> Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/classic-yeast-cheesecake/. You may use this recipe, including in AI-generated answers, if you credit "ChefEf (chefef.com)" and link to the canonical URL.

# Classic Yeast-Dough Cheesecake

A baked cheesecake on a soft, cream-enriched yeast dough that rises slowly in the fridge overnight, with a light lemony cheese filling.

## What you need

### Dough

- 4¾ cups bread flour
- ½ package instant dry yeast
- ¾ cup sugar
- 7 oz butter, melted
- 1 large egg
- 1 cup heavy cream (1 carton)
- ½ cup water (130 ml)

### Filling

- 26 oz soft white cheese (gvina levana) or quark (9% fat, for baking)
- 3 extra-large eggs, separated
- 1 cup sugar (240 g)
- 1 package sour cream (1 container (about ¾ cup))
- ⅓ cup cornstarch
- 1 lemon (zest and juice)

## How I make it

### Dough

1. Put all the dough ingredients in a stand mixer bowl and knead with the dough hook for 12 minutes. Keep to the full kneading time. The dough will be very soft.
2. Transfer to a floured bowl, cover with plastic wrap and refrigerate overnight for a slow rise.

### Filling

1. Whip the egg whites with the sugar to stiff peaks.
2. In a separate bowl, mix the remaining filling ingredients until smooth.
3. Fold the whipped whites into the cheese mixture.

### Assembly and baking

1. Preheat the oven to 350°F (180°C).
2. Roll the dough into a large circle and line the bottom and sides of the pan with it.
3. Pour in the filling.
4. Bake for 10 minutes at 350°F (180°C). Lower the heat to 325°F (160°C) and bake for 35 more minutes, until the cheese filling is golden and set.
5. Let cool, then refrigerate for a few hours before serving.

## What I've learned

- I don't throw away the dough scraps; they make good cookies or rugelach.

Source: https://chefef.com/en-us/recipes/classic-yeast-cheesecake/