By: Ron Yochananov
Prep time: 20 minutes
Yield: 10 – 12 servings
6.5 ounces tea biscuits or Graham crackers,
⅔ cup ground roasted macadamia nuts
1 3.5-ounce package + 1 tablespoon Tnuva Unsalted Butter, melted
4 cups farmer’s cheese
1½ containers Tnuva Premium Cheese Spread, Original flavor
2½ cups sour cream
Zest from one lemon
vanilla bean paste or 1 teaspoon vanilla flavoring
5 tablespoons cornstarch
¾ cup sugar
1 8-ounce carton heavy cream
5 tablespoons powdered sugar
1 tablespoon vanilla instant pudding
1¼ cups sour cream
1. Preheat oven to 320 ºF. Put all crust ingredients in a bowl and mix until well incorporated. Press into the baking pan and bake for 10 minutes until slightly browned.
2. Prepare the filling: Turn down oven temperature to 250 ºF. Put the cheeses, sour cream, lemon zest, vanilla and cornstarch into a bowl and mix well. Put the eggs and sugar into a mixer bowl and beat until light and frothy. Continue beating on medium speed, gradually adding the cheese mixture until combined. Pour onto the cooled crust and bake for about two hours until set. Cool for 30 minutes at room temperature, then cover with plastic wrap and put in the fridge for at least two hours.
3. Prepare the topping: Beat first three ingredients in a mixer until thickened. Turn mixer to slow and add the sour cream, mixing well.
4. Transfer cold cheesecake to a serving dish. Spread the topping on top and sides of cake and serve.