ISRAELI (gan!) STYLE CHEESECAKE WITH A TWIST!
INGREDIENTS:
- 2 (250g) Gvina levana (quark cheese
- 2 cups heavy cream
- 1 cup confectioners sugar
- 2 tbs vanilla sugar
- A pinch of salt
STRAWBERRY SAUCE:
- 600 grams frozen strawberries
- 1 cup sugar
- 2 Tbsp fresh lemon juice
- 1/2 tsp salt
- 250 grams biscuits
- 1 cup Milk for dipping
- 1 dairy white chocolate bar (optional)
Cooking steps
Step 1
Pour all the ingredients for the strawberry sauce in a medium sized pot. Cover and bring to boil over medium heat. Allow to cook for 10 min. Remove cover, allow to cook for another 35-40 min. Half way through mash strawberries a little. Place in fridge to cool.
Step 2
Make the filling: place heavy cream in a large bowl. Whip until medium stiff peaks then add in sugars and salt. Beat until stiff. Add in Gvina levana and fold to incorporate.
Step 3
To assemble: dip a biscuit in milk and then place in the bottom of a cup, you make have to break the biscuit to make it fit. (If using baking dish make 1 single layer of biscuits to cover the bottom) spoon some cheesecake filling. Then add another biscuits followed by a light layer of strawberry sauce. Add more cheesecake filling then another biscuits. For the final layers add cheese cake filling first, then strawberry sauce. Grate white chocolate over the top if you want to be extra. Refrigerate for up to 2 days. Serve cold!
