Cheesecake, Creamy - dairy

Posted by : Ruth Heiges

This is my favorite cheesecake recipe for Shavuot, published in the
Jerusalem Post by Faye Levy several years ago.

Creamy Cheesecake 
~~~~~~~~~~~~~~~~~~~~~~~~~
Nutty crumb crust:
150 gr (5 oz.) simple cookies (to obtain 1-1/4 cups crumbs)
1/4 cup walnut or pecan halves
3 Tbsp sugar
6 Tbsp (a little less than 1/2 cup) unsalted butter melted.

Cheese filling:
450 gr (16 oz.) cream cheese, cut into pieces and softened
1/2 cup sour cream
3/4 cup sugar
3 large eggs
grated rind of 1 large lemon
1 tsp vanilla extract

Sour-cream topping:
1-1/2 cups sour cream
3 Tbsp sugar
1 tsp vanilla extract

Crust: Preheat oven to 160 C (350 F). Process cookies in a food processor to
fine crumbs, or put them in a bag and crush them with a rolling pin. Measure
1-1/4 cups. Chop nuts. Mix crumbs with nuts and sugar. Add melted butter and
mix well. Lightly butter a 23-cm (9 in.) springform pan. Press nut mixture in
an even layer on bottom and about 2-1/2 cm (1 in.) up sides of pan. Bake 10
minutes. Remove and let cool completely. Leave oven at 160 C/350 F.

Filling: Beat cream cheese with sour cream at low speed until very smooth.
Gradually beat in sugar. Beat in eggs, one by one. Beat in lemon rind. If
using a vanilla bean, scrape its seeds with point of a knife into cheese
mixture; or stir in vanilla extract. Carefully pour filling into cooled crust
and bake about 45 minutes or until firm in
center. Remove from oven and cool for 15 minutes. Raise oven temperature to
200 C (390 F).

Topping: Mix together sour cream, sugar and vanilla. Carefully spread topping
on cake in an even layer, without letting it drop over crust. Return cake to
oven and bake 7 minutes. Remove from oven and cool to room temperature.
Refrigerate at least 2 hours before serving. (Cake can be kept 3 days in
refrigerator.) Remove sides of springform pan just before serving.

Serves: 8-10

General tip: For cutting cheesecakes (including the salmon cheese "cake" I
posted), if you do not have a cutting wire, use dental floss. Grip a length of
floss with both hands; cut down through the cake; then draw the floss out one
side at the bottom (as opposed to pulling it back up through the cake). This
gives each slice a sharp, straight edge.

If you don't want the sour-cream topping, it's advisable to place a pan of
water in the oven, to prevent the cake from cracking. (This is not an issue
when finishing with the sour cream, as it covers any cracks.)

Ruth

Return to RFCJ Archive Page