Honey Cheesecake for Rosh Hashanah

Honey Cheesecake for Rosh Hashanah

Yield: 12 servings

Prep Time: 1 hour

Level: Easy


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

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


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.

Tnuva Products used in this recipe: