My Go-To Super Easy Israeli Cheesecake Recipe

This is my classic, no-fail cheesecake I make all the time here in Israel. It uses super simple, easy-to-find Israeli ingredients—and it always comes out amazing!

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Crust Options:

• Option 1:

Use a store-bought graham cracker or tea biscuit crust.

• Option 2:

Make your own:

• Blend tea biscuits(like Petit Beurre) in a food processor.

• Add melted butteruntil the texture feels like wet sand.

• Press into the bottom of your pan to form the crust.

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Filling:

• 4 containers of gevina levana (250g each)

– 2 containers 9%

– 2 containers 5%

• 1 container of shamenet(I use shamenet metuka)

• 1 tablespoon lemon juice

• 2 eggs

• ½ cup flour

• 2 tablespoons vanilla sugar

• 1½ cups sugar

Instructions:

1. Preheat oven to 160–170°C (325°F).

2. Mix all the filling ingredients together until smooth.

3. Pour over your crust.

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Optional: Marble Swirl

Set aside about ¼ cup of the batter. Mix 2 tablespoons of cocoa powder and a bit of instant coffee mixed in boiling water- add to the set aside batter. Drizzle it over the top and swirl with a knife or toothpick to marbleize- or mix it into the entire batter to give the entire cake this flavor.

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Bake:

• Bake for about 45–55 minutes, until the sides are set and the center is still slightly jiggly.

• Let cool completely, then chill in the fridge for a few hours or overnight.

Here are topping ideas to take your cheesecake to the next level—whether you want fruity, chocolatey, creamy, or crunchy, they are all great!

1. A: Sour Cream Topping (Classic Israeli Style)

• 1 container shamenet metuka

• 2 tablespoons sugar

• 1 teaspoon vanilla

Mix together and spread gently over the cooled cheesecake. Bake for 5–10 more minutes, then chill completely.

Baking it for 5–10 minutes helps it set and stick to the cheesecake without sliding off or staying too runny. You don’t want it to brown—just to firm up slightly.

Quick tip:

Bake at the same temperature you used for the cheesecake (around 160–170°C / 325°F). Then cool and refrigerate as usual.

1.B: No-Bake Sour Cream Topping (Classic Style)

• 1 container shamenet metuka

• 2 tablespoons sugar

• 1 teaspoon vanilla

Instructions:

1. Mix everything together until smooth.

2. Once the cheesecake is fully baked and cooled, gently spread the topping over the surface.

3. Return the cheesecake to the fridge and chill for at least 2–3 hours, or overnight, so the topping firms up and sets into a creamy layer.

Note:

This version will be a bit softer and creamier than the baked one, but still delicious and totally classic. If you’re serving the cheesecake on Shavuos or for guests, just make sure it’s well chilled for the cleanest slices.

2. Berry Sauce

• In a small saucepan, heat:

  • 2 cups frozen strawberries, or blueberries

  • 2–3 tablespoons sugar

  • 1 teaspoon lemon juice

  
  

Simmer until the berries break down and sauce thickens slightly. Let it cool before pouring over cheesecake. (Optional: strain for a smooth sauce.)

3. Caramel Drizzle

• Use store-bought dulce de leche or melt soft caramels with a splash of milk.

• Drizzle over chilled cheesecake and top with a bit of sea salt or toasted pecans.

4. Chocolate Ganache

• Heat ½ cup heavy cream (shamenet le’afiya) until just simmering.

• Pour over 100g chopped chocolate and let sit 2 minutes. Stir until smooth.

• Pour over chilled cheesecake and let it set in the fridge.

5. Cookie Crumble

• Crush tea biscuits, Oreos, or Lotus cookies.

• Sprinkle on top, or mix with melted butter to make a second layer on top.

6. Fresh Fruit

• Arrange sliced kiwi, strawberries, mango, or grapes over the cheesecake.

• Brush with a little warmed apricot jam or honey to give it shine and help it stick.

7. Lotus Spread

• Melt Lotus spread slightly and drizzle over cheesecake.

• Top with crushed Lotus cookies for crunch.