If using a mixer, use low speed; beating hard adds air that can expand in the oven and then sink as the cake cools. Whisk in the egg yolks one at a time, followed by the cornstarch, vanilla, lemon zest if using, and the remaining salt. Scrape the sides and bottom of the bowl so no pockets of cheese or starch remain.
- Whip and fold in the egg whites. In a clean, dry bowl, beat the egg whites until they form soft peaks that curl slightly when the whisk is lifted. With a flexible spatula, fold about one-third of the whites into the cheese mixture to loosen it, then gently fold in the rest in two additions. Stop as soon as no large white streaks remain. This folding, rather than vigorous mixing, helps give the cheesecake its characteristic light texture.
- Fill and bake. Pour the batter onto the cooled crust and smooth the top. Bake for about 65 minutes, without opening the oven during the first 50 minutes. The outside should look set and lightly puffed, while the center may still move slightly when the pan is nudged. Check the center with a food thermometer, placing the probe without touching the base of the pan: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for egg dishes. If the center has not reached that temperature, continue baking and check again after a few minutes.
- Cool gradually, then chill. Take the cheesecake out of the oven and set the pan on a rack. Let it cool in the pan for 1 hour; a little settling or a shallow crack is normal. Run a thin knife around the inside edge after it has cooled so the cake can contract without pulling sharply against the pan. Cover loosely and refrigerate for at least 6 hours, preferably overnight, before releasing the springform ring and slicing.
Tips
- Choose the right cheese. Gvina levana is a soft, mild Israeli white cheese, commonly sold in several fat levels. If you cannot find it, replace the 750 g with 500 g (about 2 cups) thick full-fat Greek yogurt and 250 g (about 1 cup) softened cream cheese. The substitute makes a richer, slightly tangier cake. Avoid watery yogurt; if yours is loose, strain it in a fine sieve lined with cheesecloth in the refrigerator, then weigh the amount you need.
- Use room-temperature ingredients. Cold cheese and sour cream can leave small lumps, and cold egg whites take longer to whip. Set the dairy and eggs out for around 30 minutes before mixing, but do not leave them unrefrigerated for more than 2 hours.
- Fold gently and do not chase a brown top. The whites add air, so fold just until combined. A pale top is normal for this style. Too much mixing or prolonged baking can make the cake dense, dry, or more prone to cracking; use the thermometer and the set-edge, slight-wobble cues together.
- Crush the biscuits finely. Large pieces make a loose, uneven base that is harder to cut neatly. A food processor works well, or put the biscuits in a sealed bag and crush them with a rolling pin. Press the crumbs evenly, especially where the base meets the pan sides.
Serving Suggestions
Serve the cheesecake cold or cool, cut into modest wedges with a sharp knife wiped clean between slices. Its mild dairy flavor pairs well with fresh strawberries, raspberries, sliced peaches, or a spoonful of lightly sweetened fruit compote. A little lemon zest or a few berries add freshness without covering the delicate cheese flavor.
For a Shavuot table or other festive meal, it works well after a dairy menu alongside coffee or tea. Keep toppings on the side if the cake will sit out for a while, so each slice can be finished just before serving. Plain slices are also a good choice when you want the crisp biscuit base and soft filling to stand out.
Variations
Use a different biscuit. Petit Beurre or plain tea biscuits give a traditional-style, mild base. Graham crackers are a convenient substitute in the United States and add a slightly more caramel-like flavor. Digestive biscuits work too; because brands vary in sweetness and saltiness, taste the crumbs before adding the crust sugar and adjust it modestly.
Add citrus. Increase the lemon zest to 2 teaspoons (4 g) for a brighter filling, or use finely grated orange zest. Keep the amount of juice small: extra liquid can loosen the batter and make the center take longer to set.
Make a simple topping. Once the cake is fully chilled, spread a thin layer of lightly sweetened sour cream over the surface or serve fruit compote on the side. Avoid adding a wet topping before chilling, since liquid can seep into the surface and make slices harder to handle.
Try a plain, crustless version. You can omit the crust and bake the filling in a well-buttered springform pan lined with parchment on the base. The result is softer at the edges and more delicate to unmold; cool it completely and chill it thoroughly before releasing the pan.
Storage and Reheating
Refrigerate the cheesecake within 2 hours of baking or serving. Once cool, cover the pan or transfer slices to an airtight container; it keeps for 3 to 4 days in the refrigerator. Keep it chilled between servings, since the dairy-and-egg filling should not be left at room temperature for extended periods.
For longer storage, freeze individual slices or a well-wrapped portion for up to 2 months. Wrap slices tightly, place them in a freezer-safe container, and thaw in the refrigerator overnight. The texture may be a little less airy after freezing, but the flavor remains pleasant. Cheesecake is served chilled, so reheating is not recommended; warm slices can soften and lose their clean shape.
Frequently Asked Questions
What is Israeli cheesecake made of?
Many versions use gvina levana, a soft Israeli white cheese, along with eggs, sugar, and often a biscuit crust. Recipes differ by household and bakery. This version uses sour cream and whipped egg whites for a smooth, light filling; it is not meant to represent every Israeli cheesecake.
Is Israeli white cheese the same as cream cheese?
No. Gvina levana is usually softer and milder than standard American cream cheese, and its texture and fat content vary. Thick Greek yogurt combined with cream cheese is a practical substitute when white cheese is unavailable, though it makes the finished cake richer and more tangy.
Why did my cheesecake crack or sink?
A little settling is expected as the whipped whites cool. A deep crack can result from overbeating, baking too long, or cooling the cake abruptly. Mix gently, bake to the stated temperature rather than until deeply browned, and let it cool gradually on a rack before chilling.
How do I know when the cheesecake is done?
The edges should be set and the center should have a slight wobble, not look liquid. Because this filling contains eggs, also check the center with a food thermometer and confirm it reaches 160°F (71°C), the USDA FSIS safe minimum for egg dishes. Avoid touching the pan with the probe for an accurate reading.
Can I make it a day ahead?
Yes. In fact, chilling overnight gives the filling time to firm and makes cleaner slices. Keep it covered in the refrigerator after it has cooled, and add fruit or other toppings close to serving time.
Can I use low-fat white cheese?
Yes, if that is the style available to you. A lower-fat cheese can make the filling a little less rich or more prone to a soft texture, so make sure it is not watery and allow the full chilling time before slicing. Avoid replacing it with cottage cheese unless blended very smooth, since curds can remain noticeable.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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