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!"
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
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
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
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)
9 inch springform pan
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!