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Dairy
Hard
4 Hours
Diets 
The best part of this recipe is that you don’t need a mixer for it. With two bowls, a hand beater, and an hour of quiet, you’ll be able to display your Yom Tov creation with pride! The results are more than worth the effort!
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
5 ounces (150 grams) Kedem Chocolate Biscuits
1/2 cup Gefen Cocoa Powder
4 ounces (120 grams) butter, melted
2.2 pounds (1 kilogram) 5% quark cheese (“gevina levana” in Israel)
1 cup sugar
2 tablespoons vanilla sugar
7 eggs
1 container (250 grams) sour cream
1 container (250 grams) heavy cream
2 ounces (50 grams) butter, melted
1/2 package instant vanilla pudding mix (1/3 cup or 1.5 ounces/40 grams)
7 ounces (200 grams) Elite White Chocolate
1/2 cup heavy cream
1/2 package instant vanilla pudding mix (1/3 cup or 1.5 ounces/40 grams)
4 ounces (120 grams) Elite Bittersweet Chocolate
3.5 ounces (100 grams) Elite Milk Chocolate
1 container heavy cream
1/2 package instant chocolate pudding mix (1/3 cup or 1.5 ounces/40 grams)
To prepare base, place biscuits in your food processor and pulse until you have crumbs. In a mixing bowl, combine biscuit crumbs with cocoa powder. Add melted butter and mix well.
Line a 10-inch (25.5-cm) springform pan with parchment paper (cut circle to fit pan). Press crumbs evenly into bottom of pan.
Using a hand beater, mix cheese, sugar, and vanilla sugar. Wait two minutes and then beat again until sugar is completely dissolved and mixture is smooth. In a separate bowl, beat the eggs and add to the cheese mixture. Add sour cream, heavy cream, and cooled melted butter.
Separate one cup of cheese mixture and stir instant pudding mix into it. (Don’t skip this step, or the cake will be lumpy.) Return the mixture to the cheese filling and stir until smooth. Divide batter evenly into two bowls.
For the white batter, break white chocolate into pieces and place in a small bowl. Heat 1/2 cup heavy cream in a small saucepan and bring to a boil. Pour the cream onto the white chocolate in the bowl. Wait one minute and mix well. (If small bits of chocolate remain, melt mixture in microwave.) Mix until smooth. Combine with half of the cheese mixture and stir well.
Remove one cup of chocolate-cheese filling and stir in 1/2 package instant pudding mix. Return the mixture to the chocolate-cheese filling and stir well.
For the dark batter, break bittersweet and milk chocolate into pieces and place in a small bowl. Heat 1/2 cup heavy cream in a small saucepan and bring to a boil. Pour the cream onto the chocolate in the bowl. Wait one minute and mix well. Combine with the remaining bowl of cheese filling and stir until smooth.
Remove one cup of chocolate-cheese filling and stir in 1/2 package instant chocolate pudding mix. Return the mixture to the chocolate-cheese filling and stir well.
Transfer each batter into a bottle or pitcher with a spout. (A glass measuring cup will also do the trick.)
Place the springform pan on a cookie sheet to avoid spills. Pour a thin layer of the dark batter into the center of the pan, until it covers the crumb layer. Then pour a slow, narrow stream of white batter directly into the center of the dark batter until the dark batter forms a wide, dark ring. Repeat process, alternating dark and white batters, until both batters are finished. It’s important to keep the stream very slow and thin. If you pour quickly, the rings will merge, and your cake won’t have the concentric circle look.
Preheat oven to 350 degrees Fahenheit (180 degrees Celsius). Place a pan filled with water at the bottom of the oven to add moisture. Place the cake pan, still on the cookie sheet, in the oven and bake for one and a half hours until the edges are firm, but the center is still wet. Turn off oven. Open oven door and allow the cake to cool before removing. Refrigerate cake for 24 hours before serving (see note).
Slice cake using a long, sharp non-serrated knife dipped in boiling water. Wipe knife clean between each slice. First cut cake on the diameter, then in quarters. Cut three slices from each quarter.
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Looking for 5% quark cheese Which kind of cheese is 5% quark cheese
If you are in Israel, it is regular white 5% cheese, put out by Tnuva, Tara, Strauss, and basically all of the dairies. If you are in America, you can get (maybe now with Corona, it might be a problem) Tnuva.
Is it like jj cream cheese
Since I am in Israel and do not know the consistency of JJ cream cheese, I am taking a guess that the JJ is thicker than the quark cheese. The quark cheese is known as white cheese. It is a soft easy consistency, easy to spread.
Temp @ 475 seems to high is 475 the correct temp for this cheese cake? seems to high.
thanks
On the recipe it says 375..
Actually someone must have just changed the temperature as i printed out the recipe 2 days ago and it says 475 (240)! Also this recipe is in Mishpacha’s cook book and there as well the temperature states 475!
My cake totally burnt 🙁
Oy, Hannah. That is so frustrating!
Chani hi, I’m currently making this cheese cake and note that is says to bake on 475 for 1.5 hours. that seems very high for a cheese cake. is this a printing error or correct.
kindly reply asap. I don’t want all my hard work burning 🙂
thanks
chani
Came out heavenly!! Best cheesecake I’ve made with gvina levana!!
The taste is great and it looks so impressive! I made it last year and again this year!
Delicious!! I’m usually afraid to try the “hard” recipes, but I don’t regret having tried this one!
The taste and texture were absolutely amazing!!
We are so happy to hear that you enjoyed it!