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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
These fun and colorful after-school cheesecake cups are a blend of all the cultures Danielle comes from: American, Israeli, with unique Moroccan twists.
Watch more from Danielle’s Jerusalem kitchen on Breaking Bread.
1 cup heavy cream
1 cup ricotta cheese
3/4 cup gevina levana
1/2 cup Gefen Confectioners’ Sugar (or to taste)
1 teaspoon good quality vanilla extract
1 teaspoon orange blossom water
1/2 teaspoon Manischewitz Kosher Salt
pistachios
dried rose petals
zest of 1 orange
20 storebought lemon cookies (in Israel, known as “limoniyot”)
In a large bowl, whip your heavy cream starting on low speed and gradually increasing as the mixture thickens. Whip until medium stiff peaks form and set aside.
Separately, whisk together gevina levana and ricotta cheese, then add in confectioner’s sugar, salt, vanilla, and orange blossom water and combine. Fold in whipped cream.
In a small bowl, combine crushed pistachios, rose petals, and orange zest.
In individual serving cups, layer cookies, then cheese mixture, followed by pistachio topping. Repeat layering until the cups are full.
Refrigerate until serving.
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looks sooooooo good !!!!😀😃😂😊😇 very nice presentations and I think all kids would love it
Looks delicious but some of the ingredients can only be gotten in Israel. What is gevina levana in the US? And what type of biscuits should be used in the US?
Gevina levana is quark cheese and comes in 3-5-and 9%. As she says in the video, you can use any type of cookie you biscuit that you like.