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Dairy
Easy
8 Hours, 15 Minutes
Diets 
This no-bake cheesecake has a little more of a mature flavor. So easy to put together, this is a great cake to make with the kids. For another variation, try this no-bake cheesecake with chocolate topping. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
2 (4.2-ounce) packages Kedem Tea Biscuits
1/4 cup milk
1/4 cup Jeunesse Cabernet Sauvignon or other wine
3/4 pound farmer cheese
2 ounces butter
1 egg, pasteurized
1/2 cup sugar
Combine milk and wine. Dip 15 tea biscuits in the milk-wine mixture and place horizontally onto foil-lined cookie sheet (five rows of three biscuits each).
Mix together the remaining ingredients for the cheese filling. Spread half onto the cookies.
Dip another 15 tea biscuits and place over cheese. Spread remaining filling over biscuits.
Gently lift the foil at the long sides, bringing them towards the center to form a triangle. Pinch the foil tightly to seal.
Refrigerate overnight.
Line a cookie sheet with aluminum foil.
Photography and Styling by Miriam Greenzweig.
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