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Shavuot Cheesecake Recipe

Shavuot Cheesecake Recipe

creamy cheesecake that’s perfect for the holiday! This recipe, crafted by chef expert Sara, 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!

Ingredients

Scale

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)

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!

Notes

Nutritional Information (Per Serving)

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