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Dairy
Easy
1 Hour, 10 Minutes
Diets 
A regal, classic-style cheesecake. Recipe includes two options for the crust. See Passover variation below. For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
10 ounces lemon or marble cookies, crumbled
4 ounces butter, melted
10 ounces Kedem Tea Biscuits, crushed
3/4 cup ground filberts or hazelnuts
6 ounces margarine, melted
3/4 cup sugar
1/3 cup brown sugar
2 and 1/2 pounds farmer cheese
16 ounces whipped cream cheese
16 ounces sour cream
2 tablespoons Gefen Vanilla Sugar
1 and 1/4 cups sugar
4 tablespoons Gefen Cornstarch, dissolved in 1 and 1/2 cups milk
5 eggs
1 – 1 and 1/4 cups water or juice
1/2 cup sugar
2 tablespoons Gefen Cornstarch
10 ounces frozen raspberries
Combine cookie crumbs with melted butter.
Press into three nine-inch pie pans.
Combine all ingredients.
Press into three nine-inch pie pans.
Optional: Grate chocolate over crust.
Mix cheeses and sour cream.
Add remaining ingredients.
Pour over crumbs. Bake for 55 minutes. Leave cake in oven to cool.
Preheat oven to 350 degrees Fahrenheit.
Bring liquid, sugar and cornstarch to a boil. Cook for one minute.
Spread half of cheese filling onto crust. Spread raspberry filling, allow to set.
Top with remaining cheese. Proceed as above.
Photography and Styling by Sarah Husney
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