The holiday of Shavuot begins next Thursday at Sunday and I've decided to give you, my faithful readers a special treat.
On this holiday it is customary to eat dairy foods, and boy do we ever load up on cheese blintzes and all kinds of pasta dishes. But the high point of the holiday, at least here at Casa Baila is the cheesecake. Even though I wouldn't call myself the Martha Stewart of baking, I take pride in knowing that I make the absolutely best cheesecake in the world. Period. I didn't even like cheesecake before I got this recipe. I got it from a woman I used to work with about 15 years ago. I haven't seen Dena Feldman in years, but thanks to this recipe I always think of her this time of year. I hope she is doing well.
I have made this cheesecake every year except for one. The problem with it is that it is a high-fat recipe. There is no getting around it. One year I decided to make a different low-fat recipe and Isaac said, "One time a year I get to eat cheesecake, I don't want it to be low-fat". Only he used much more colorful language, which I cleaned up in order not to offend.
In any case, you are forewarned about the fat content. If you intend to be careful over the holiday you can a plan a delicious meal around fish, whole wheat pasta and some of this cheesecake as a treat. Or you can just eat your way through this cheesy holiday and feel sick. (Been there, done that--don't recommend it).
Either way, believe me, this is the best cheesecake ever:
Honey Graham Crackers (the original recipe called for the crackers to be mixed with butter so that they would stick to the pan. I don't bother putting in the butter and sometimes pieces of cookies float to the top, but I like it that way)
2 packages 8 oz. whipped cream cheese (used Tempt Tee if you can)
16 oz. sour cream (Told you it was not low fat)
1 cup sugar
1 tsp. vanilla extract
Preheat oven to 375 degrees.
Press graham crackers into 9 inch spring foam pan.
Whip cream cheese and sour cream well (no lumps!) Add 1 egg and 1/3 cup of sugar. Do this three times. Add vanilla extract. Beat well, no lumps.
Bake for 30 minutes. After 30 minutes, turn oven off and leave in for one hour. DO NOT OPEN THE OVEN!!!
After it is cooled down, keep refridgerated.
It doesn't come out looking perfect. There are usually cracks, but I feel like it looks like a beautiful, homemade cake. I don't have any pictures yet to show you, but I'll try to post one when I bake it.
As Treppenwitz likes to say, Don't thank me, I'm a giver.
The Stuff That Lasts, Part Deux
6 years ago