Shavuos Cheesecake Deluxe

May 9, 2009

4 min read


What's Shavuot without cheesecake?'s 4 best cheesecake recipes.

My Wife's K.I.S.S. Cheesecake

By Chef Hershel

When I went into the catering business I got my start by using all of my wife's best recipes. This cheesecake is one of them. It's not the biggest or the most colorful -- but it does taste the best.



250 grams biscuits
4 tablespoons butter (melted)
2 containers of 5% cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons flour


1 container sour cream
1 teaspoon vanilla
2 tablespoons sugar


Crush biscuits into crumbs using a food processor. Pour butter onto crumbs. Mix well. Press on bottom of pie pan. Combine 5% cheese, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 2 tablespoons flour. Pour over cookie crust. Bake for 20 minutes at 275 ° - 300 °F.

For topping: combine sour cream, vanilla and sugar. Pour over cheese cake. Bake 5 more minutes. Chill and serve. Wait for "This is great! Can I have the recipe?"

Cheesecake Squares
From the Kinnereth Cookbook

1 1/3 cups graham cracker crumbs 325mL
1/3 cup melted butter 75mL
1 pound creamed cottage cheese, bulk pack 500g
1 tablespoon milk 15mL
2 eggs 2
1 teaspoon vanilla 5mL
1/2 cup granulated sugar 125mL
1 cup sour cream 250mL
2 tablespoons granulated sugar 30mL
1 teaspoon vanilla 5mL

Preheat oven to 350 °F (180 °C). Mix crumbs and butter together and pack into 8" (20cm) square pan. Cream the cheese with the milk. Add eggs, vanilla and sugar. Whip until smooth. (Work quickly). Pour over base. Bake for 15 minutes. Cool. Preheat oven to 425 °F (220 °C). Mix sour cream, sugar and vanilla. Spread on top and bake for 5 minutes. Cut into squares with a wet knife.

Chocolate Marble Cheesecake
From the Kinnereth Cookbook


1 3/4 cups crushed graham wafer crumbs 425 mL
1/4 cup finely ground walnuts 60 mL
1/4 cup granulated sugar 60mL
1/2 cup melted butter 125mL

Combine ingredients and blend. Grease sides of 9" - 10" (22.5 - 25 cm) springform pan. Press crumbs on bottom and up sides of pan to top. Reserve about three tablespoons (45mL) of crumbs for topping.


2 pounds cream cheese 900g
2 teaspoons vanilla 10mL
1 1/2 cups granulated sugar 375mL
6 eggs
2 cups light cream (half and half) 500mL
2 squares unsweetened chocolate, melted and cooled

Preheat oven to 450 °F (230 °C). Beat cream cheese and vanilla together until fluffy. Gradually beat in sugar. Add eggs one at a time stirring until just blended. Stir in half and half. Gradually stir 3 cups (750 mL) of batter into cooled melted chocolate and blend. Pour plain batter into prepared pan. Gradually add chocolate mixture using zigzag motion. Batter will be very loose. Top with reserved crumbs. Bake 15 minutes to set batter. Reduce heat to 300 °F (150 °C) and bake 70 minutes longer. Remove from oven. Cool on rack one hour. Chill. Can be frozen. Serves 16.

Oreo Cheesecake
By Emuna Braverman

This is my favorite cheesecake recipe and the one I plan to make this Shavuot.

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
¼ cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve [non-dairy] whip
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1 lb. sour cream
¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip
1-1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees. Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch springform pan. Bake for 10 minutes and set aside. Beat cream cheese until creamy. Gradually add 1-1/4 cups sugar, beating well. Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3-1/2 cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies. Bake for 1 hour and 15 minutes. Combine sour cream, remaining ¼ cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan. Combine 1/3-cup pareve whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Stir in teaspoon vanilla and remove from heat. Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill. Serves 16 - 20. Very rich and very good.


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