The Best Cheesecake

My great aunt makes the most delicious cheesecake - and it just so happens to be gluten free.

This cake is straight up delicious, kosher for Passover, kosher for me, and gets even better with time.

I try to avoid eating too many sweets, but I can never say no to this one, so I had to share it with you.

Cheesecake with the topping

Ingredients:

Cake:

5 eggs, separated

1 cup sugar

3 tbsp (40 gr) instant vanilla pudding mix

3 tbsp cornstarch

Zest from 1 lemon

1/2 kg Greek Yogurt (or "White Cheese" in Hebrew)

1 cup (250 gr) sour cream

Topping:

1 cup (250 ml) heavy whipping cream

1/2 cup milk

40 gr instant vanilla pudding

Instructions:

Cake:

1. Heat oven to 200*C

2. Whip the egg whites, while slowly adding in 1/2 cups sugar. Beat until peaks form.

3. Separately, beat 5 egg yolks with 1/2 cup sugar, and then add in the rest of the ingredients and keep whisking.

4. Combine the whipped egg whites with the rest of the ingredients - folding them in.

5. Pour into a cake pan of 26 cm (9 inch) and bake at 200C for 10 minutes. Then reduce the temperature to 120C and bake for an additional 50 minutes.

6. Turn off the oven and let the cake cool inside.

Topping:

1. Whip the heavy whipping cream along with the instant pudding and milk.

2. Cover the cheesecake once it has cooled completely.

Cool cake in fridge for at least 5 hours - best if overnight.

It tastes best after 2 days in the fridge

Cheesecake - straight from the oven - before the topping