As Shavuot is on the way, and will arrive here way before we even blinking twice, many of us has asked for the unique cheesecake that become very popular in Israel at the last couple of years, we have finally have got the best recipe from YONIT TZUCKERMAN.
½ cup sugar
3 tablespoons chocolate instant pudding( https://www.mamtakim.ca/the-fun-starts-here/pudding-chocolate-flavor )
1 scant tablespoon cocoa
1 teaspoon gelatin
2 tablespoons water
1 and 1/2 container Tnuva Quark Creamy Soft Cheese (5% fat) ( https://www.mamtakim.ca/the-fun-starts-here/israeli-spread-cheese-gevina-levana-5 )
½ cup sour cream
8 tablespoons powdered sugar
2 Packs vanilla Sugar( https://www.mamtakim.ca/the-fun-starts-here/vanilla-suger-10pk )
8-ounce carton heavy cream
½ cup milk
2 tablespoons vanilla instant pudding ( https://www.mamtakim.ca/the-fun-starts-here/pudding-vanilla-flavor )
1 and 1/2 packs of bittersweet chocolate ( https://www.mamtakim.ca/the-fun-starts-here/elite-bittersweet-chocolate-bar )
1/2 8-ounce carton heavy cream
1. Prepare the base: Preheat oven to 350 ºF. Line baking pans with greased baking paper. Beat eggs and sugar at high speed for about 8 minutes until thickened. Fold in pudding and cocoa and mix until incorporated. Divide the batter into the two pans and bake for 20-25 minutes until set. Cool completely. Carefully remove both bases from the pans and set aside.
2. Prepare the filling:
Put the gelatin and the water into a bowl and beat with a fork.
Set aside for about 5 minutes. Meanwhile, put the cheeses, sour cream, powdered sugar and vanilla extract in a mixer bowl and beat well. heat the gelatin mixture in a microwave for 15 seconds until all the gelatin is dissolved. Fold into the cheese mixture and beat for another 2 minutes.
Put the heavy cream, milk, and instant pudding into a separate bowl, and beat until soft peaks form. Fold into the cheese mixture and mix well.
3. To assemble: Cover one loaf pan with plastic wrap, allowing the edges to overlap (for easy removal of the cake). Place one of the cake bases into the pan and cover with half the cheese filling. Cover with the second cake base, and pour the rest of the filling on top. Freeze for at least 4 hours.
4. Prepare the ganache:
Put the chocolate and heavy cream in a small saucepan over very low heat. Whisk constantly until smooth. Cool slightly. Take the cake out of the freezer, and carefully remove from the pan. Pour the ganache over the cake and spread over the top and sides. Cool for half an hour in the fridge and serve.