Cheese Cake (Jewish)
A rich, creamy Jewish-style cheesecake with a buttery graham cracker crust and smooth, tangy filling. Perfect for special occasions and dessert lovers alike.
Ingredients
Instructions
- Combine graham cracker crumbs, sugar, and melted butter; mix well.
- Firmly press the mixture into the bottom of a greased 9-inch spring-form pan.
- Chill the crust thoroughly.
- In a large mixing bowl, beat the softened cream cheese with a mixer until light and fluffy.
- Gradually add sugar, mixing well.
- Add eggs, one at a time, beating well after each addition.
- Stir in sour cream and vanilla extract.
- Bake for 1 hour and 5 minutes at 350°F (175°C).
- Turn the oven off and let the cheesecake cool in the oven for 4 hours without opening the door.
- Remove from oven and refrigerate for 12 hours before serving.
Tips & Substitutions
For a richer flavor, consider using a mix of cream cheese and mascarpone. If you prefer a gluten-free version, substitute graham cracker crumbs with crushed gluten-free cookies. Make sure to beat the cream cheese until it's very smooth to avoid lumps in the batter. Adding a touch of lemon juice can enhance the flavor profile without overpowering the cheesecake.
Serving Suggestions
Serve the cheesecake plain or topped with fresh berries, fruit compote, or a drizzle of chocolate sauce for added flavor. It pairs beautifully with Luke'S No Bake Fruitcake for a delightful dessert spread. Consider serving with a dollop of whipped cream or alongside a cup of coffee for a perfect ending to a meal.
Storage & Reheating
Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze slices wrapped in plastic wrap and aluminum foil for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight and serve chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Cheese Cake (Jewish) contains roughly 801 calories, with 6g protein, 38g carbohydrates, and 67g fat. It is a good source of vitamin A (15% of the Daily Value), protein (12% of the Daily Value), and calcium (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made up to 2 days in advance. Once baked and cooled, cover it tightly and refrigerate. This allows the flavors to meld, resulting in an even tastier dessert when served.
What if my cheesecake cracks during baking?
Cracking can happen if the cheesecake is overbaked or if the oven temperature is too high. To prevent cracking, ensure you bake at 350°F and avoid opening the oven door during cooling. A water bath can also help maintain moisture and even baking.
Can I use a different type of crust?
Absolutely! Feel free to experiment with different crusts, such as an Oreo crust or a nut-based crust for a gluten-free option. Just ensure that the crust is firm enough to support the cheesecake filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).