Shavuot Cheesecake Recipes
Maine Lemon Blueberry Cheesecake from @Shachar21970 Shachar G. from Whiting, ME
3 tablespoons unsalted butter, melted
20 Nilla wafer cookies crushed
1 1/2 pounds cream cheese
2 cups organic cane sugar
2 teaspoons lemon zest
1/4 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/2 teaspoon salt
6 large eggs
1/2 cup fresh lemon juice
1 cup fresh blueberries
Preparing the crust
Preheat oven to 250 degrees F. Place a 9-by-1 1/2-inch cake pan partially filled with 4 cups of hot water on the bottom rack of the oven (the bottom rack should be at least 3 inches below the center rack). Coat the inside of a 9-by-3-inch spring form pan with 1 tablespoon melted butter. Set aside. In a food processor fitted with a metal blade, chop the cookies in two batches. Pulse each batch until all the cookies are in crumbs (the total should yield 2 cups crumbs). Transfer the crumbs to a 2-quart bowl. Combine the cookie crumbs with 2 tablespoons melted butter. Mix by hand until the crumbs bind together. Press the crumbs around the buttered sides of the spring form pan, then onto the buttered bottom of the pan. Place the pan in the freezer until needed.
Make the Lemon Blueberry Cheesecake:
Place cream cheese, sugar and lemon zest in the bowl of an electric mixer fitted with a paddle. Beat on low until smooth, about 3 minutes. Scrape down the sides of the bowl. Add flour, cornstarch, vanilla, and salt. Beat on medium for 2 minutes. Scrape down sides of bowl. Add 2 eggs and beat on low speed for 2 minutes. Scrape down the sides of the bowl. Add the remaining 4 eggs and beat on medium for 2 minutes. Once again, scrape down the sides of the bowl (all this mixing and scraping creates a beautifully smooth cheesecake), Add lemon juice and mix on low for 1 minute. Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it is smooth and thoroughly combined. Pour the cheesecake batter into the prepared spring form pan, spreading evenly. Place the spring form pan onto a baking sheet with sides (the pan will remain on the baking sheet throughout the baking and cooling). Sprinkle 1 cup blueberries over the top of the batter. The weight of the blueberries should cause them to sink to various depths in the batter (if the berries do not sink, distribute them with a little more force – somewhere between a sprinkle and a pitch). Place the baking sheet with the spring form pan on the center rack of the preheated oven and bake for 1 hour. Lower the oven temperature to 225 degrees F. and bake for 1 hour. Reduce the oven temperature to 200 degrees F. and bake the cheesecake until the internal temperature of the cheesecake filling reaches 175 degrees F., about 1 1/2 hours. (The timing depends on how frequently you peek at the cheesecake. If you open the oven door more often than necessary, it may take an additional 30 minutes or more for the filling to reach the desired temperature.) Remove the cheesecake from the oven and cool on the baking sheet at room temperature for 1 hour. Refrigerate the cheesecake for 12 hours (do not remove the cake from the pan) before proceeding.
Marble Pumpkin Cheesecake from Lucy K.
1 ½ cups graham crackers, crushed finely (approximately 9-10)
2 tbsp unsweetened applesauce
1 tsp ground ginger
2 tbsp melted butter
2 8 oz. containers reduced fat cream cheese, softened
3/4 cup raw sugar plus 2 teaspoons
2 1/2 tsp vanilla extract
1 1/4 tsp ground cinnamon
1 1/8 tsp nutmeg
1 can of 15 oz. pumpkin (do not substitute pumpkin pie filling!)
1/4 tsp apple cider vinegar
Preheat oven to 350 degrees. In a medium bowl, mix together the crushed graham crackers, butter, applesauce, and ground ginger. Press into the bottom, and about 1 inch up the sides of a 9-inch springform pan. Bake crust 10 minutes in the preheated oven. Set aside to cool.
In a medium bowl, mix together the cream cheese, Â½ cup raw sugar, and vanilla until smooth. Mix eggs in one at a time, blending well after each. Set aside 1 cup of the mixture. Blend Â¼ cup raw sugar, pumpkin, cinnamon, apple cider vinegar and nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust, and drop the plain batter by spoonfuls onto the top. Swirl with a knife to create a marbled effect.
Bake 1 hour in the preheated oven, or until filling is set. Run a knife around the edge of the pan. Allow the cake to cool before removing pan rim. Chill for at least 4 hours before serving.
Classic Cheesecake submitted by Jane M. of Challah Connection.
The recipe comes from The Wonderful World of Freezer Cooking by Helen Quat.
1 ¼ cup graham cracker crumbs
4 tablespoons ground almonds or walnuts
2 tablespoons sugar
1 teaspoon ground lemon peel
½ cup melted butter
1 ½ pounds soft cream cheese
1 cup sugar
1 teaspoon vanilla
3 teaspoons lemon juice
1 teaspoon lemon rind
1. Preheat oven to 350 degrees
2. Combine the crust ingredients (graham cracker crumbs, nuts, sugar and lemon peel) while stirring in butter till thoroughly blended.
3. Press mixture firmly against bottom of 9â€ spring form. Bake in 350 degree oven for 10 minutes.
4. In a large bowl or mixer, beat cheese until creamy. At medium speed, add sugar gradually, then vanilla, lemon juice and rind. Blend well. Add eggs, 1 at a time, and beat at medium speed for 10 minutes, until fluffy. Pour into pan on top of crust.
5. Bake at 250 degrees for 35 minutes. When 35 minutes is up, turn off the oven and leave the oven door ajar.
1 pint sour cream
½ cup sugar
½ teaspoon vanilla
1. Combine sour cream, sugar and vanilla and whip for 10 minutes until foamy. Spoon over top of cake. Bake in 250 degree oven for 10 minutes. Sprinkle with cinnamon. Cool*. Wrap. Freeze.
Serving Day: Remove from spring form and thaw in refrigerator for 4 to 5 hours.
* To serve without freezing, refrigerate for 2 hours or more before un-molding.