Classic Israeli Cheesecake Squares

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A light, creamy Israeli-style cheesecake made with gvina levana, the soft white cheese traditionally used in Israeli cheesecakes. Unlike a dense American cream-cheese cheesecake, this version is softer, lighter, and slightly tangy. It is baked in a 9 x 13-inch pan, finished with a smooth vanilla sour-cream topping, chilled thoroughly, and cut into easy squares.

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Prep Time 30

Cook Time 1 5

Chill Time 6

Total Time 8

Servings: 15 squares

Course: Dairy & Desserts

Cuisine: Israeli

Ingredients Equipment Method Notes

Ingredients

Crust

7 Tbsp unsalted butter (100 g; softened)
2 large egg yolks
1/2 cup granulated sugar (100 g)
1 1/2 cups cake flour (180 g)
1 Tbsp instant coffee (6 g; optional)

Israeli Cheesecake Filling – Preferred

1 kg gvina levana / Israeli white cheese (2.2 lb; approximately 4 x 250 g containers)

Best Substitute

1 kg quark (2.2 lb)

Easy U.S. Supermarket Substitute

907 g whole-milk ricotta (2 lb)
1/2 cup sour cream (120 g)

Remaining Filling Ingredients

4 large eggs
1 cup granulated sugar (200 g)
1 Tbsp vanilla extract (15 mL)
2 Tbsp all-purpose flour (16 g)
1/4 tsp salt (about 1.5 g)

Sour Cream Topping

1 cup sour cream (240 g)
2 Tbsp granulated sugar (25 g)
1 tsp vanilla extract (5 mL)

Equipment

9 x 13-inch / 23 x 33-cm baking pan
Parchment paper, recommended
Stand mixer or hand mixer
mixing bowls
Rubber spatula
Measuring cups and spoons
Digital kitchen scale, recommended
Blender or food processor only if using the ricotta substitute
Instant-read thermometer, optional
Sharp knife for slicing

Method

Bring the dairy ingredients toward room temperature. Take the cheese, sour cream, and eggs out of the refrigerator before you begin. They do not need to become warm, but they should not be ice-cold. Ingredients that are closer in temperature blend more smoothly and require less mixing.
Preheat the oven. Preheat to 350°F / 175°C. Lightly grease the 9 x 13-inch pan. For easiest removal, line the bottom with parchment paper.
Make the crust. Combine the softened butter, egg yolks, sugar, and optional instant coffee. Add the cake flour and mix only until you have a soft, crumbly dough.
Press the crust into the pan. Scatter the mixture evenly across the bottom of the pan. Press into an even layer using your fingertips or the flat bottom of a measuring cup.
Pre-bake the crust. Bake for 10 minutes. The crust should look set but should not become deeply browned. Remove from the oven and let cool slightly while you prepare the filling.
Prepare the cheese. If using gvina levana or quark, stir gently until smooth. If using ricotta, place the 907 g ricotta and 1/2 cup (120 g) sour cream in a food processor or blender and blend until completely smooth and creamy with no visible graininess.
Mix the filling base. Place the prepared cheese in a large bowl. Add the sugar, vanilla, flour, and salt. Mix on low speed just until smooth. Do not whip.
Add the eggs. Add the eggs one at a time on low speed, mixing only until each egg disappears before adding the next. Avoid beating aggressively once the eggs are added.
Check the batter. The batter should be smooth, creamy, and pourable. It may be thinner than an American cream-cheese cheesecake batter; that is normal.
Assemble. Pour the filling gently over the pre-baked crust and smooth the surface. Tap the pan very gently on the counter once or twice to release large air bubbles.
Bake the cheesecake. Bake at 350°F / 175°C for about 35-45 minutes. Start checking around 35 minutes. The outer portion should look set while the center still has a gentle jiggle. It should not slosh like liquid, but it should not look completely firm.
Optional temperature check. For an additional doneness check, insert an instant-read thermometer halfway into the center of the filling. Aim for approximately 150-155°F / 66-68°C.
Make the topping. While the cheesecake bakes, stir together the sour cream, sugar, and vanilla until completely smooth.
Add the sour-cream layer. When the cheesecake is just set, remove it from the oven and let it rest for 5 minutes. Spoon the topping over the surface and spread gently without pressing heavily into the cheesecake.
Bake the topping. Return to the oven for 8-10 minutes, just until the sour-cream layer is set. It does not need to brown.
Cool slowly. Turn off the oven, crack the oven door open slightly, and leave the cheesecake inside for 30 minutes.
Cool at room temperature. Remove the pan and place it on a cooling rack until the cheesecake is no longer warm.
Chill thoroughly. Cover and refrigerate for at least 6 hours, preferably overnight. The cheesecake will become firmer, creamier, easier to slice, and better flavored as it chills.
Slice. For clean cuts, dip a sharp knife in hot water, wipe it dry, make one cut, then clean and reheat the knife before the next cut. Cut into about 12-15 squares.

Notes

Make Ahead

For the best texture and easiest serving, make the cheesecake 1 day before you plan to serve it and leave it covered in the refrigerator overnight.

Storage

Keep covered in the refrigerator and use within 5 days.

Freezing

Chill completely, cut into squares, freeze the pieces until firm, then wrap or pack airtight with parchment between layers. Freeze for up to 1 month. Thaw overnight in the refrigerator.

Optional Serving Ideas

Serve plain, or add fresh strawberries, mixed berries, berry sauce, or a light dusting of powdered sugar.

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Classic Israeli Cheesecake Squares