White Chocolate Cheesecake

White Chocolate Cheesecake

Yield: 8-10 servings

Prep time: 30 minutes

Level: Medium


6 eggs, at room temperature, separated
¾ cup white sugar
2 containers Tnuva Quark Soft Cheese, 5% or 9%, at room temperature
1 container Tnvua Premium Cheese Spread, Original Flavor
4 tablespoons cornstarch
2/3 cup instant vanilla pudding
1 tablespoon vanilla flavoring
Zest from one lemon
3.5 ounces white chocolate
3 tablespoons heavy cream


1. Preheat oven to 325 °F and grease an 8” springform pan. Cut a strip of parchment paper that measures 2 inches more than the height of the pan, and stick to the sides of the greased pan.
2. Beat the egg whites at high speed for about a minute. Gradually add the sugar and continue beating for another 3-4 minutes until firm but still soft.
3. In a large bowl, combine the cheeses, egg yolks, cornstarch, pudding, vanilla and lemon zest, and mix until smooth. Fold about 1/3 of the beaten egg whites into the cheese mixture until incorporated. Repeat this step two more times, until all the beaten egg whites are mixed into the cheese mixture. Carefully pour the mixture into the prepared pan.
4. Fill a pan with 2 cups of boiling water and place it on the bottom rack of the oven. Place the cheesecake in the middle of the oven and bake for 15 minutes.
5. Reduce heat to 300 °F and bake for another 55 minutes, until the top is light brown. Turn off the oven, and let the cake cool in the oven for another two hours. Remove cake and chill in the fridge overnight.
6. Put the white chocolate and the cream in the microwave or over a double boiler and heat until just about melted. Whisk until smooth. Let cool for a couple of minutes and then spread over the cake. Serve chilled.