Salted Caramelized Israeli Cheesecake

Props and Styling by Maya Abitbol
Photography by Jacob Hersko

Every single Israeli child will tell you that all the classic cheesecakes may very well be delicious, but there is nothing quite as wonderful as the simple, no-bake, tea-biscuit-layered cheesecake they make with their morahs in school from the time they are mere toddlers. Yes, it is easy to attribute such fondness of this dish to nostalgia. Until you taste it. It is tangy, sweet, cold, and creamy and positively delicious.

So this year, instead of falling short with my fussy, American-style cheesecakes, I decided to give the people what they actually crave. Only I made it better. And I mean the butter and brown sugar made it better. As those ingredients do to most dishes they find themselves in. The preparation is still simple, but the added salty, caramel flavor makes this version just a little bit extra in the best possible way!

Caramelized Biscuits

• 30–33 Israeli-style tea biscuits
• 1 cup butter
• 1 cup brown sugar
• scant 1 tsp Maldon salt

Cheesecake Filling

• 1 cup heavy cream
• 2 cups (500 g) gevinah levanah (quark cheese)
• ¾ cup white sugar
• 2 tsp vanilla extract
• ¼ tsp kosher salt

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spread biscuits in a single, tightly packed layer on top. (You’re basically creating a single layer sheet of biscuits). Set aside.