One of the most popular cakes in Israel is a biscuit cookie cake. It’s the simplest no-bake cake of all, almost childish: cream of quark cheese, heavy cream and vanilla pudding nestled between layers of biscuit cookies (or petit beurre cookies) and topped with chocolate ganache. what’s not to like?
It’s the favorite of my family’s, and we used to make it for every single birthday celebration when the kids were growing up. I posted it here under Israeli tiramisu.
In recent years, a new variation arose that threatens to overthrow the queen.
The new recipe is made with the much beloved Lotus Biscoff cookies (it’s a type of the Belgian speculoos cookie, caramelized and spiced cookie.) Biscoff cookies replace the regular biscuit cookies and Biscoff cookie butter replaces the chocolate ganache. OMG! No wander it’s becoming the new ruler!
8
servings20
minutesIsraeli Biscoff cookie cheesecake is a no-bake cheesecake with layers of Biscoff Lotus cookies and Biscoff cookie butter on top.
Israeli white cheese, or quark cheese, is available at many kosher markets. European quark cheese is available at some specialty supermarket.
Icelandic yogurt (such as Skyr) work really well for this recipe, and that’s what I usually use.
Lotus Biscoff cookies and cookie cream are available at most chain supermarkets as well as online (and unfortunately, Amazon is much more expensive than if you’re buying it in a store.)
Use the video at the bottom for detailed instructions.
INGREDIENTS
1½ cup heavy cream
2.8 oz. INSTANT vanilla pudding powder
½ cup milk
12 oz. Israeli white cheese, quark, or whole milk plain Icelandic yogurt (Skyr, see note above)
- For the cookies
½ cup milk
8.8 oz. package Lotus Biscoff cookies
- For the topping
¾ cup (6½ oz.) Biscoff cookie butter (the smooth, not crunchy one. See note above)
DIRECTIONS
- Put heavy cream in a bowl of a mixer fitted with the wire whisk. With mixer running on the lowest speed, slowly add vanilla pudding powder. Increase speed to high and whip to soft peaks. Stop the mixer, add milk and cheese or yogurt, then mix shortly on medium speed just to combine to a smooth mixture.
- Have a 9″ x 9″ pan ready. Put milk in a small bowl.
- See video at the bottom: Dip the cookies for a couple of seconds only, one or two at a time, and arrange in one layer at the bottom of the pan. Spread half the cheese mixture on top and arrange a second layer of milk-dipped cookies on top. Spread the rest of the cheese mixture. Cover and transfer for the fridge for a couple of hours.
- Melt Biscoff cookie butter in the microwave for 30 seconds until very runny. Mix until smooth. Gently pour over the cake and tilt the pan from side to side so the cookie butter can cover it evenly. Cover pan with aluminum foil and return to the fridge for 8 hours or overnight.
- The cake keeps covered in the fridge up to 4 days.
