10 Servings
45 Minutes
Allergens
Preheat oven to 350 degrees Fahrenheit. Combine all ingredients to form dough and crumb topping.
Place two thirds of the mixture in a 9 1/2 inch springform pan. Press down to form an even crust. Bake until golden, approximately 25 minutes. Remove from oven and allow to cool.
Bake remaining third of crumbs in separate pan for 25 minutes. Remove crumb topping from pan and reserve in a plastic bag. Crush to form fine crumbs. Set aside.
Whip heavy cream with sugar. Set aside.
Beat the cheeses, confectioners’ sugar, and vanilla sugar. Combine cheese mixture with heavy cream by hand; folding gently.
Pour mixture over crust in springform pan. Sprinkle with remaining fine crumbs. Refrigerate for at least 12 hours.
How well does this freeze?
No Bake Cheesecake – Esther Deutsch Beautiful looking cake! For the American bakers, what exactly is Norman’s Soft Cheese? Is it regular whipped cream cheese any brand or something else?
Waiting for your reply,
E.W.
I would say it is more like a full-fat Greek yogurt of sour cream.
tnuva cheese? what is soft cheese in Israel – gvina levana? Also, so you mean the 250g containers or the bigger ones?
Thank you
It is “gvina levana”, either 9% or 5% fat content. All of the major Israeli companies make it. According to the rest of the ingredients, it would be a kilo of cheese, meaning four 250 gram containers, or 1 container with 750 gram, plus 1 of 250 grams. Any other amount would be too much.