Heavenly Cheesecake - Joy of Kosher

Heavenly Cheesecake

Author:
Publish date:
Heavenly_Cheesecake horizontal

This heavenly cheesecake doesn’t call for a complicated preparation, boasting a mild flavor and gentle texture that I love even a day or two after coming out of the oven. I like to refrigerate this cheesecake where it becomes stabilized and its flavor becomes intensified. Citrus fruits such as lemon, orange, and lime can be incorporated as desired. The original recipe created by Miki Shemo was measured in grams. Although it has been translated to ounces, for best results it is recommended that the ingredients be measured using a kitchen scale that measures in grams.

Tip: It is recommended to cool the cake after removing from the oven and cover in plastic wrap (in the baking dish), place in the refrigerator for 24 hours, and only just before serving add fresh fruit and powdered sugar—the resulting flavor and texture will leave you feeling extremely satisfied!

Variations:
1. Chocolate Crust: Make the crust with chocolate tea biscuits in the same amount as detailed below.
2. Fruits such as apricots or peaches split in half can be layered on the bottom. Pour filling and bake as detailed below.

Recipe courtesy of Chef Miki Shemo.

  • Duration
  • Cook Time
  • Prep Time
  • 8+ slicesServings

Ingredients

Crust

  • 1 (5.3-ounce) package biscuits, finely ground (150g)
  • 3.5 oz. unsalted butter (100g), melted

Cheese Filling

  • 2 (8-ounces packages) cream cheese (500g)
  • 1 cup milk
  • ½ cup sugar
  • 14 ounces sour cream (400g)
  • 1 (2.8-ounce) bag instant vanilla pudding (80g)
  • 2 large eggs
  • Zest from half a lemon or orange

Decoration

  • 1 pint fresh blueberries or frozen
  • Powdered sugar

Preparation

1. Preheat oven to 300°F (150°C).

2. Prepare the crust: mix biscuit crumbs with butter until homogenous. Flatten and tighten the mixture into a 9-inch buttered dish and freeze.

3. Prepare the filling: Mix cream cheese with milk, sugar, sour cream, instant pudding, eggs, and zest in a large bowl until homogenous. Pour mixture onto base.

4. Bake at 300°F (150°C) between 60 to 75 minutes until the cake is solid on the periphery but slightly soft in the middle.

5. Chill. Cover with plastic wrap and refrigerate overnight.

6. Can be kept in refrigerator for up to one week.

7. Fresh fruit can be arranged on top of the cake for decorative purposes.

8. Sprinkle with powdered sugar.

Recipe published in JOY of KOSHER with Jamie Geller magazine Shavuot 2016. Subscribe Now.

Shavuot 2016 cover s.jpg