Honey Cheesecake for Rosh Hashanah

Yield: 12 servings
Prep Time: 1 hour
Level: Easy

Ingredients:

Crust:

• 5 ounces tea biscuits
• 3 tablespoons honey
• 3 ounces Tnuva Butter, melted

Filling:

• 2 containers Tnuva Quark Soft Cheese, 9%
• 1 cup sour cream
• 2 8-ounce containers heavy cream
• ½ cup sugar
• ½ cup honey
• 1 3-ounce package vanilla instant pudding
• Zest from one lemon

Instructions:

1. Place all crust ingredients in a food processor and blend. Press the crumb mixture into a 10” spring form pan and freeze until firm.
2. Prepare the filling: In a medium bowl, combine the Quark cheese with half the honey, the sour cream, pudding and lemon zest.
3. In a mixer bowl, beat the heavy cream with the sugar until soft peaks form.
4. Fold the cheese mixture into the whipped cream. Pour onto the cookie crust and smooth the top.
5. Place in the freezer for at least 3 hours.
6. Before serving, allow to thaw for at least an hour. Drizzle the leftover honey on top of each slice.