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| Israeli Cheesecake
Ingredients 2 1/2 Packages Cream Cheese -- 5% fat (600 grams) 4 Tabls Vanilla Instant Pudding Mix / try lemon 3 Tabls Corn Flour / Starch 4 Egg Yolks 4 Egg Whites 1/2 Cup Sugar - divide 1 Cup Sour Cream Topping: 1 Cup Whipping cream 1/4 Cup Sugar 1/2 Package Vanilla Instant Pudding Mix ( the 4 cups package) 1/2 Tabls Grated Lemon 1/4 Cup Milk Directions: Beat egg white with 1/4 cup of sugar, till hold it peaks. By hand blend all other ingredients, but the topping. Blend the egg whites with the cheese. Bake for 60 minute in 325f hot oven.in a round 26 inch baking pan. Leave cake in oven with the door slightly open for another 15 min., cool. Keep in fridge, the day after prepare the topping. Topping: Beat together the last 5 ingredients until well blended. pour on top of the cake. Keep it in the fridge until you serve. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |