Classic Shavuot Cheesecake
A rich, velvety, and timeless baked cheesecake that serves as the perfect centerpiece for your Shavuot celebration.
Ingredients
- •1 1/2 cups graham cracker crumbs (about 10 full sheets)
- •6 tablespoons unsalted butter, melted
- •1/4 cup granulated sugar
- •32 ounces cream cheese, softened to room temperature
- •1 1/4 cups granulated sugar
- •1 cup sour cream, room temperature
- •1 teaspoon vanilla extract
- •4 large eggs, room temperature
Instructions
- 1
Preheat your oven to 325°F (165°C) and grease a 9-inch springform pan.
- 2
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup sugar until the mixture resembles wet sand.
- 3
Press the crumb mixture firmly into the bottom and slightly up the sides of the prepared pan, then bake for 10 minutes and set aside to cool.
- 4
In a large bowl, beat the softened cream cheese and 1 1/4 cups sugar until smooth and creamy, ensuring no lumps remain.
- 5
Mix in the sour cream and vanilla extract until fully incorporated.
- 6
Add the eggs one at a time, beating on low speed just until combined; do not overmix at this stage to prevent cracks.
- 7
Pour the batter over the cooled crust and smooth the top with a spatula.
- 8
Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle.
- 9
Turn off the oven and leave the door slightly ajar for one hour to allow the cake to cool gradually, preventing cracks.
- 10
Remove from the oven, run a thin knife around the edge to loosen, and refrigerate for at least 6 hours or overnight before serving.
💡 Chef tips
- Ensure all dairy ingredients are at room temperature to achieve a perfectly smooth, lump-free batter.
- For a professional finish, place a pan of hot water on the rack below the cheesecake while baking to create a gentle, humid environment.
- Store the cheesecake in the refrigerator for up to 5 days, or wrap tightly and freeze for up to one month.
✅ How it should turn out
The finished cheesecake should be pale golden on top, incredibly smooth and dense in texture, with a rich, tangy flavor and a buttery, crisp crust.