Recipe: 6 Mini Israeli cheesecakes

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2.5 oz petit beurre  biscuits (1/3 of the pack)
1 tbsp butter
1 tsp honey
1 tsp flour

8.7 oz (250 gr) Israeli white cheese (OR 4 oz riccota + 4 oz of sour cream)
3 tbsp sugar
2 eggs
1/2 vanilla extract
1/2 tsp lemon zest
2 tsp lemon juice

3/4 cup sour cream
3 tbsp sugar
1/2 tsp vanilla


  1. Preheat the oven to 400°F with rack in the middle.
  2. Bottom:
    Pulverize the biscuits (using a blender/food processor).
    Add the butter, honey and flour and mix well.
    Press into the bottom of 6  ramekins (4oz)
  3. Middle:
    Mix all ingredients well.
    Divide between  6 ramekins
    Bake in oven for 22 minutes
    Let the cakes cool completely
  4. Top:
    Reheat the oven to 400°F
    Mix all ingredients well.
    Pour on 6 cakes.
    Bake for 8 minutes.