Get tasty recipes delivered to your inbox! Sign up now

Baked Israeli Shavuot Cheesecake

Posted on by Rachel
This post may contain affiliate links. Read our Privacy Policy.

This Baked Shavuot Cheesecake recipe is a classic Israeli dessert. Its creamy texture, rich flavor, and versatility make it a favorite for all occasions, in particular, during the Jewish holiday of Shavuot.

Baked Cheesecake slice on a white plate with strawberries
Jump to Recipe Pin Recipe

Cheesecake is my absolute guilty pleasure treat. I can literally eat an entire cake (don’t ask me how I know). If you’ve felt intimidated by making cheesecake, I promise you don’t need to be an expert baker. A creamy, gorgeous, and delicious cheesecake is totally doable with this recipe. Unlike many other cheesecakes, this one isn’t overly heavy. It’s lightly sweet and perfectly refreshing! 

I make this cake every year for the Jewish holiday of Shavuot.

Looking for more recipes for Shavuot? Try my No Bake Shavuot Cheesecake, Cheese Bourekas, and Sweet Potato Bread Pudding.

Shavuot in a Nutshell

Shavuot celebrates the harvest season in Israel and the anniversary of giving the Ten Commandments (the Torah) to the Israelites at Mount Sinai. The word Shavuot literally means in Hebrew weeks; it comes 49 days (7 weeks) after Passover ends. It is customary to eat dairy food on Shavuot for several reasons. So like all Jewish holidays, the big question is- “What do we eat!?”

FAQs

Can I use a different type of cookie for the crust besides graham crackers?

Yes, you can use other types of cookies such as digestive biscuits or vanilla wafers, to make the crust.

Can I make a cheesecake in advance?

Yes, cheesecake can be made in advance and stored in the refrigerator for up to 3-4 days. It can also be frozen for up to 2-3 months. To freeze, wrap the cheesecake tightly in plastic wrap and foil before storing it in the freezer.

How do I know when my cheesecake is done?

Gently shake the pan to see if the center of the cheesecake is still jiggly. The outer edges of the cheesecake will be set, but the center may still jiggle slightly. The cheesecake is done when the center is almost set but still slightly jiggly.

How to store a baked cheesecake?

Allow the cheesecake to cool completely at room temperature before storing. Cover the cheesecake with plastic wrap or aluminum foil, making sure to seal it tightly. Alternatively, you can place the cheesecake in an airtight container.
Refrigerate the cheesecake for up to 3-4 days.
If you need to store the cheesecake for longer, you can freeze it for up to 2 months. Wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer.
To thaw a frozen cheesecake, transfer it to the refrigerator and let it thaw overnight.

More Recipes You’ll Love

Israeli Krembo (Crembo) Cake

Traditional Challah Bread

Double Chocolate Babka

Baked Cheesecake slice on a white plate with strawberries

Baked Shavuot Cheesecake

Author Rachel
Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 4 hours
Yield 12
Print Pin Recipe

Description

This Baked Shavuot Cheesecake recipe is a classic holiday dessert.
Kosher, Dairy

Equipment

Ingredients

For the crust:

  • oil or butter for greasing the pan
  • 8.8 oz (250 grams) graham crackers or tea biscuits
  • 1 stick (110 grams) unsalted butter melted

For the cake:

  • 1 large container 35.3 oz Fage 5% *read my notes
  • 1 cup (200 grams) granulated sugar
  • 4 large eggs
  • 1 pack instant vanilla pudding like Jell-O
  • 1 teaspoon vanilla extract
  • 1 teaspoon finely grated lemon zest optional

The topping:

  • 1 ½ cups (360 ml) sour cream
  • 2 Tablespoons (20 grams) granulated sugar

Instructions

The crust:

  • Line a pan with parchment and lightly grease it.
  • Crush graham crackers (or biscuits) and melted butter in a food processor.
  • Pour the mixture into the prepared pan and press it firmly onto the bottom and about an inch up the sides of the pan. Use a flat-bottomed glass to help press the mixture firmly.
  • Place the crust in the freezer for 15 minutes.

The cake:

  • Preheat the oven to 320°F /160°C.
  • In a large bowl, mix Fage and sugar. Let it sit for five minutes until the sugar dissolves.
  • Add eggs, vanilla pudding, vanilla extract, and lemon zest, and mix with a spatula or a wooden spoon until combined.
  • Pour the batter over the crust and place it in the preheated oven.
  • Bake for 60-70 minutes, or until the cake is slightly golden on the edges and the center is slightly wobbly (don't worry, it will set once the cake is cooled).

The topping:

  • Mix sour cream and sugar and let it sit for five minutes until the sugar dissolves
  • Spread on the warm cake and let it cool completely.
  • Place in the refrigerator for a minimum of 4 hours before slicing.

Notes

What is Fage?
Fage is a popular brand of Greek yogurt. It is known for its thick and creamy texture, high protein content, and tangy flavor. Fage Greek yogurt is made using a traditional straining method that removes the whey, resulting in a thicker consistency compared to regular yogurt. It is often enjoyed on its own or used as a base for various recipes.* I find Fage to be closest in texture and flavor to the Israeli soft white cheese (Gvina Levana).
How to store a baked cheesecake?
Allow the cheesecake to cool completely at room temperature before storing. Cover the cheesecake with plastic wrap or aluminum foil, making sure to seal it tightly. Alternatively, you can place the cheesecake in an airtight container.
Refrigerate the cheesecake for up to 3-4 days.
If you need to store the cheesecake for longer, you can freeze it for up to 2 months. Wrap the cheesecake tightly in plastic wrap and aluminum foil before placing it in the freezer.
To thaw a frozen cheesecake, transfer it to the refrigerator and let it thaw overnight.
Tried this recipe? Tag@mamalivingabroad

Comments & Reviews

5 from 4 votes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  6. I live in the U.S. and have no idea what Fage is? Please let me know. I’d like to try this recipe.

    Reply