Last Shavuot we ate at my niece’s house and my son couldn’t get enough of this cheesecake – so I asked my niece to send me this recipe!
I named it “half bake” because it is only the base and crumbly top that get baked. It is a very light and fluffy cheesecake and best of all, very easy to make.
Dough & Topping Mixture:
- 2 cups of flour
- 2tsp baking powder
- 250g margarine
- 5tbsp sugar
- 1 egg
- 454g medium fat cream cheese
- ¼ glass of milk
- 1 medium Parev whip
- ¾ cup of sugar
- 1tbsp/1pkt vanilla sugar
Heat oven to 160 degrees Celsius (320 degrees Fahrenheit).
Mix all the dough/topping ingredients together. It will make a very loose dough.
Divide the dough into three equal portions.
Using two 20cm (8”) loose bottomed baking tins, press a third of the dough into each container.
Press the remaining third of the dough into another small baking tin lined with Bakewell paper.
Bake the three mixtures for 20 minutes until golden brown.
Leave to cool.
In a clean bowl, beat the Parev whip until stiff.
Add the sugar and vanilla sugar slowly while continuing to whip mixture.
Add the milk, keeping the mixer on high.
Lower machine to a slower speed and add the cheese in three parts and mix until smooth and creamy.
Pour the cheese mixture into the two round baking tins.
Crumble the cake mixture from the third tin and sprinkle equally over the two cheese cakes.
Cover and freeze cakes for a minimum of 12 hours.
Remove from freezer at least 4-6 hours before using and transfer to fridge.