• Lior Rudaif. Photo courtesy of the family
    Lior Rudaif. Photo courtesy of the family
  • Basque cheesecake. Photo: Adi Shilon.
    Basque cheesecake. Photo: Adi Shilon.

Basque Cheesecake with dolce de leche for Lior Rudaif

Their favorite dish: Lior Rudaif cannot resist a delicious cheesecake. Adi Shilon made a Basque cheesecake in his honor

Lior is a professional when it comes to helping others dreams come true. He celebrated his 7th birthday on a ship traveling from Argentina to Israel. From his arrival in Israel until today, at 61 years old, his light has shined in Nir Yitzhak. Together with his beloved wife Yaffa, he started their wonderful family of four children – Noam, Nadav, Bar and Ben. Lior likes it best when his grandchildren, Tomer and Dagan, call him “Grandpa Liorchik”. They say he is their private dream come true. Lior is this man who always volunteers, always wants to help. If there is a problem, you can be calm knowing that Lior will find the solution. He likes to spend his Saturdays riding his motorcycle or bicycle, with Shlomo Artzi’s voice accompanying him, like a soundtrack to his life. Grandpa Liorchik is an Argentinian at heart, who will celebrate at any time of the day over a good steak and a cold beer. But if there is one thing in the world that he cannot resist, it is cheesecake.

Lior Rudaif, the perpetual volunteer, went out to help defend Kibbutz Nir Yitzhak on the morning of October 7th and has not been heard from since.

Ingredients for Basque Cheesecake

For the cake:

  • 1.6 pounds (750 grams) cream cheese
  • 1½ cups (350 grams) whipping cream
  • 1/3 cup (35 grams) flour
  • 1 cup (210 grams) Sugar
  • 5 eggs
  • 1/2 teaspoon vanilla extract good quality (or cardamom)

For the dolce de leche:

  • 1 can condensed milk sweetened
  • water


Prepare the cheesecake:

  • 1. Preheat the oven to 425F (220C) degrees on turbo/fan/convection.

  • 2. In a large bowl, mix the cream cheese until smooth. Add the sugar and mix until combined.

  • 3. In a small bowl, mix a quarter of the sweet cream with the flour until you get a uniform paste, add the rest of the cream and vanilla and mix well. Gradually pour, gently mixing with a spoon, the cream mixture into the large bowl with the cheese. When everything is uniform, add the eggs and mix just until combined.

  • 4. Crumple a piece of parchment paper and line your cake pan. Pour the mixture into it and tap the pan on the counter until there are no bubbles. A stubborn bubble can be solved with a toothpick.

  • 5. Bake for about 35 minutes until almost burnt but the center of the cake still jiggles quite a bit. Chill at room temperature for two hours and overnight in the fridge. Serve as is or with homemade dolce de leche and fruit.

Prepare the dolce de leche:

  • 6. Place the can of sweetened milk in a small pot, fill with water to completely cover the pot and bring to a boil. Lower the heat to medium and cook for about 4 hours. Turn two or three times during cooking, and make sure there is always water to cover, adding more as it evaporates. Chill and you have a can of dolce de leche.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.