This is a cake I first tasted as a Shabbat guest a couple of weeks ago, and refused to leave until I had the recipe :o)
I made it for us last week, and it was delicious! I know, I know; lately I've been notoriously bad at taking pictures of new recipes I tried, but trust me - it's one of the best cheesecakes I ever tasted, and even though it has three layers, it's quite simple to make.
Ideally, you'll need a round, 22-cm baking pan. The baking pan I used was a tad wider, which made my cake look slightly flattened, but that didn't make it taste any worse!
100 gr butter
1/2 cup sugar
1 egg yolk (save the white - you'll use it later)
1/1/4 cup flour + 1 tsp. baking powder
Mix well; lay out your pan with a baking sheet. Flatten the dough (should be crumb-like) onto bottom of baking pan with your hands, and bake for about 20 minutes, or until golden(I switched the temperature a few times, so you'll have to try and see what works for you). Take out of the oven.
3 eggs + the egg white you didn't use previously; beat slightly
1 cup sugar
500 gr (2 cups) soft cream cheese
2 tsp. vanilla sugar, or some vanilla essence
Mix and pour over the first layer. Bake for another 30 minutes, or until edges start turning golden. Take out of the oven.
2 cups of sour cream
2 tsps of instant coffee (or more if you like)
5 tsps sugar
Mix and pour carefully over the second layer. Bake for another 10-15 minutes (don't let it become browned!)
Take your cake out of the oven, and refrigerate while still hot. Serve chilled. It can be frozen; my husband even liked to eat it straight out of the freezer. Enjoy!