Servings: 12

Preparation Time: 30 minutes

Cooking Time: 2 hours

Prepare in a 20 cm dish

Ingredients:
For the crust
1/2 cup crushed lady fingers
3/4 cup Tnuva Butter, melted
Pinch of salt
Tnuva Butter to grease the pan
 
For the cheese cake
2 1/2 cups Tnuva Original Cheese Spread
3/4 cup sour cream
4 tablespoons corn starch
¾ cup sugar
Zest from ½ lemon
1 teaspoon vanilla extract
3 eggs, room temperature
 
For glaze
½ cup heavy cream
4 oz white chocolate
 
For topping
1 cup frozen mixed berry concentrate or syrup
1 handful meringue cookies

Instructions:
1. Preheat the oven to 350 degrees Fahrenheit.
2. In a bowl, mix together the cookie crumbs, butter and salt. Pack this batter into the bottom of the baking pan until it forms a solid crust. Bake for 20 minutes until golden. Cool.
3. In a food processor, combine the cheese spread until it smooth and creamy. Add the sour cream, corn starch, lemon zest and vanilla extract until fully blended.
4. In a separate bowl, beat the eggs and slowly fold into the cheese mixture until totally smooth.
5. Preheat the oven to 200 degrees Fahrenheit.
6. After the crust has fully cooled, gently pour the cheese batter atop. Place onto the middle tray of the oven. Bake for about 1.5 hours until the cake stands but is still wet. Turn off the oven.
7. Remove the cake from the oven. Using a sharp knife, separate the edges of the cake from the pan. Place the cake back into the oven and let it cook until fully cool.
8. Once the cake is at room temperature, remove from the pan and refrigerate. Do not worry if the cake begins to crack as the glaze will cover it.
9. For the glaze, melt the chocolate into the heavy cream. Carefully glaze the cake and let it glaze set. Sprinkle with the berry syrup and decorate with meringue cookies. Enjoy!