Cheese Cake (Nurit)

This is the cheesecake that every Israeli savta makes on a Friday afternoon, pulled out of the oven for Shabbat dinner along with the challah. It’s different from its American cousin in every way that matters. No graham crust, no dense brick of cream cheese. Just soft fresh cheese (the Israeli 5% and 9% fat kinds) lightened by whipped egg whites folded in at the end, yielding a cake that rises tall like a soufflé then settles into something between pudding and cake.

Leben is the secret. This cultured Middle Eastern drink (somewhere between kefir and thin yogurt) brings a tangy acidity you can’t quite replicate, though buttermilk is the closest substitute if leben isn’t on your grocery run. Instant vanilla pudding mix works as a stabilizer along with cornstarch, keeping the custard structure without turning gluey.

The airy texture comes from the meringue fold at the very end. Beat the whites with sugar to stiff peaks, then fold them gently into the cheese base with a light hand so you don’t knock the air out.

Pro Tips

• Use fresh farmer-style cheese or low-fat ricotta if you can’t find Israeli 5%/9% cheese. Cream cheese is too dense and sweet.
• Fold the egg whites in three additions, not all at once. First fold loosens, subsequent folds preserve volume.
• Let the cake cool in the partially open oven. Sudden cold drops collapse the center.
• Keep the pudding topping thin. Too much weight on top pushes down and cracks the fluffy cake below.

Variations

• Swap leben for buttermilk or thinned plain yogurt if leben isn’t available.
• Top with fresh berries and powdered sugar instead of pudding cream for a lighter finish.
• Substitute half the sugar with honey for a more traditional Middle Eastern note.