• עוגת גבינה וקרם לימון. צילום עדי שילון
    עוגת גבינה וקרם לימון. צילום עדי שילון
  • דורון ואביב כץ אשר. תמונה באדיבות המשפחה
    דורון ואביב כץ אשר. תמונה באדיבות המשפחה
  • אביב ורז כץ אשר. צילום באדיבות המשפחה
    אביב ורז כץ אשר. צילום באדיבות המשפחה
Recipe

Doron, Raz and Aviv Katz’s Lemon Cream Cheesecake

Their favorite dish: Doron Katz is the queen of home baking, of all her cakes her daughters, Raz and Aviv, love this lemon cream cheesecake the most

Raz and Aviv like nonsense in the way that only children do. Four-year-old Raz, is the older sister, the kind of kid who doesn’t miss a thing. Beyond her extraordinary wisdom, she pays attention to every detail. People are always surprised by her memory, things like sharing what the kindergarten teacher wore two days ago. Raz’s world is one big stage. She performs whenever possible, preferably in front of the television and if possible, with the song “Unicorn” playing in the background. Aviv, her two and a half year old sister, is one of the best gifts Raz has ever received. Aviv holds the title of “naughtiest baby in the world”. She runs the fan club of one for chocolate, candy and big sisters.

Raz and Aviv’s mother, Doron Katz Asher, was born in Kibbutz Kfar Aza and visits the kibbutz often now that she lives with her daughters and her partner Yoni in Ganot Hadar. She is one of the coolest women you will ever meet. Doron works hard, but also knows how to stop, and take time for self care and pampering and, of course, delicious food. She knows when to take it easy and when to dig deep into things. Doron is the queen of baking at home – it is an inseparable part of her and she dreams of studying and developing in the field. Doron’s kitchen creations are always delicious: even a picture of her cheesecake, disguised as a lemon pie, makes you want to bite through the screen. Of all the delicacies that Doron bakes, Raz and Aviv love this lemon cream cheesecake best.

Doron, Raz and Aviv went to visit Doron’s mother in Kibbutz Kfar Aza. They didn’t come back. All three were kidnapped by Hamas on October 7th.

After 49 days in captivity, Doron and her daughters were returned.

Ingredients for Lemon Cream Cheesecake

For the crust:

  • 5.3 oz (150 grams) Petit-Beurre any butter biscuits of your choice
  • 5 tablespoons (70 grams) butter cold, cut into cubes

For the filling:

  • a scant cup (200 ml) sweet cream
  • 3.5 oz (100 grams) white chocolate
  • 8.8 oz (250 grams) cream cheese 30% fat
  • 8.8 oz (250 grams) 9% white cheese
  • grated lemon peel from one lemon
  • 1/2 cup (100 grams) Sugar
  • 2 eggs
  • 2 heaping tablespoons cornstarch
  • 1 pinch Salt

For the lemon cream:

  • 1 scant cup (200 grams) lemon juice
  • 1/4 cup (50 grams) water
  • 1 egg
  • 3 egg yolks
  • 2 tablespoons (20 grams) cornstarch
  • scant 1/2 cup (85 grams) Sugar
  • 8 tablespoons (120 grams) butter cold, cut into cubes

Instructions

Prepare the crust:

  • 1. Heat the oven to 340F (170C) degrees. Grind the petit-beurre in a food processor to a fine mixture then add the butter and pulse until well combined. Press the mixture into the cake pan and transfer to the refrigerator.

Prepare the filling:

  • 2. In a large bowl, melt the white chocolate with the cream using a bain-marie, double boiler, or in the microwave.

  • 3. Add the cheeses and the grated lemon rind and mix well, add the eggs and sugar and mix. Add the cornstarch and salt, mix until smooth.

  • 4. Pour into the pan with the petit-beurre base and transfer to the oven for ten minutes. Then lower the heat to 284F (140C) degrees and bake for another 30-45 minutes until the cake is set, but not browned.

Prepare the lemon cream:

  • 5. In a medium bowl, beat the egg with the egg yolks, sugar and cornstarch until smooth.

  • 6. Bring the lemon juice and water to a boil in a medium saucepan. Temper the eggs by pouring ladlefuls of the lemon juice mixture into the eggs while whisking constantly. Return the mixture to the pot. Continue to cook, whisk constantly, over medium heat until the cream thickens and then immediately remove from the heat. Mix for another minute and leave to cool for 5 minutes.

  • 7. Transfer to a blender and gradually add the cubes of cold butter while grinding, until a smooth cream is obtained. Pour the cream on the prepared cheesecake and put it in the refrigerator for four hours, preferably overnight. Remove from the mold and serve.

◆ ◆ ◆

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.

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