This is one of my favorite cheese cakes and as cheese cakes go it is quite low in calories though this has never stopped anyone from licking the plate and asking for more. This cake is a must in my house for Shavuot. I make it without a crust buy you can always add a cookie/butter crust of your choice (crush around 200 grams of plain cookies and mix with about 75 grams of melted butter).
Ingredients:
- 1 pound (500 grams) Israeli white cheese
- 8 ounces (250 grams) sour cream
- 1/2 cup sugar
- 2 eggs
- 3 flat tablespoons cake flour
- 1 teaspoon vanilla
- 8 ounces (250 grams) sour cream
- 3 tablespoons sugar
Preparation:
1. Preheat the oven to 325 degrees Fahrenheit (180 degrees Celsius).
2. Mix together first six ingredients (cheese, sour cream, sugar, eggs, flour and vanilla) until a smooth batter is formed.
3. Bake the cake in the oven for about 30 minutes or until the cake is set and starting to turn slightly brown and crack on top.
4. Turn the oven off and open the door and let the cake stand in the oven for a further 30 minutes before removing from the oven.
5. Mix together the last two ingredients (sour cream and sugar) for the topping.
6. When the cake has completely cooled, spread the topping on the cake.
2. Mix together first six ingredients (cheese, sour cream, sugar, eggs, flour and vanilla) until a smooth batter is formed.
3. Bake the cake in the oven for about 30 minutes or until the cake is set and starting to turn slightly brown and crack on top.
4. Turn the oven off and open the door and let the cake stand in the oven for a further 30 minutes before removing from the oven.
5. Mix together the last two ingredients (sour cream and sugar) for the topping.
6. When the cake has completely cooled, spread the topping on the cake.