Shavuot Cheesecake
A delightfully creamy and traditional baked cheesecake that is the absolute star of the Shavuot holiday table.
Ingredients
- •1 1/2 cups graham cracker crumbs (150g)
- •1/3 cup unsalted butter, melted (75g)
- •2 tablespoons granulated sugar
- •4 packages cream cheese, softened (8 oz each / 900g total)
- •1 cup granulated sugar (200g)
- •1 cup sour cream (240ml)
- •1 teaspoon pure vanilla extract
- •4 large eggs, room temperature
Instructions
- 1
Preheat your oven to 325°F (165°C) and lightly grease a 9-inch springform pan.
- 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until the mixture resembles wet sand.
- 3
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared springform pan, then bake for 10 minutes and let cool.
- 4
In a large bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer on medium speed until smooth and creamy.
- 5
Add the sour cream and vanilla extract, beating until just combined.
- 6
Add the eggs one at a time, beating on low speed just until incorporated—be careful not to overmix, as this introduces air bubbles that can cause cracks.
- 7
Wrap the outside of the cooled springform pan securely in heavy-duty aluminum foil to prevent leaks, and place it inside a large roasting pan.
- 8
Pour the cream cheese batter over the cooled crust and smooth the top with a spatula.
- 9
Pour boiling water into the roasting pan to come about 1 inch up the sides of the cheesecake pan, creating a water bath.
- 10
Bake for 50 to 60 minutes, or until the edges are set but the center still jiggles slightly when the pan is gently shaken.
- 11
Turn off the oven, crack the oven door open, and leave the cheesecake inside to cool gradually for 1 hour.
- 12
Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, before slicing and serving.
💡 Chef tips
- Ensure all your dairy ingredients, especially the cream cheese and eggs, are at room temperature to avoid lumps in the batter.
- Using a water bath and letting the cake cool slowly in the oven prevents the top from cracking.
- Store the cheesecake covered in the refrigerator for up to 5 days, or freeze it without toppings for up to 2 months.
✅ How it should turn out
The finished cheesecake should be perfectly smooth and pale on top with no cracks, smelling richly of vanilla and cream, and offering a velvety, melt-in-your-mouth texture.