Baking at home is something that you should be enjoying right now, especially when we are on a ‘staycation’. If you don’t have any talent on cooking, take this recipe as your first lesson in the world of kosher baking!
Most people love a taste of cheese in their desserts (we’re pretty sure you do!). So, here’s a kosher cheesecake recipe that you should recreate today! Prepare your baking essentials, and let’s get ready to bake!
Realization by KRC’s Chef Tobias
The kosher cheesecake makes 12 servings
INGREDIENTS:
CRUST
- 1 cup graham cracker crumbs or 1 packet petit beurre
- 3 tbsp. butter melted or more if required
FILLING
- 2 lb 30% cream cheese, softened
- 1 cup sugar
- 1 tbsp. vanilla
- 1 cup sour cream
- 3 eggs
INSTRUCTIONS:
CRUST
- Mix crumbs and butter; press onto bottom of a 9-inch springform pan.
FILLING
- Mix cream cheese, sugar and vanilla with an electric mixer until well blended.
- Blend in sour cream.
- Add eggs, mixing on low speed just until blended.
- Pour over crust.
- BAKE at 325F for 1 hour and 5 minutes to 1 hour and 10 minutes or until the center is almost set.
- Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate 4 hours or overnight.
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
