Shavuot Cheesecake Recipe

 Celebrate Shavuot with this indulgent, creamy cheesecake that’s perfect for the holiday! This recipe, crafted by chef Robert thomas combines a spiced graham cracker crust with a velvety smooth filling that’s sure to impress your family and friends. Whether you’re observing the tradition of enjoying dairy on Shavuot or simply craving a decadent dessert, this cheesecake is a must-try. Plus, it’s surprisingly easy to make!

Why This Shavuot Cheesecake Stands Out

This cheesecake is rich, creamy, and perfectly balanced with a hint of cinnamon and nutmeg in the crust. The addition of sour cream, half-and-half, and sweetened condensed milk gives the filling an extra layer of richness and a melt-in-your-mouth texture. Baked in a water bath to ensure even cooking, this dessert is as beautiful as it is delicious.

Ingredients 

For the Crust:

• 10 graham crackers
• ½ cup walnut pieces
• ¼ cup confectioners’ sugar
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 pinch salt
• 2 tablespoons unsalted butter, melted

For the Filling:

• 2 pounds cream cheese (at room temperature)
• 4 eggs (at room temperature)
• 1 ½ cups white sugar
• ¾ cup sour cream
• ½ cup half-and-half
• ¼ cup sweetened condensed milk
• ¼ cup all-purpose flour
• 2 teaspoons vanilla extract

For the Water Bath:

• 1 quart boiling water (or as needed)

Step-by-Step Instructions

1. Prepare the Crust

1. Preheat your oven to 325°F (165°C).
2. Line a 9-inch springform pan with parchment paper and lightly grease the sides.
3. In a food processor, pulse the graham crackers, walnuts, confectioners’ sugar, cinnamon, nutmeg, and salt until finely ground.
4. Add the melted butter and process until the mixture resembles wet sand.
5. Press the mixture firmly into the bottom of the prepared pan, creating an even layer.

2. Make the Filling

1. In the same food processor (no need to clean it!), blend the cream cheese, eggs, sugar, sour cream, half-and-half, sweetened condensed milk, flour, and vanilla extract until smooth and creamy.
2. Pour the filling over the crust and smooth the top with a spatula. Gently tap the pan on the counter to release any large air bubbles.

3. Bake the Cheesecake

1. Place the springform pan in a larger baking dish. Carefully pour boiling water into the larger dish until it reaches about halfway up the sides of the springform pan. This water bath ensures even baking and prevents cracks.
2. Bake for 1 hour, then turn off the oven and let the cheesecake rest inside for an additional 1-2 hours. This gradual cooling process helps prevent sinking or cracking.

4. Chill and Serve

1. Once the cheesecake has cooled to room temperature, transfer it to the refrigerator and chill overnight. This step is crucial for achieving the perfect texture.
2. When ready to serve, carefully remove the cheesecake from the pan, slice, and enjoy!

Tips for the Perfect Cheesecake

• Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for a smooth, lump-free filling.
• Avoid Overmixing: Blend the filling just until combined to prevent incorporating too much air, which can cause cracks.
• Water Bath Hack: Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in.

Nutritional Information (Per Serving)

• Calories: 655
• Prep Time: 40 minutes
• Cook Time: 1 hour
• Total Time: 11 hours 40 minutes (including chilling)

 

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Essential Equipment for Shavuot Cheesecake