Yield: 16 slices

Prep time: 1 hour

Level: Expert

Ingredients:

Chocolate crust:
3.5 ounces cold butter, cut into pieces
1 cup + 2 tablespoons flour
2 tablespoons Dutch cocoa
1 egg
1 teaspoon honey
½ cup powdered sugar

Cheese filling:
1 container Tnuva Premium Cheese Spread, original flavor
1 cup sour cream
½ cup sugar
2 containers Tnuva Quark Creamy Soft Cheese, 9%
¾ cup instant vanilla pudding
3 eggs
3.5 ounces white chocolate, broken into squares
1 8-ounce container heavy cream

Ganache:
5 ounces dark chocolate
1/2 container heavy cream

Instructions:

1. Put all the crust ingredients in a food processor. Pulse until all the ingredients are incorporated and form a ball. Transfer the dough to a piece of plastic wrap and flatten into a disc. Put in the fridge for at least 45 minutes.
2. Grease a 9-inch round pan. Roll out the refrigerated dough to a circumference of 12 inches. Carefully place it into the round pan and press down and up the sides. Put in the freezer until ready to use.
3. Preheat oven to 300 ⁰F.
4. For the cheese filling: Heat the heavy cream and the white chocolate over very low heat until the chocolate is completely melted. Mix well and refrigerate until ready to use.
5. Whisk the cheeses with the sugar. Add the instant pudding and the eggs and mix well. Add the refrigerated cream-chocolate mixture and mix well. Pour over the base of the cake.
6. Bake for about an hour or until the cake is completely set. Let the cake cool inside the oven for another half hour, and then transfer to the fridge for at least three hours.
7. For the ganache: put the chocolate and the cream into a saucepan and heat over a very low flame. Whisk until smooth and pour over the cake.
8. Cool in the fridge for 10 minutes and serve.