Shavuot, the holiday that commemorates the giving of the Torah to the Jewish people, begins this Sunday, May 16 at sundown. Tradition holds that we eat dairy over the chag ("holiday"), appropriately bestowing Shavuot with the nickname "the cheesecake holiday."
In honor of Jewish National Fund-USA's Women Month and Shavuot, enjoy this classic cheesecake recipe from Lauren Lizerbram, a member of the San Diego JNF-USA Board of Directors, the Gaza Envelope Task Force, and the wife of JNF-USA President Sol Lizerbram.
Do you have your own cheesecake recipe you would like to share with us? Post a photo on social media and tag us on Facebook (@Jewish National Fund-USA), Twitter (@JNFUSA), or Instagram (@jnfusa).
INGREDIENTS
Crust
- 1 1/2 cups graham cracker crumbs
- 1/2 cup butter, melted (1 stick)
- 1/3 cup powdered sugar
Cheesecake
- 3 (8-ounce) packages cream cheese, softened
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla
- 1 pint dairy sour cream (at room temperature)
- 1 (21-ounce) can prepared cherry, blueberry or strawberry pie filling
INSTRUCTIONS
1. Heat oven to 350°.
2. Combine graham cracker crumbs, powdered sugar and melted butter. Press into bottom of 8-inch springform pan.
3. In a large bowl, beat cream cheese, eggs, sugar and vanilla until smooth. Pour mixture over prepared crust.
4. Bake at 350 degrees for 50 minutes (until center is set).
5. Remove from oven and spread sour cream on top of cheesecake. Return to oven and bake an additional 5 minutes.
6. Remove from oven and allow to cool. Spread desired topping on cheesecake.
7. Chill overnight. Before serving, carefully remove sides from pan. Serves 16.
Tip: To minimize cracking, place shallow pan half full of hot water on lower rack of oven during baking. And be sure the sour cream is at room temperature when you spread it on.
