I really like unbaked cheesecake. It is impossible to mess up and I just really like dairy. When you eat a baked cheesecake (I like those too!) its just not as creamy and dairy-y as an unbaked one. This Israeli Cheesecake recipe is adapted from one of my favorite cookbooks The Book of New Israeli Food by Janna Gur. It is only a few ingredients and is perfect for Shavuot (and yes, I know Shavuot is not anytime soon but my husband asked for it).
Generally, I use petit-buerre (french butter) cookies but here I used animal crackers because we were at Costco and my 5 year old said, and I quote “please they have those cookies at my school I love them Mommy please I will eat them all I promise, please Mommy, please.” So I had a surplus of them because she lost interest in them after a few days. But any plain cookie will work – Maria cookies (for the Hispanic or Miami readers), animal crackers, petit-buerres, gingersnaps, etc..
Anyway, crush up about 7 oz of cookies. I used a pestle for weight but I have also put them in a Ziploc bag and smashed them with a food mallet, rolling pin, or put them in a food processor. It really depends on what equipment you have and what aggression you need to get out.
Add 4 oz of melted butter and 2 tb of sugar and stir.
Put 2/3 of the cookie mixture on the bottom of your pan and freeze for 15 min so when you add the cheese mixture it stays put.
Put 7 oz of butter, 1 cup of sugar, 1 egg, and 1 egg yolk in the mixer and mix until light and fluffy
add 9 oz of cream cheese and 7 oz of greek yogurt
Spread over the cookie mixture
then add the last 1/3 of the cookie topping and refrigerate several hours
after a few hours it should cut easily