Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Yeast Cheese Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

1/2 Cup(s) Margarine
1 Cup(s) Sugar
1 1/2 Cup(s) Water
3 Eggs
1 Lemon, rind from
1 Kilogram(s) Flour
1 "Shimrit" yeast or
6 1/2% fat white cheese, I
guess you could use cream
6 Tablespoon(s) Corn starch
6 Vanilla Sugar
From: aring@shani.netDate: Fri, 26 Jul 96 21:48:13 PDT This recipe is a
lot of work, andtakes a lot of time, but don't stop reading is
really good!Drain the cheese in a towel hung over the sink for 3-4
hours. Take theremaining cheese ball and mix with the rest of the
ingredients andrefrigerate.Dough: Mix 1 T sugar with the water and
yeast and let foam. Addmargarine sugar and eggs. Add the rest and mix
well. It makes a stickydough.Roll out the entire dough into one very
large rectangle on a wellfloured surface. Smear with 1 1/2 cups of
margarine, folding like abusiness letter and then folding the outside
ends in thirds to themiddle. Refrigerate for several hours.Divide the
dough into 6 balls. Roll out into a 81/2 x 11 rectanle. Putcheese in
row down the center. Cut slits on the diagonal from the outeredge of
the dough to just before the cheese and cover into a "mockbraid" not
overlapping the two sides by a lot (barely overlap so thepiece you
receive to eat isn't too doughy!). Bake until golden brown.Boil 1 cup
of sugar with 1/2 cup of water and pour syrup over hotloaves. Freezes
well also!JEWISH-FOOD digest 283From the Jewish Food recipe list.
Downloaded from Glen's MM RecipeArchive,

Nutrition (calculated from recipe ingredients)
Calories: 645
Calories From Fat: 131
Total Fat: 14.8g
Cholesterol: 105.5mg
Sodium: 344.3mg
Potassium: 151.7mg
Carbohydrates: 110.1g
Fiber: 2.3g
Sugar: 42.2g
Protein: 17.3g

Scale this recipe to Servings [?]