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Israeli-Style Cheesecake

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Posted on 2008-06-02

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Israeli-Style Cheesecake 5869 views
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6 votes


Israelis like their cheesecake creamy and crust-less.


4 eggs, divided
1/2 c sugar
22 ounces cream cheese (low fat is fine)
4 T vanilla Instant Pudding Mix
3 T corn flour
1 c sour cream (low fat is fine)

1 c whipping cream
1/4 c sugar
1/2 package vanilla instant pudding mix
1/2 T chopped lemon zest
1/4 c milk


Preheat oven to 325 degrees.

Beat egg whites with 1/4 cup of sugar until it forms stiff peaks. Fold in the rest of the ingredients, except for the cheese. Slowly blend in the cheese. Pour into a round spring form pan.

Check for doneness and then leave the cake in the oven, with the door slightly ajar for 15 minutes to cool.

When fully cooled, remove to the refrigerator while preparing the topping.

Beat together all topping ingredients and pour over the top of the cake.

Refrigerate until ready to serve.

Author Comments

Israelis like their cheesecake creamy and crust-less. Itís not as dense as the New York-style cheesecake, but itís equally as delicious



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