There really no words for how good cheesecake tastes. Whether you prefer your cake baked with ricotta or cream cheese or whether you prefer that it not be baked at all, it is rich and satisfying and very much a symbol of celebration.
I can eat cheesecake at any time of the year but it has special significance on the Jewish Calendar. On Shavuot (Pentecost) we eat dairy foods. This is probably a tradition that stems from the harvest and the celebration of "plenty".
New Yorkers believe that they have the best cheesecake (So do the Italians and the Austrians and the Germans and the Israelis and ....
I love my mother's recipe. Very simple. No fancy water baths. She doesn't bother anymore but I have so many good memories connected to this cake, I know that it is really magic.
BT's Classic Cheesecake
Ingredients:
For the crust:
3/4 cup (170 grams) melted butter
1 1/2 cups (190 grams) graham cracker crumbs
1 tablespoon sugar
1 pinch salt
For the cake:
2 pounds (1.8 kilos) cream cheese
1 1/2 (192 grams) cups sugar
6 eggs
1/4 cup (45 grams) sour cream
1/2 teaspoon vanilla
1/2 teaspoon salt
juice of 1/2 lemon
Directions:
For the crust:
Preheat oven to 350 F. (170 C.)
Mix graham cracker crumbs and sugar
Pour melted butter into crumbs and add a pinch of salt
Press into a 10 inch (25 cm) springform pan
Bake 8 minutes
Remove and let cool
For the cake:
Turn oven up to 415 F. (212 C.)
In a mixer beat cream cheese, salt and sugar until very smooth
Add one egg at a time and beat until each is incorporated
Add sour cream, vanilla and lemon juice
Pour cake batter over crust
Bake 15 minutes
Lower heat to 250 F. (120 C.)
Bake another 1-1 1/2 hours
Cake is done when sides begin to brown
Turn heat off and leave in the oven for 1/2 an hour
Top with thin layer of sour cream or Cheesecake Fruit Topping (listed separately)
Enjoy! !בתיאבון
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