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Dairy
Easy
30 Minutes
Diets 
F.S., Givat Ze’ev, Israel
I’m a high school student who loves baking and trying out new recipes. A neighbor once sent us this cheesecake, and it quickly became our go-to recipe. I love that it can be served in lots of different ways and that it’s so easy and fun to make. It’s definitely a favorite in our house! The recipe was
originally shared with my neighbor by a chef from the Chateau Bansko Hotel in Bulgaria.
Yields 2 loaf pans
2 cups heavy cream
1 cup sugar
18 ounces (510 grams) 5% quark cheese
3/4 cup + 1 tablespoon sour cream
5 tablespoons Gefen Instant Vanilla Pudding mix
20 Lotus cookies
5 ounces (140 grams) Lotus butter, warmed
Whip up the heavy cream. Then add the sugar, quark cheese, sour cream, and pudding mix, and mix well. Pour the mixture into two loaf pans.
Push the Lotus cookies in at one-inch (two-and-a-half-centimeter) intervals — they can stick out from the top. Warm the Lotus butter slightly so it drizzles easily. Drizzle the cheesecake with Lotus butter. Decorate with piped Lotus butter flowers.
This can also be made in dessert cups. Layer crushed Lotus cookies, top with the cheesecake mixture, and pipe or drizzle the Lotus butter on top.
Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi
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