Recipe by "Mrs. S"

Authentic Rebbetzin Cheesecake

Dairy Dairy
Medium Medium
6 Servings
Allergens

Ingredients

Crumbs

  • 1 pound sugar coated egg kichel, crushed

  • 1 stick butter

Cheese Filling

  • 8 eggs, divided

  • 2 cups sugar

  • 2 and 1/2 pounds farmer cheese

  • 1 large sour cream

  • 2 tablespoons Gefen Vanilla Sugar

  • 1/2 cup orange juice

  • 1 to 2 tablespoons Glicks Flour (for a better consistency that cuts up nicely, use 4 to 5 tablespoons)

Directions

Prepare the Crumbs

1.

Preheat oven to 350 degrees Fahrenheit.

2.

Mix by hand. Spread 3/4 of the mixture on the bottom of a 9 x 13 baking pan. Set aside the rest.

Prepare the Cheese Filling

1.

Beat egg whites with sugar until stiff. Add yolks and rest of ingredients. Pour over crumbs. Sprinkle remaining crumbs on top.

2.

Bake for one hour to one hour and 15 minutes. After baking, leave in hot oven for 15 minutes. Let cool.

Notes:

This recipe image was generated usingĀ AI.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Authentic Rebbetzin Cheesecake

Please log in to rate

Reviews

When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.

Subscribe
Notify of
2 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Rochel
Rochel
6 months ago

how many ounces is one large sourcream?

Esther Rosenberg
Reply to  Rochel
4 months ago

Sour cream comes in 2 sizes 8oz and 16oz. As per the sizes 16oz would be considered large. But isn’t it too much? Doesn’t make sense!