I never thought about how we differentiate between a baked cheesecake and a non baked cheesecake as a unique thing! Reminds me of my childhood, we had only one or two restaurants that didn't serve meat on a spit or falafel and they both served this kind of cakes!
Thank you Kenden, your cheesecake looks so delicious, and an interesting origin tale too.
Thanks for reading. This is not my recipe. I am translating Israeli recipes published in Hebrew into English so we all can enjoy them.
I never thought about how we differentiate between a baked cheesecake and a non baked cheesecake as a unique thing! Reminds me of my childhood, we had only one or two restaurants that didn't serve meat on a spit or falafel and they both served this kind of cakes!
Thank you for your comment. I really loved learning about this Israeli cheesecake too. Thanks for reading
Are the egg yolks included in the remaining ingredients?
Thanks for pointing this out. I added the the recipe to clarify - Yes! The egg yolks are included in the “remaining ingredients” part.
Here’s why:
You separate the eggs first, whisking the egg whites with sugar until stiff peaks form.
The recipe then says to mix the remaining ingredients (which includes the egg yolks, cheese, sour cream, vanilla, lemon zest, etc.) in another bowl.
After mixing those, you add cornstarch, then fold in the whipped egg whites last.
So, the yolks stay in the main batter mix, and the whites are whipped separately to give the cake its light texture.