My friend Annette first made this cake for me almost 13 years ago when I was re-hospitalized with a newborn. I kept it in the hospital refrigerator and it was good for several meals. Now my kids fight about who gets to make it for Shavuot.
The topping is optional but I wouldn’t skip it unless you are on a very strict diet. You can also spread chocolate on the top or lay cookie crumbs on the bottom for a crust.
500 gr. white cheese (1/2% or 5%). If you can get the kind for baking, go for it (gevina levana le-afiyah). I am not sure what a good substitute would be outside of Israel–perhaps smooth ricotta.
1 container (150-200 ml.) 8%, low-fat shamenet (cream). I think it is the equivalent of half-and-half. (Note: We only found 15% in the store we went to.)
3/4 c. sugar
4 tablespoons flour
1 packet of vanilla sugar or a teaspoon of vanilla extract
1/2 teaspoon lemon juice
Mix all the ingredients and pour into a glass or ceramic quiche dish (23-27 cm.). You can use another shaped dish, but if the cake is too thick it will take longer to set.
Cook on high for 5 minutes, or until the cake is set in the middle.
In the meantime, mix 2-3 more containers of the 8% shamenet or half-and-half with 3-4 tablespoons of sugar. You can use the same bowl. When the cake is baked spread the sweetened cream over the cake and heat on high for another two minutes.
Our Shiputzim offers another cheesecake recipe.