White Chocolate Cheesecake for Passover

White Chocolate Cheesecake for Passover

Yield: 16 servings

Prep time: 40 minutes

Level: Medium


2 containers Tnuva Quark Creamy Soft Cheese 9%
1 yogurt
4 eggs, separated
4 teaspoons potato flour
4 teaspoons instant vanilla pudding
1 cup sugar
2/3 cup heavy cream
6 ounces white chocolate, broken into pieces


1. Preheat oven to 350 ⁰F and prepare a 9” spring-form pan.
2. Beat the egg whites with ¼ cup of the sugar until stiff.
3. Beat the yolks with the remaining ¾ cup of sugar, and then add the cheese, yogurt, potato flour and instant pudding. Mix well.
4. Fold in the beaten egg whites and pour the mixture into the pan.
5. Place the cheesecake in the middle of the oven. Place a separate pan filled with water on the bottom rung of the oven.
6. Bake for an hour or until brown on top. Turn off the heat and be careful not to open the oven for another hour. Cool outside of the oven for another hour and then chill in the fridge.
7. To prepare the topping, put the heavy cream in a small saucepan and heat until boiling. Turn off the heat and add the chocolate. Whisk until smooth. Pour over cheesecake and keep chilled.

Tnuva Products used in this recipe: