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Classic Shavuot Cheesecake with Graham Cracker Crust - Jewish recipe
Every year when Shavuot comes around, I start craving the perfect cheesecake. There's something about this holiday that just calls for dairy, and honestly, what's better than a rich, creamy cheesecake to celebrate? I've been making this recipe for about ten years now, tweaking it here and there until I got it just right. The key to getting that silky smooth texture isn't just the cream cheese temperature, though that matters a lot. You need to beat the ingredients properly without overworking them, and the water bath is absolutely essential. I know some people skip it, but you'll get cracks every time if you do. The steam keeps the top from setting too quickly while the center finishes cooking. What I love about this particular version is how it balances sweetness with that classic tangy cream cheese flavor. I use a combination of cream cheese and sour cream, which gives you the best of both worlds. The vanilla extract needs to be real vanilla, not imitation. And here's a tip I learned from my aunt: room temperature ingredients mix together so much better than cold ones. Take everything out of the fridge about two hours before you start baking. This cheesecake is perfect for Shavuot dinner, but it's also great for any time you want to impress guests without too much fuss. I like to serve it with fresh berries on top, maybe some strawberry sauce on the side. The beauty of cheesecake is that it actually tastes better the next day, so you can make it ahead of time and not worry about last-minute dessert prep.
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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

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.