Omer Wenkert’s favourite Cloud cheesecake

Hostage Omer loves this recipe from Tel Aviv’s Sheine restaurant


Photo: Asaf Karela

Omer dreams of opening his own restaurant. He takes care of his employees and volunteers with teenagers. He is a friend everyone can count on. People instantly fall in love with him.

Serves: 5


110g (4 oz) butter

125g (5 oz) 38% fat whipping cream

500g (18 oz) mascarpone cheese

175g (6 oz) 22% fat cream cheese

50g (2 oz) flour or cornflour

1 tbsp vanilla extract

250g (1 ¼ cups) sugar

4 large eggs, separated

Icing (powdered) sugar and crème fraîche for serving


  • Preheat an oven to 100°C (215°F). Place a mixing bowl filled with water in the bottom of the oven.
  • Oil a baking dish with butter (optional – try using small ramekins for individual servings).
  • In a pot heat over a very low flame the cheeses, 110g (4 oz) of sugar, vanilla extract, flour, whipping cream, and egg yolks, mixing constantly. Remove the mixture from the flame and let cool completely.
  • In a mixing bowl, whip the egg whites. When peaks start forming, slowly add the remaining sugar until firm peaks are formed.
  • Gently fold the whipped egg whites to the mixture mixing well until fully integrated.
  • Place the baking dish or ramekins in the oven and bake for 20-30 minutes until the cake is firm around the edges but the center is still runny.
  • Turn the oven off and leave the cake in the oven for 15 minutes until partially cooled.
  • Serve with a sprinkle of powdered sugar and a dollop crème fraîche.

Recipe adapted from Shavuot of Longing: Their Recipes On Our Table, Edited by Orly Peli-Bronshtein (Click this link to read more about the book and to buy your own copy) 

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