Classic Shavuot Baked Cheesecake
A rich, velvety baked dairy cheesecake with a classic graham cracker crust, traditionally served to celebrate the holiday of Shavuot.
Ingredients
- •1.5 cups graham cracker crumbs (180g)
- •6 tbsp unsalted butter, melted (85g)
- •1.25 cups granulated sugar, divided (250g)
- •24 oz full-fat cream cheese, room temperature (680g)
- •1 cup sour cream, room temperature (240g)
- •1 tsp pure vanilla extract
- •1 tbsp fresh lemon juice
- •2 tbsp all-purpose flour (15g)
- •3 large eggs, room temperature
Instructions
- 1
Preheat your oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- 2
In a medium bowl, combine the graham cracker crumbs, 1/4 cup (50g) of sugar, and melted butter until evenly moistened.
- 3
Press the crumb mixture firmly into the bottom of the prepared springform pan and bake for 10 minutes, then set aside to cool.
- 4
In a large mixing bowl, beat the softened cream cheese and remaining 1 cup (200g) of sugar on medium speed until smooth and completely free of lumps.
- 5
Add the sour cream, vanilla extract, lemon juice, and flour, beating on low speed until just smooth.
- 6
Add the eggs one at a time, mixing on low speed after each addition just until combined—do not overmix.
- 7
Pour the cream cheese batter over the cooled crust and smooth the top with a spatula.
- 8
Bake for 50 to 55 minutes until the edges are set and slightly puffed, but the center still has a slight jiggle.
- 9
Turn off the oven, crack the door open slightly, and let the cheesecake rest inside for 1 hour to cool gradually.
- 10
Remove from the oven and chill in the refrigerator for at least 6 hours, preferably overnight, before releasing from the pan and slicing.
💡 Chef tips
- Ensure cream cheese, sour cream, and eggs are at room temperature to achieve a perfectly smooth batter without lumps.
- To prevent cracking, avoid whipping too much air into the batter once the eggs are added, and cool the cake gradually in the turned-off oven.
- This cake tastes even better made a day ahead, allowing the flavors to deepen and the texture to set fully.
✅ How it should turn out
The finished cheesecake has a golden buttery crust holding a dense, silky interior that smells of sweet vanilla and lemon, delivering a luxurious, creamy taste.