My most favorite Coffee Cheesecake

This is my husband's famous coffee cheesecake. He got the recipe from his mom, who got it from a friend of hers from who ran a hotel in Ashkelon (or so the story goes...) ** In Israel: Use the Napolean cream cheese for this recipe, not philadelphia.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 20


  • 750 g cream cheese
  • 4 eggs
  • 1 tsp vanilla
  • 1.5 cups sugar
  • 400 g sour cream
  • Crushed cookies (petite beurre/digestive/choc. chip)
  • melted butter
  • 2 tsp coffee granules


  • Crush the cookies/biscuits (you can do this by placing the cookies in a ziplock bag and wacking the bag with a rolling pin. Or placing the cookies in a food processor.)
  • Mix crushed cookies with melted butter. Flatten as a base in the tin/dish you will be baking the cheesecake in.
  • Mix cream cheese, vanilla, eggs, sugar, and 300g (10.5oz) of sour cream. Pour carefully over the cookie base.
  • Bake for 25 minutes at 180 C /350 F degrees until firm around edges. Allow to completely cool.
  • Mix remaining sour cream with 2 tsp coffee granules and 1 tbsp sugar.
  • Spread the coffee mixture very gently on top of the baked cheese cake and bake for 5 minutes at 180 C /350 F degrees.;
  • Cool completely and then cover with plastic wrap and store in fridge until ready to serve.

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