Cheesecake by Yonatan Roshfeld
Ingredients (for a 10x20 cm cake):
2 cups of crushed biscuits
150g melted butter
1kg of 30% fat sour cream cheese
50g flour (about 2 tablespoons)
1 cup of sugar
- Grind the biscuits with melted butter until you get fine crumbs.
- Cut parchment paper to the size of the mold and grease it with cooking spray. Cut another piece of paper for the mold bottom, about 10 cm high, attach it around the edges of the mold and grease it too. Spread the biscuit mixture in the bottom of the mold.
- In a mixer bowl with a beater attachment, beat the cream cheese and sugar, gradually add the eggs and finally the flour.
- Pour the mixture over the caramel, bake for about 10 minutes in a preheated oven to 400°F (200°C), then reduce the temperature to 320°F (160°C) degrees and continue baking for another 60 minutes or until golden.
- The cake is ready when a toothpick inserted into it comes out clean and without crumbs.
- Let the cake cool to room temperature, then transfer it to the refrigerator overnight. Serve chilled.
Bread pudding by Haim Cohen:
Ingredients (for a deep English cake mold):
1 loaf of challah bread from yesterday
400g heavy cream
2 egg yolks
A pinch of salt
200g condensed milk
2 tablespoons sugar
- Cut the bread into small cubes and place in the cake mold.
- In a mixing bowl, whisk together the milk, heavy cream, eggs, egg yolks, salt, condensed milk, and sugar until well combined.
- Pour the mixture over the bread cubes and let it soak in for 10-15 minutes.
- Preheat your oven to 320°F (160°C) and bake the pudding for about an hour, or until set.
- Let the pudding cool for a few minutes before serving.
Cheesecake with sour cream topping by Dudu Outmezgine
Ingredients (for a 24cm springform pan):
200g cold butter, cut into cubes
100g powdered sugar (minus 2 tablespoons)
1/2 vanilla bean
1 egg yolk
290g all-purpose flour (2 cups plus 1/2 tablespoon)
50g almond flour (1/2 cup plus 1 teaspoon)
For the filling:
400g cream cheese, at room temperature (can be either 30% or 9% fat)
140ml milk (1/2 cup plus 1 tablespoon)
140g sugar (3/4 cup minus 1/2 tablespoon)
40g melted butter
40g all-purpose flour (2 tablespoons)
For the sour cream topping:
200ml sour cream
30g powdered sugar (1/4 cup)
- For the dough, mix in a mixer the butter, powdered sugar, and vanilla. Add the egg and yolk, mix, and then add the flour and almond powder, mix again. Transfer the mixture to a bowl, wrap in cling film, and refrigerate for about 2 hours.
- Roll out the dough on a floured surface to a thickness of 3mm. Cut out a round piece with a diameter of 24cm. Place it in the bottom of a baking dish, and cut out strips from the remaining dough to line the sides of the dish. Press the strips firmly.
- For the cheese mixture, beat the cream cheese, milk, sugar, and eggs together in a bowl until well combined. Add the melted butter and mix. Finally, add the flour and mix again. Pour the mixture over the dough in the baking dish. Bake for 50 minutes in an oven preheated to 300°F (150°C).
- For the topping, mix the sour cream with the powdered sugar and pour in the center of the cheesecake. Chill to room temperature and keep in the fridge.
Cheesecake with mascarpone by Nir Zuk
Ingredients (for a 28cm diameter pan):
1 kg of Tvorog cheese (similar to ricotta)
250g of Mascarpone cheese
100g of soft butter
50g of flour
300g of sugar
- Place the Tvorog cheese on a strainer overnight.
- In a food processor, process the Tvorog cheese to a smooth texture.
- Add the softened butter and one egg, and process for another minute. Add the Mascarpone cheese and process for an additional minute.
- Separate the egg yolks and egg whites. Slowly add the egg whites to the cheese mixture and mix.
- Whip the egg yolks until a stiff peak forms, and then slowly add the sugar while continuing to whip until a stiff meringue is formed.
- Transfer the cheese mixture to a large bowl, add the flour, and fold in the meringue.
- Pour the mixture into a baking pan and bake in a preheated oven at 320°F (160°C) for about 1.5 hours. Place the baking pan inside a larger pan with water to create a water bath.
- Turn off the oven and leave the cheesecake in the closed oven for about an hour. Finally, refrigerate and serve chilled.
Knafeh by Sunny Deri
Ingredients (for a 32cm diameter or 4 individual 12cm diameter knfaeh cakes):
1/2 kg shredded kataifi dough (can be found in stores, can use orange or white)
250g of Ricotta cheese
250g of goat cheese
100g of powdered sugar
200g of melted butter
For the sugar syrup:
300g of water
300g of sugar
50g of rose water
A handful of pistachios
- Place the shredded Kataifi dough in a bowl. Add a little powdered sugar and mix well with your hands to sweeten it slightly.
- Generously spread melted butter over the entire surface of the tray or individual molds. Make sure the butter covers every inch of the surface, as this is important for the Kataifi to brown properly. Then sprinkle half of the shredded dough on top and smooth it with your hands.
- In a small bowl, mix together the Ricotta cheese, goat cheese, and powdered sugar using a fork or whisk until well combined. Transfer this mixture to a piping bag or zip-top bag and snip off the end. Pipe the cheese mixture evenly over the layer of shredded dough.
- Prepare the sugar syrup by combining the water, sugar, and rose water in a small saucepan and heating on high heat until it boils. Then reduce the heat and cook for an additional 7 minutes.
- Preheat a medium-low heat frying pan and fry the Kataifi for about 10 minutes. If using a large tray, use two pans and turn the tray frequently to ensure even browning.
- Once the bottom is crisped up, place a large tray over the top and flip it. Spread melted butter back onto the tray, and fry the other side until golden brown. Once the Napoleons are cooked to your liking, pour the warm sugar syrup over the top of the pastry and cook for an additional 2 minutes.
- Garnish with pistachios and serve warm.
Note: It is possible to make the syrup and pastry ahead of time and store them separately in the refrigerator for up to three days. However, it is best to fry the pastry just before serving or immediately before.