Baked Shavuot Cheesecake
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Description
This Baked Shavuot Cheesecake recipe is a classic holiday dessert.Kosher, Dairy
Ingredients
For the crust:
- oil or butter for greasing the pan
- 8.8 oz (250g) graham crackers or tea biscuits
- 1 stick (110g) unsalted butter melted
For the cake:
- 1 large container 35.3 oz Fage Greek Yogurt 5% *read my notes
- 1 cup (200g) granulated sugar
- 4 large eggs
- 1 pack (3.4oz/90g) instant vanilla pudding like Jell-O
- 1 Teaspoon vanilla extract
- 1 Teaspoon finely grated lemon zest optional
The topping:
- 1 and 1/2 cups (360ml) sour cream
- 2 Tablespoons (20g) 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 50 minutes, or until the cake is slightly golden on the edges and the center is slightly wobbly.
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.
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