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We’ve been blogging for over 3 years now and we don’t have one recipe on the blog for cheesecake. Danya and I have planned to do one for a while now, but while neither of us is really into baking, we hadn’t found the perfect recipe to share with our readers.
Change of topic. About a year ago, a girl named Talia, who was born in New Orleans and moved to Israel at the age of 8, opened up the first of its kind American café/bakery in the heart of Tel Aviv. The first time I visited Nola American Bakery place was on my birthday last October, and to my luck, they were just testing recipes for different versions of pumpkin pie, and Harriet, their amazing baker, brought me a plate of all the versions to taste. From that day on I’ve been seriously hooked to the place as it’s the only place in entire country where I can get a taste of home (and they do it so damn well).
When it came time for Danya and I to think of a recipe to share for the upcoming Jewish holiday, Shavout (where tradition calls for the serving of dairy products-otherwise known as the holidays of cheeses, quiches, and cheesecakes), we knew that it was our time to post a cheesecake recipe.
I love classic recipes and therefore wanted to do a recipe for a New York Cheesecake (you can take the girl out of America…). This time I know I had to look no further than to Talia and Hat (Harriet) from Nola to provide the most perfect recipe. And they did. And it’s just the kind of recipe that Danya and I love to share with our readers-no frills, readily available ingredients and really easy to make.
Don’t forget to check out our other delicious recipes for Shavuot- here, here and here.
New York Cheesecake
We flavored ours with a bit of lemon juice and lemon zest, but you can easily flavor this according to your taste- try smashing up two snickers bars or Reeses peanut butter cups and adding it to the filling,.
Ingredients for about six 4 inch/10 cm. round individual pans, or one 9-inch/23 cm. round springform pan:
For the crust:
200 grams/7 oz. crushed speculous cookies or graham crackers
200 grams/7 oz. crushed petit buerre or graham crackers
4 oz./115 grams unsalted butter, melted
A pinch of kosher salt
For the filling:
12 oz./340 grams cream cheese
3.5 oz./100 grams sugar
2 eggs, at room temperature
3.5 oz./100 grams sour cream
3 tablespoons fresh lemon juice
For the frosting:
9 oz./250 grams sour cream
3 teaspoons sugar
3 tablespoons fresh lemon juice
2 tablespoon lemon zest
Preparation:
No-Bake Cheesecake in a Jar
You can use any soft seasonal fruit for the compote- we used blueberries but feel free to try strawberries, raspberries, plums, etc.
Ingredients for 6 small (250 ml.) jars:
For the berry compote:
2 cups (400 grams/14 oz.) blueberries (fresh or frozen)
½ cup sugar
3 tablespoons lemon juice
2 tablespoons lemon zest
For the crust:
200 grams/7 oz. crushed speculous cookies or graham crackers
200 grams/7 oz. crushed petit buerre or graham crackers
4 oz./115 grams unsalted butter, melted
A pinch of kosher salt
For the cheesecake filling:
12 oz./340 grams cream cheese
1 can condensed milk
3 tablespoons lemon juice
2 tablespoons lemon zest
1½ teaspoons pure vanilla extract
Preparation:
Hi i was just about ask what cream cheese, as in Israel we are blessed with a range. By chance I was about to post my question in the hebrew when I noticed there you’d specified “philly’
For those who don’t read hebrew, it might be a suggestion to add that small fact in the English too.
Great job, I should add, keep up the good work
This one calls for Philadelphia cream cheese, which can be found at most large supermarket chains here
Hi, can you please let me know where you got your jars for the cheesecake they are fab!! your website is great.
Hi Charlotte, Sorry I cant answer your question. The girls from NOLA Bakery brought the jars with the cheesecakes already in them. Glad you like the site!