Israeli-Style Cheesecake
Prep Time
Cook Time
Total Time
This cheesecake recipe is a favorite of Orly's son in particular, and he requests it every year on his birthday. It's also perfect for the Jewish holiday of Shavuot or Mother's Day.
Recipe Type: Dessert
Cuisine: Israeli
Yield: Makes 1 cake
For the Dough:
  • 80 g (5½ Tbs.) butter
  • 125 g (1 cup) self-rising flour
  • 25 g (2 Tbs.) sugar
  • 2 egg yolks (reserve whites for cake)
For the Filling:
  • 750 g soft white cheese like Israeli “ski” (sub whipped cream cheese)
  • 3 eggs and 2 whites
  • 200 g (1 cup) sugar
  • 1 tsp vanilla extract
  • 2 cups lowfat sour cream
  • 20 g (1½ Tbs.) vanilla sugar
  1. Preheat the oven to 175°C/350°F.
  2. Mix together the dough ingredients by hand or in a stand mixer until well combined. Press into a deep, 26-centimeter/10-inch cake pan so it evenly covers the bottom. Bake about 10 minutes, until golden.
  3. Remove from the oven, set aside, and lower the oven to 170°C/300°F.
  4. Mix together the white cheese, eggs and egg whites, regular sugar and vanilla extract. Pour over the pre-baked dough and bake for 50 minutes.
  5. Mix together the sour cream and vanilla sugar and pour on top of the cake. Don’t be afraid – the pan might look very full but it will deflate slightly.
  6. Bake for an additional 10 minutes.
  7. Remove from the oven and allow to cool to room temperature. Cover and refrigerate overnight before serving. The longer it stays in the fridge (for 1 to 2 days) the better!
Kosher Dairy, Vegetarian
Recipe by Katherine Martinelli at