Cheese Cake

In Cheese, Desserts on July 18, 2008 at 8:50 pm

I must admit that I am not a cheesecake kind of girl. When I bake things, I usually prefer chocolaty stuff, rather than cheesecakes. Not that I think that cheesecakes are overrated, I just love chocolate a lot more.

This is the simplest cheesecake that I know, and this is, I think, the only cheesecake that I make on a semi-regular basis. It takes only a few minutes to prepare the cake, it doesn’t make a lot of mess, and the baking is fairly easy.

Another thing, besides all the other, that I really love about this cheesecake, is that it can be diversified in so many ways- you can add lemon zest, all kinds of chocolate, cinnamon, sour cream frosting and more.

Tali`s cheesecake/ Maya from Bazek Alim

This cheesecake recipe is taken from one of my favorite food-blogs in Hebrew- Bazek Alim. This cake is so delicious, and yet so simple to make.

100 gr. butter
1/2 cup sugar
1 1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1 egg

Cheese filling:
750 gr. soft white cheese (5% fat)
1/2 cup sugar
2 eggs
2 tablespoons all-purpose flour
1 tablespoon cornstarch
1 teaspoon vanilla extract
Preheat the oven to 180 degrees C.

Butter a spring form (about 26 cm wide).

Combine all the dough ingredients in a food processor, until it turns into a crumbly mixture (this can also be made by hand- simply crumble all the ingredients in a bowl).
Pour the mixture into the spring form, spread it evenly on the bottom, and leave a height of 3-4 cm from the top.

In the same food processor or bowl, combine all the cheese filling ingredients until it forms into a smooth mixture. Scrape the sides of the bowl from time to time, to ensure an even mixture.

Pour the cheese filling onto the dough.
Bake 30 minutes in the preheated oven, and then turn down the temperature to 150 degrees C. and bake for another 15-25 minutes.

When finished baking, leave the cake in the oven, with the door slightly open, for about half an hour.

Take the cheesecake out of the oven, and let cool at room temperature. The filling may look a bit soft and wobbly, but it will become stable while cooling.

Keep refrigerated, serve cold.

Some of the things that I add to the cake from time to time-

– Some lemon zest in the dough.

– Melt about 100 gr. of white chocolate and add to the filling.

– Replace the white sugar in the base dough with light brown sugar, and add 1 teaspoon cinnamon.

– At the end of the baking, combine 400 gr. sour cream with 2 tablespoons sugar and spread on the top of the cake. Let it sit in the shut oven for at least 15 minutes.


  1. awesome!
    i should definitely try the brown sugar / cinnamon combo. sounds delish… :)

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