Cheesecake

• Put water on to boil in a small pot. Put a large pot over the first pot and in it melt one chocolate bar -- dark, milk or 70%). (I expect a double boiler would be fine, but I don't have one.)
• Add a small container (about a cup) of gvina lvana (white cheese -- similar to fromage blanc). Stir until color is uniform.
• Spoon into turkish-coffee cups.
• Chill.
• Possible additions are chopped mint (http://jerusalemblog.blogspot.com/2006/07/mint.html ) or crushed ripe figs (http://jerusalemblog.blogspot.com/2006/07/lychees-figs-peaches.html).
• For cheesecake, spread on a crushed-cookie crust or a thin round of sponge cake from a bakery before chilling.
• In the US, "Fromage Blanc" and "Quark" from Vermont Butter & Cheese Company are possible, but expensive, substitutes for gvina lvana. They are usually almost as fresh as white cheese is in Israel.
• This tastes and feels a lot richer than it is. A turkish-coffee or espresso cup holds a satisfying serving.

Copyright 2006 Jane S. Fox