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.
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