Shavuot Cheesecakes

Four dependable recipes, from traditional to modern

Shavuot brings with it a table shaped by tradition and comfort. Dairy dishes take center stage, and cheesecake, in its many forms, has become a familiar favorite. Whether baked or chilled, simple or more layered, it is the kind of dessert that feels right for the season.

In many homes, the classic version still holds its place, but there is also room to try something new. These recipes keep the focus on practical home cooking while offering a range of flavors and textures that fit naturally into a Shavuot menu.

Classic Baked Cheesecake
Dairy
Yields: one 9 inch cake
Serves: 10 to 12

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 6 tbsp melted
  butter
• 4 packages cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 1 cup sour cream
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Preheat the oven to 325 degrees.
2. Mix the graham cracker crumbs, sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of a 9 inch springform pan.
3. In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
4. Add the sour cream, lemon juice, and vanilla, and mix until fully combined.
5. Pour the filling over the crust.
6. Bake for about 60 to 70 minutes, until the center is just set.
7. Turn off the oven and leave the door slightly open. Let the cheesecake cool inside for 1 hour.
   Refrigerate for at least 4 hours before serving.

Chocolate Swirl Cheesecake Bars
Dairy
Yields: one 9 by 13 pan
Serves: 12 to 16

Ingredients

• 2 cups chocolate cookie crumbs
• 5 tbsp melted butter
• 3 packages cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 6 ounces melted chocolate

Instructions

1. Preheat the oven to 325 degrees.
2. Mix the cookie crumbs and melted butter, then press into the bottom of a lined 9 by 13 pan.
3. Beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla.
4. Reserve 1 cup of the batter and mix it with the melted chocolate.
5. Pour the plain batter over the crust. Spoon the chocolate mixture on top and swirl gently with a knife.
6. Bake for 35 to 40 minutes, until set.
7. Cool completely, then refrigerate before cutting into bars.

Basque Style Cheesecake with Honey
Dairy
Yields: one 9 inch cake
Serves: 8 to 10

Ingredients

• 4 packages cream cheese, softened
• 1 cup sugar
• 4 large eggs
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp flour
• 2 tbsp honey

Instructions

1. Preheat the oven to 400 degrees. Line a 9 inch pan with parchment paper, allowing the paper to come up the sides.
2. Beat the cream cheese and sugar until very smooth. Add the eggs one at a time, mixing well after each addition.
3. Add the heavy cream and vanilla, then mix until combined. Sprinkle in the flour and mix just until smooth.
4. Pour the batter into the prepared pan and drizzle the honey over the top.
5. Bake for 50 to 60 minutes, until the top is deeply golden and the center still has a slight movement.
6. Cool at room temperature, then refrigerate for several hours before serving.

No Bake Lemon Cheesecake Cups
Dairy or Pareve
Yields: 8 cups
Serves: 8

Ingredients

• 1 1/2 cups crushed vanilla cookies
• 4 tbsp melted butter or margarine
• 2 packages cream cheese or dairy free cream cheese, softened
• 3/4 cup sugar
• 1 tbsp lemon zest
• 3 tbsp lemon juice
• 1 tsp vanilla extract
• 1 cup whipped cream or non-dairy topping

Instructions

1. Mix the cookie crumbs with the melted butter or margarine and divide evenly into serving cups. Press lightly to form a base.
2. Beat the cream cheese and sugar until smooth. Add the lemon zest, lemon juice, and vanilla, and mix well.
3. Fold in the whipped cream until light and combined.
4. Spoon the mixture over the crusts in each cup.
5. Refrigerate for at least 2 hours before serving.