My Cheesecake

Growing up we had a corner grocery store in Tel Aviv that had a fabulous cheesecake.  It was very different from NY cheesecake – far lighter and more milky tasting.  After years of searching for the right recipe (and cheese), I discovered that Whole Foods carries this cheese called Quark (or even Fromage Blanc) which fits the bill far better than Philadelphia cream cheese.  And I also found the right recipe.  I’m sharing it below but make it at your own risk.  It won’t taste like traditional American cheesecake at all.

Crust

1 ½ cups all purpose flour

2 tbsp sugar

½ tsp salt

1 stick butter, chilled and diced

1 egg yolk

2-3 tbsp ice water

Filling

1/3 cup raisins

3 tbsp hot water

2 cups quark cheese or fromage blanc

2 eggs, separated

2/3 cup sugar

Grated peel of 1 lemon

4 tbsp melted butter

1/3 cup all-purpose flour

2 tbsp sugar

8” spring-form pan.

Preheat oven to 375F.

Combine raisins and hot water and let rest.

Place flour, sugar, salt and butter in food processor and pulse until mixture gets crumbly.  Add yolk and 2 tbsp ice water.  Pulse until mixture begins to bind together.  Add 1 more tbsp. of water if needed.  Minimize processing.  Gather dough into a ball, wrap in plastic wrap and refrigerate 1 hour.  Roll out pastry on a floured surface and line the spring-form including the sides.  Prick with a form and bake 15 minutes.  Reduce oven heat to 325F.

Combine cheese, egg yolks, sugar and lemon peel in a bowl.  Using a whisk mix well.  Add butter and flour and mix.  Drain raisins and add to mixture.

Whip the whites until soft peaks form.  Add 2 tbsp sugar and beat until former peaks form.  Fold carefully into cheese mixture and pour into cooled pastry shell. Smooth the top and bake 60-70 minutes or until top is golden and set.  Cool.