Best Basic Cheesecake

Faigy Murray Faigy Murray
5.0 (3 reviews)

When it comes to Shavuos, I like to keep things simple. I’m not a huge cheesecake person. I’m more of the cheesecake snacks type. I usually make cheesecake bars or cheesecake muffins. But if I’m making cheesecake, it’s the good old classic kind.

Yield: 2 pies

1h 10m 10
Easy Vegetarian Pescatarian Dairy

Contains: Egg, Dairy, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. In a bowl, add sugar, vanilla, and eggs and mix until combined.

  3. Add cream cheese and mix until smooth, using a whisk. (You don’t need an electric mixer.) It will start off clumpy and then smooth out.

  4. Pour into pie crusts.

  5. Place on a baking sheet; bake for 45–50 minutes or until sides are light brown and set but middle is slightly jiggly. It will set as it cools.

  6. Top with cherry pie filling.

About

Notes:
Don't cut into it until it's 100 percent cooled. I leave it in the fridge overnight.

Variations:
You can add lots of options to this cheesecake: a drizzle of lotus spread or caramel, crumbled Oreos, pie filling, or chocolate sauce. Either add to the raw batter or drizzle on top once cake is set.

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5.0 out of 5

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2 Comments

Leah Gottheim Kosher.com Team •

I have a new go-to cheesecake recipe now that I've tried this one! Easy enough that my kids could help me make it, and everyone said it was even better than the store bought cheesecake. Texture is perfect, not too sweet and dense, but just right, taste is perfect. I did one with a crust and one without (it makes two cheesecakes just as the directions say.) It's so simple a recipe I thought maybe it wouldn't be as good as the more complicated recipes but apparently simpler can be better! Thank you Faigy!

Ayala •

How much is a container of cream cheese??

Raquel Malul Kosher.com Team •
Reply to Ayala

8 oz