Happy Shavout! It’s the holiday of decadent dairy indulgence, the time when one too many plates of cheesecake can wreak havoc on an unsuspecting Jewish stomach. It’s the celebration of the giving of the Torah, when the Jews became the chosen people.
Celebrate Shavout with this decadent cheesecake recipe!
1 (5.3-ounce) package biscuits, finely ground (150g)
3.5 oz. unsalted butter (100g), melted
2 (8-ounces packages) cream cheese (500g)
1 cup milk
½ cup sugar
14 ounces sour cream (400g)
1 (2.8-ounce) bag instant vanilla pudding (80g)
2 large eggs
Zest from half a lemon or orange
1 pint fresh blueberries or frozen
1. Preheat oven to 300°F (150°C).
2. Prepare the crust: mix biscuit crumbs with butter until homogenous. Flatten and tighten the mixture into a 9-inch buttered dish and freeze.
3. Prepare the filling: Mix cream cheese with milk, sugar, sour cream, instant pudding, eggs, and zest in a large bowl until homogenous. Pour mixture onto base.
4. Bake at 300°F (150°C) between 60 to 75 minutes until the cake is solid on the periphery but slightly soft in the middle.
5. Chill. Cover with plastic wrap and refrigerate overnight.
6. Can be kept in refrigerator for up to one week.
7. Fresh fruit can be arranged on top of the cake for decorative purposes.
8. Sprinkle with powdered sugar.