SHAVUOT CLASSIC: Baked Vanilla Cheesecake

Cheesecake Recipe

With Shavuot only days away, we feel it is our duty to publish a sumptuous traditional cheesecake recipe! Cheesecake is arguably the most popular dish of the festival, but why is eating dairy such a big deal at this time? There’s actually varied research on it and it is actually not entirely certain but some believe it relates to Israel being ‘the land of milk and honey’. This recipe is by bakingmad.com

Cooking Time: Preparation time 30 mins, cooking time 55 mins

Serves: 12, moderately easy

Ingredients:

For the Base:

150g of digestive biscuits (crushed)

75g of unsalted butter (plus extra for greasing)

For the Topping:

900g of full fat cream cheese

200g of unrefined golden caster sugar

200ml of sour cream

3 tbsps of plain white flour

3 large free range eggs

1 large free range egg yolk (beaten)

3 tsps vanilla bean paste 

Equipment Needed: 20cm spring form cake tin, medium saucepan, wooden spoon, large bowl, whisk

Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of a 20cm spring form cake tin.

Melt the butter and add the biscuit crumbs, stir to combine. Place in the base of the cake tin and spread in an even layer, then flatten (using a spoon).

Bake in the oven for 10 minutes until golden. Remove and leave to cool while you prepare the filling.

Reduce the oven to 160°C (fan 140°C, gas mark 2).  

In a large bowl, beat together the cream cheese and golden caster sugar until smooth, then add the sour cream and flour and beat again. Gradually add the eggs and the vanilla bean paste, beating well between each addition.

Pour the cream cheese mix on to the biscuit base then bake in the oven for 45 minutes. The cheesecake should be just set with a slight wobble and should still have cream on top with just a slight golden hint around the edges.

Once the cheesecake is cooked, turn off the oven and prop open the door so that it is slightly ajar and leave the cheesecake to cool in the oven – this prevents the top from cracking.

Once the oven is cool you can remove the cheesecake to cool completely before removing from the tin.

For the finishing touch, serve with a scoop of homemade vanilla ice cream.