Cheesecake with Cornflakes

Cheesecake with Cornflakes

Yield: 1 cake

Prep Time: 2 hours

Level: Medium


5 cups cornflakes
1 ½ cups ground almonds or walnuts
½ cup maple syrup
1 teaspoon vanilla extract
½ cup melted butter
1 egg yolk
½ cup flour
1/8 teaspoon baking powder

1 container Tnuva Quark Soft White Cheese 5% or 9%
1 8-ounce carton heavy cream
1 container Tnuva Premium Cheese Spread, Original Flavor
1 ¾ cups sour cream
1 ¾ cups powdered sugar
1 teaspoon vanilla extract
4 tablespoons instant vanilla pudding


1. Prepare the dough: Put the flour, yeast and sugar in a mixer bowl and combine. Create a well in the center and add the rest of the ingredients. Using the dough hook, knead for about 6 minutes until you have a smooth dough. Transfer the dough to a greased bowl, cover with plastic and place in a warm place to rise, about 45 minutes.
2. Prepare the filling: Put the dried tomatoes, garlic and herbs in a food processor and pulse for a few seconds. Add the cheese spread and the Feta and blend until smooth. Transfer to a bowl. Add the Edam cheese pieces and mix well.
3. After the dough has risen, transfer to a floured surface and knead by hand for about a minute. Divide in half and form two large balls. Roll out the first ball into a circle. Spread with half the filling. Using a sharp knife or pizza slicer, divide into 8 triangles, and roll up each piece like rugelach. Repeat with the second ball of dough.
5. Arrange the rugelach on a lined baking tray, as shown. Brush with beaten egg and sprinkle with seeds and kosher salt. Heat the oven to 350 ⁰F, and meanwhile, let rise for 25 minutes.
6. Bake for 30 minutes, until nicely browned. Remove from oven and brush with olive oil. These rugelach freeze well.