Kosher Cheesecake Recipe

Cheesecake is one of those desserts that never fails to impress, and when it’s made kosher, it becomes a delightful treat everyone can enjoy. With its creamy texture and perfectly balanced sweetness, a kosher cheesecake brings together tradition and indulgence in every bite. Whether it’s for Shabbat, a holiday celebration, or just because, this dessert is always a crowd-pleaser.

Kosher Cheesecake Recipe

Creating this creamy and indulgent kosher cheesecake is simpler than you might think. We’ll take you step by step through the process so you can serve a dessert that’s both traditional and decadent. Here’s how we make it:

Ingredients

Crust:

• 1 ½ cups graham cracker crumbs (certified kosher)
• ⅓ cup granulated sugar
• ½ cup unsalted butter (melted, kosher-certified)

Cheesecake Filling:

• 4 8-oz blocks full-fat cream cheese (softened, kosher-certified)
• 1 ¼ cups granulated sugar
• 1 tsp kosher vanilla extract
• 4 large eggs (at room temperature)
• ⅔ cup sour cream (kosher-certified)
• 2 tbsp cornstarch or kosher-certified flour

Optional Topping:

• 1 cup sour cream (kosher-certified)
• 2 tbsp granulated sugar
• ½ tsp kosher vanilla extract

Instructions

1. Prepare the Crust:

• Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and set aside.
• In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir with a fork until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of the prepared pan, ensuring it’s evenly distributed.
• Bake the crust for 8 minutes, then let it cool while preparing the filling.

2. Mix the Cheesecake Filling:

• Use an electric mixer to beat the softened cream cheese and sugar until smooth and creamy.
• Add the vanilla extract and eggs one at a time, mixing well after each addition. Avoid overmixing to prevent cracks during baking.
• Blend in the sour cream and cornstarch or flour until just combined.

3. Assemble the Cheesecake:

• Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
• Wrap the outside of the springform pan with aluminum foil to create a water barrier. Place the pan in a large roasting dish and add hot water until it reaches halfway up the sides of the springform pan. This creates a water bath, ensuring a moist and crack-free cheesecake.

4. Bake the Cheesecake:

• Bake in the preheated oven for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
• Turn off the oven and prop the door open slightly. Allow the cheesecake to cool inside the oven for 1 hour, gradually bringing it to room temperature.

5. Optional Topping:

• In a small bowl, mix sour cream, sugar, and vanilla extract until smooth.
• Spread the topping over the cooled cheesecake and refrigerate for at least 4 hours, or overnight for the best texture and flavor.

6. Slice and Serve:

• Use a sharp knife to slice the cheesecake, wiping the blade clean between cuts for smooth servings.
• Garnish with fresh berries or a drizzle of kosher caramel sauce for an extra touch.

Baking Tip Table

Step	Tips
Prepping the Pan	Grease the pan thoroughly to avoid sticking.
Mixing Ingredients	Use room temperature ingredients for a smooth texture.
Water Bath	Wrap the pan tightly to prevent water leakage.
Cooling	Gradual cooling prevents cracks in the cheesecake.

This step-by-step guide ensures you’ll achieve a perfect kosher cheesecake every time.

Ingredients

Crafting the perfect kosher cheesecake begins with high-quality ingredients, carefully measured and thoughtfully prepared. Below, we’ve outlined everything you’ll need, from the buttery crust to the lush filling, to optional toppings that elevate the dessert.

For The Crust

• 1 ½ cups of graham cracker crumbs (ensure they’re kosher-certified)
• ⅓ cup of unsalted butter, melted
• 3 tablespoons of granulated sugar
• 1 teaspoon of ground cinnamon (optional, for added flavor)

For The Cheesecake Filling

• 24 ounces of kosher cream cheese (softened to room temperature for easy blending)
• 1 cup of granulated sugar
• 1 teaspoon of pure vanilla extract (ensure it is kosher-certified)
• 1 teaspoon of lemon juice (freshly squeezed adds brightness)
• 4 large eggs, at room temperature
• 2 cups of sour cream, kosher-certified
• 3 tablespoons of all-purpose flour (to stabilize the filling)

Optional Toppings

• 1 cup of fresh berries (such as strawberries, raspberries, or blueberries)
• ½ cup of kosher chocolate ganache (melted and cooled slightly)
• 2 tablespoons of powdered sugar (for dusting)
• ½ cup of caramel sauce, kosher-certified

With these precisely listed ingredients, our kosher cheesecake recipe ensures you’ll be well-prepared for a smooth and decadent dessert-making process.

Tools And Equipment

To create the perfect kosher cheesecake, we need to equip ourselves with a precise set of tools and equipment to ensure our dessert comes out beautifully creamy and crack-free. Here’s what you’ll need:

Essential Tools

• 9-inch springform pan: Ensures the cheesecake releases easily without damaging its delicate crust and filling.
• Large mixing bowls: Perfect for combining both the crust ingredients and the creamy filling.
• Electric hand mixer or stand mixer: Ensures the filling is smooth and lump-free.
• Rubber spatula: Ideal for scraping down the sides of the bowl, so no ingredients go to waste.
• Measuring cups and spoons: Accurate measurements are crucial for the crust, filling, and optional toppings.
• Baking sheet: Used to hold the springform pan if a water bath is required.
• Aluminum foil: Wraps the springform pan to protect it during the water bath.
• Wire rack for cooling: Essential for cooling the cheesecake evenly post-baking.
• Sharp knife: Useful for cutting clean, neat slices when serving.
• Food processor (optional): Simplifies the process of making fine graham cracker crumbs for the crust.

Optional Yet Helpful

• Pastry brush: Useful for spreading melted butter evenly on the crust.
• Zester: For adding fresh lemon zest if using as an extra layer of flavor.
• Parchment paper: Helps line the bottom of the pan for easier transfer and clean-up.

Suggested Setup

We recommend laying out all tools before starting to streamline the cooking process. Here’s a quick reference table to ensure nothing’s missed:

Tool/Equipment	Purpose
Springform pan	Easy cheesecake release
Mixing bowls	Combine crust and filling nicely
Electric mixer	Achieve a smooth and creamy texture
Measuring tools	Ensure exact measurements
Baking sheet	Water bath base for crack-free baking
Aluminum foil	Protects cheesecake in water bath
Wire rack	Even cooling post-baking
Sharp knife	Clean slices for presentation

Directions

Let’s create a creamy, indulgent, and absolutely decadent kosher cheesecake using the detailed steps below. With a careful approach, this dessert will be as perfect in taste as it is in presentation.

Prep The Crust

1. Preheat the oven to 350°F (175°C).
2. In a medium mixing bowl, combine:

• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• 6 tablespoons unsalted butter, melted
• Optional: ½ teaspoon ground cinnamon for added warmth.

1. Mix until the crumbs are evenly moistened and resemble wet sand.
2. Press the mixture into the bottom of a 9-inch springform pan, ensuring it is packed tightly and evenly.
3. Bake the crust for 8-10 minutes, then remove and let it cool completely. While it cools, reduce the oven temperature to 325°F (165°C).

Prepare The Cheesecake Filling

1. In a large bowl, using an electric mixer on medium speed, beat 24 oz of kosher cream cheese until smooth and fluffy (about 2 minutes).
2. Gradually add 1 cup granulated sugar, mixing until fully combined. Scrape down the sides of the bowl as needed.
3. Blend in:

• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 2 large eggs, one at a time, mixing until just incorporated. Do not overmix.

1. Add ½ cup sour cream and 2 tablespoons all-purpose flour. Mix on low speed until smooth and creamy.
2. Ensure no lumps remain, as this guarantees a silky-textured cheesecake.

Assemble The Cheesecake

1. Pour the cheesecake filling over the cooled crust in the prepared springform pan. Use a spatula to spread the filling evenly.
2. Wrap the bottom of the springform pan tightly with aluminum foil to prevent water from seeping in during baking.

Bake The Cheesecake

1. Place the foil-wrapped pan into a large baking sheet or roasting pan. Carefully pour hot water into the roasting pan to create a water bath. Ensure the water reaches about halfway up the side of the springform pan.
2. Bake the cheesecake at 325°F (165°C) for 55-65 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center.
3. Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour. This gradual cooling prevents cracks.

Cool And Chill The Cheesecake

1. Remove the cheesecake from the water bath and transfer it to a wire rack to cool completely at room temperature.
2. Refrigerate the cheesecake for at least 4 hours, but preferably overnight. This step ensures the flavors meld beautifully and the texture becomes firm.
3. Once chilled, carefully remove the springform pan’s outer ring. Optionally, garnish with fresh berries, kosher chocolate ganache, or a dusting of powdered sugar before serving.

This step-by-step method consistently delivers a kosher cheesecake that is rich, creamy, and perfectly textured. The use of a water bath and gentle cooling process ensures a flawless finish every time.

Make-Ahead Instructions

When preparing a kosher cheesecake, planning ahead ensures optimal flavor and texture. Let’s break down the steps for making this delightful dessert in advance:

1. Preparing the Cheesecake Ahead of Time

• Bake the cheesecake according to the recipe instructions, ensuring it cools completely at room temperature before refrigerating. This step prevents condensation from forming on the top.
• Once cooled, tightly cover the cheesecake in its pan with aluminum foil or plastic wrap to maintain freshness.
• Store the cheesecake in the refrigerator for up to 3 days before serving for the best results. Chilling enhances the flavors and allows the texture to set beautifully.

2. Freezing Instructions for Long-Term Storage

If you’re making the cheesecake more than a few days in advance, freezing is a great option. Follow these tips:

• After baking and cooling the cheesecake completely, remove it from the springform pan but leave the base intact for support.
• Wrap the cheesecake in several layers:
• 1st layer: A tight wrap of plastic wrap to prevent freezer burn.
• 2nd layer: An additional wrap of aluminum foil to keep it airtight.
• Label the wrapped cheesecake with the freezing date using a marker. Store it in the freezer for up to 1 month.

3. Defrosting and Serving

When ready to serve, transfer the frozen cheesecake from the freezer to the refrigerator:

• Allow the cheesecake to thaw overnight for even defrosting.
• Avoid thawing at room temperature to maintain a consistent and creamy texture.
• For a freshly prepared feel, garnish the thawed cheesecake with optional toppings such as fresh berries, kosher chocolate ganache, powdered sugar, or caramel sauce just before serving.

Storage Method	Shelf Life	Instructions
Refrigerating	Up to 3 days	Cover tightly with plastic wrap or foil and store in the fridge after cooling completely.
Freezing	Up to 1 month	Wrap tightly in plastic wrap and foil, label with freezing date, and freeze after cooling completely.

By following these make-ahead tips, our kosher cheesecake can be conveniently prepared in advance without compromising its creamy, luscious texture or rich flavors.

Serving Suggestions

When it comes to enjoying a kosher cheesecake, presentation and pairing can elevate this delightful dessert. Here’s how we serve it to make the most of its creamy texture and rich sweetness:

1. Garnish for the Perfect Finish

Enhance the look and flavor with simple yet elegant toppings:

• Fresh Berries: A handful of raspberries, strawberries, or blueberries adds a refreshing, tangy contrast.
• Drizzle of Kosher Chocolate Ganache: Use a squeeze bottle for precise, artistic drizzles.
• Caramel Sauce: A buttery, golden caramel swirl over the top makes it extra indulgent.
• Powdered Sugar Dusting: Sprinkle lightly for a minimalist and classy touch.

Pro Tip: For an elegant table presentation, garnish each slice individually instead of topping the whole cheesecake.

2. Pair It with Beverages

Pairing the kosher cheesecake with the right beverage can amplify its flavors. Consider these options:

• Coffee: A classic espresso or cappuccino balances the sweetness with its bitterness.
• Herbal Teas: Chamomile or mint tea offer a calming complement to the richness.
• Dessert Wine: A glass of kosher Moscato or Port brings out the dessert’s creamy, tangy notes.

3. Plating Suggestions

Serve your cheesecake slices in a way that wows:

• Use white plates for a modern look that highlights the cheesecake’s golden crust and creamy filling.
• Add a small mint sprig or edible flower beside each slice for extra flair.
• Serve with side accompaniments, like a dollop of kosher whipped cream or a few candied nuts, for a textural contrast.

Topping	Flavor Profile	Serving Suggestion
Fresh Berries	Tangy and sweet	Scatter freely over the cheesecake
Kosher Chocolate Ganache	Rich and indulgent	Drizzle in patterns across each slice
Caramel Sauce	Buttery and smooth	Pour generously near edges and center
Powdered Sugar	Subtle and balanced	Dust lightly before serving

4. Seasonal Variations

For holidays or special occasions, adapt your serving choices:

• During Shabbat dinners, keep it simple with fresh fruit toppings.
• For Hanukkah celebrations, go festive with sparkling sugar or edible gold leaf.
• On Passover, ensure any toppings align with Passover dietary restrictions, like kosher-for-Passover berry compote.

5. Portioning for Gatherings

Cut clean, professional slices to serve the perfect crowd-sized portions:

• Use a sharp, warm knife (dip it in hot water and wipe between cuts).
• Divide the cheesecake into even triangles. A 9-inch cheesecake serves 12-14 slices.
• For events, serve smaller portions alongside other desserts to accommodate all preferences.

Storage And Freezing Tips

When it comes to storing and freezing our kosher cheesecake, proper techniques ensure that this creamy dessert maintains its delectable flavor and texture for days or even weeks. Follow these tips to preserve your cheesecake like a pro:

Refrigeration

To keep the cheesecake fresh, store it in the refrigerator for up to 3-5 days. Ensure you:

• Cover the cheesecake tightly with plastic wrap or aluminum foil to prevent it from absorbing fridge odors.
• Alternatively, place it in an airtight container for added protection.

Refrigeration keeps the cheesecake’s creamy texture intact and prevents dryness.

Freezing the Cheesecake

If you’ve made the cheesecake ahead or want to extend its shelf life, freezing is an effective solution. Proper wrapping is key to preserving its rich and luscious consistency. Here’s what we recommend:

1. Cool the cheesecake completely: Make sure it has rested at room temperature and is fully chilled in the refrigerator before freezing.
2. Wrap it tightly with plastic wrap: Add a layer of aluminum foil on top for extra freezer-burn protection.
3. Place the wrapped cheesecake in a freezer-safe bag or container: Label it with the date to keep track of storage time.
4. Freeze the cheesecake for up to 1 month for the best results.

Use the table below as a quick guide:

Storage Method	Duration	Tips
Refrigeration	3-5 days	Use airtight wrapping or containers to lock in freshness.
Freezing	Up to 1 month	Wrap tightly with plastic wrap and foil to avoid freezer burn.

Defrosting Instructions

Proper defrosting is as important as proper freezing. Follow these steps to achieve a cheesecake with its original creamy and rich texture:

• Remove the wrapped cheesecake from the freezer.
• Place it in the refrigerator overnight to fully thaw. Avoid defrosting at room temperature, as this can compromise its structure and lead to sogginess.
• Before serving, let the cheesecake sit at room temperature for 10-15 minutes to enhance its flavor and softness.

Partial Freezing for Slicing

If you’re hosting an event and need clean, professional slices, try partial freezing:

• Chill the cheesecake in the freezer for about 20-30 minutes.
• Remove and use a sharp knife to cut neat slices.

This method works wonderfully for perfectly portioned servings.

By incorporating these expert storage and freezing practices, we can ensure our kosher cheesecake remains a show-stopping dessert, whether enjoyed fresh or prepared ahead for a future celebration.

Conclusion

Creating a kosher cheesecake that’s rich, creamy, and perfectly balanced is easier than it seems with the right tips and tools. Whether you’re preparing it for a festive celebration or simply indulging in a sweet treat, this dessert never fails to impress. By following the steps and techniques we’ve shared, you can achieve a flawless cheesecake every time.

With its versatility in toppings and make-ahead options, kosher cheesecake is a dessert that fits seamlessly into any occasion. From the first slice to the last, it’s sure to be a crowd-pleaser that leaves everyone asking for seconds.

Frequently Asked Questions

What makes kosher cheesecake different from regular cheesecake?

Kosher cheesecake follows dietary guidelines ensuring all ingredients are kosher. This means it avoids mixing dairy with meat products and uses kosher-certified ingredients like cream cheese, butter, and eggs for compliance with Jewish dietary laws.

What are the key ingredients for a kosher cheesecake?

The crust requires graham cracker crumbs, unsalted butter, sugar, and optional ground cinnamon. The filling includes kosher cream cheese, sugar, eggs, sour cream, vanilla extract, lemon juice, and flour. Toppings like berries, chocolate ganache, or caramel can also be used.

How do I prevent cracks in my cheesecake?

Prevent cracks by baking the cheesecake in a water bath, ensuring even heat distribution. Always use room temperature ingredients, avoid overmixing, and allow the cheesecake to cool gradually inside the oven.

Can kosher cheesecake be made ahead of time?

Yes, kosher cheesecake can be baked up to three days in advance and refrigerated. For longer storage, it can be frozen for up to one month using proper wrapping techniques to prevent freezer burn.

How do I freeze and defrost kosher cheesecake properly?

To freeze, wrap the cheesecake tightly in plastic wrap, then aluminum foil. To defrost, transfer it to the refrigerator and thaw overnight. This ensures the creamy consistency remains intact.

What are the best toppings for kosher cheesecake?

Popular toppings include fresh berries, powdered sugar, kosher chocolate ganache, caramel sauce, or whipped cream. Seasonal fruits or edible flowers can also add an elegant touch.

What tools are essential for making kosher cheesecake?

Must-have tools include a 9-inch springform pan, mixing bowls, an electric mixer, a baking sheet for the water bath, aluminum foil, measuring cups, and a wire rack for cooling.

How should kosher cheesecake be stored?

Store it in the refrigerator for 3-5 days, tightly wrapped to prevent odor absorption. For longer storage, freeze using proper wrapping methods to maintain freshness.

How do I serve kosher cheesecake for special occasions?

Serve on white plates with garnishes like fresh berries or mint sprigs. For professional slicing, partially freeze the cheesecake before cutting, and pair it with beverages like coffee or dessert wine.

Can I customize kosher cheesecake for different seasons?

Yes, you can customize toppings based on the season. Use fresh berries in summer, caramel or spiced nuts in fall, chocolate ganache in winter, and citrus or edible flowers in spring.