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Classic Shavuot Cheesecake with Graham Cracker Crust

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Dairy (Milchig)

Cheesecake is a classic Shavuot dessert, when dairy foods are traditional. This one has a graham cracker crust and a silky, rich filling of cream cheese, sugar, eggs, sour cream and vanilla, baked in a water bath.

The Keys to a Smooth Cheesecake

Let the cream cheese, eggs and sour cream sit at room temperature for about 2 hours so they blend without lumps. Beat until smooth but don’t overmix, which adds air and causes cracks. Bake in a water bath; the steam keeps the top from setting too fast while the center cooks gently. Cool slowly and chill overnight.

Kosher Notes

Cheesecake is dairy (milchig). Use cream cheese, sour cream, butter and graham crackers with a reliable hechsher.

Make-Ahead

Make it up to 3 days ahead. Run a knife around the edge before releasing the springform ring. Serve with fresh berries.

Classic Shavuot Cheesecake with Graham Cracker Crust
This classic Shavuot cheesecake delivers silky smooth texture and perfect tang, thanks to a foolproof water bath method and the right cream cheese technique.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Jewish
Calories: 485
Ingredients Method Notes

Ingredients
  

Crust
  • 1½ cups graham cracker crumbs about 12 crackers
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter melted
Filling
  • 2 pounds cream cheese room temperature
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1 cup sour cream room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt

What I use for this recipe

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Method
 

Prepare the Pan
  1. Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with heavy-duty aluminum foil, covering the bottom and sides completely. This prevents water from leaking into the pan during the water bath.
  2. Mix graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined. Press mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to pack it down evenly.
  3. Bake crust for 10 minutes. Remove from oven and set aside while making the filling.
Make the Filling
  1. Beat cream cheese in a large bowl with an electric mixer on medium speed until completely smooth and fluffy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
  2. Add sugar and beat until well combined, about 2 minutes. Add eggs one at a time, beating just until incorporated after each addition. Don't overbeat.
  3. Add sour cream, vanilla, and salt. Beat on low speed just until combined and smooth. The mixture should be creamy but not airy.
Bake the Cheesecake
  1. Pour filling over the baked crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan.
  2. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. This creates the water bath.
  3. Bake for 65-75 minutes, until the center is almost set but still slightly jiggly when you gently shake the pan. The edges should be set and lightly golden.
  4. Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature changes.
  5. Remove from water bath and cool completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Notes

For best results, let cream cheese, eggs, and sour cream come to room temperature for about 2 hours before mixing. This prevents lumps and creates a smoother texture. The cheesecake can be made up to 3 days ahead and stored covered in the refrigerator. To remove from the springform pan, run a thin knife around the edges first, then release the sides. Serve with fresh berries or fruit sauce if desired.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 485
% Daily Value*
Total Fat 35g 45%
Saturated Fat 21g 105%
Trans Fat 0g
Cholesterol 165mg 55%
Sodium 395mg 17%
Dietary Fiber 1g 4%
Total Sugars 28g
Protein 9g 18%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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