Avi says, "Cheesecake is tricky! It needs an hour to cool off and then a minimum of 4 hours in the fridge to set! So join us early to bake a delicious cheesecake and be ready for Yom Tov!"
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For crust:
1 sleeve chocolate graham crackers 2 squares of semi-sweet Baker’s chocolate ½ stick of butter Pre-heat oven to 350 Cover the outside of springform pan with one piece of heavy-duty aluminum foil Spray the inside of the springform pan with cooking spray Crush the graham cracker until they are pretty fine (I put them in a ziplock bag, seal the bag and use a rolling pin to crush them up. Then pour the crumbs into a mixing bowl. Melt the chocolate (1 minute in microwave at 70% power) Add the butter to the chocolate and melt the butter Add melted chocolate and butter to the graham crackers and mix until well mixed (all of the crackers should be moist) Bake in oven for 8 minutes For filling: 3 blocks of full fat cream cheese (none of that wimpy Neufchatel stuff) ¾ cup sugar 2 teaspoon vanilla extract ½ cup heavy whipping cream 8 oz Baker’s white chocolate 3 eggs All ingredients for filling should be at room temperature at start time After the crust comes out of the oven, reduce temp to 300 Melt the white chocolate in the microwave at 70% power (usually takes 1.5-2 minutes) and stir when done to ensure it is all melted Add cream cheese, sugar, vanilla, whipping cream and white chocolate to food processor. Process until smooth and not longer. Take a silicon spatula and scrape off any chunks that have stuck to the sides and didn’t get processed and add them in to the middle of batter. Process very briefly once again. Add eggs one at a time, running the food processor just a couple of seconds after each addition Pour batter on top of crust in the springform pan Put springform pan into large roasting pan and fill the roasting pan with boiling water until the water reaches halfway up the outside of the springform pan Bake in oven at 300 for 80 minutes For topping: 1 small container full fat sour cream (I think its 8oz, but those little, small, squat containers) ¼ cup powdered sugar 1 small container fresh berries (I will use raspberries – you can also use blueberries, blackberries or strawberries) Puree berries in a blender and pour berries into mixing bowl Add sour cream and powdered sugar and mix until mixed all the way thru After cheesecake has baked for 80 minutes, remove from oven and pour the topping on top of cheesecake. Smooth out with spatula Put back in oven for 15 minutes Remove from oven and remove from roasting pan and place on cooling rack After 15 minutes, run a very fine bladed knife along the outside of the cheesecake, between the cheesecake and the springform pan Allow to continue cooling for 1-1.5 hours Place in refrigerator for AT LEAST 4 hours (preferably overnight) ‘Hardware’ needed: 9 inch springform pan Food processor Blender Roasting pan large enough for springform pan to fit in it Heavy duty aluminum foil Serve and Enjoy! |
Want to know why we eat cheesecake on Shavuot? Click below for Avi's source sheet!
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