Israeli cheesecake is light, tangy and airy. It requires no baking and only 10 minutes of work. It's easy and extremely creamy as a cheesecake must be! The perfect dessert for summer!
If using 10% yogurt, ricotta cheese or quark cheese, drain them in a colander covered with cheesecloth for a few hours, or even overnight.Process biscuits and almonds in a food processor until they are finely ground.
Mix in melted butter, and stir until well combined and lumps are formed (I found that stirring with clean hands worked best, and it helps to gauge the texture).
Line a springform pan with parchment paper for ease of removal (you can use anything 9"/23cm and over; 8" will produce a very tall cake) . Cover the bottom with ⅔ of the crumb batter, making a crust.
Using a hand-held blender or a standing blender, whip whipping cream, sugar and vanilla pudding until a stable cream is formed. Add sour cream, drained yogurt and citrus zest, and continue blending until stable.