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Dairy
Medium
12 Servings
Allergens 
15 Hours
Diets
Cheesecake has been titled one of the greatest inventions of all times, and for good reason. It’s a slightly sinful and incredibly popular dessert. There are any number of variations, to suit any taste and budget. Here’s one winner that you’re sure to enjoy.
For more delicious cheesecakes like this one, see our post The Ultimate Cheesecake Roundup.
1/4 teaspoon Gefen Almond Extract
1 and 1/4 sticks (125 grams / 1/2 cup plus 2 tablespoons) butter
1/4 cup Gefen Cornstarch
8 oz / 225 grams not whipped cream cheese (we used 1 J&J cream cheese in the grey box)
8 eggs, separated
1 and 1/2 lbs. farmer cheese
1 teaspoon lemon juice
1 lemon peel, grated
1 and 1/2 cups sugar
1/2 stick (1/4 cup / 50 grams) butter, cut into small pieces
1 bag Ostreicher’s (or your local brand) vanilla cookies, crushed
6 eggs
4 tablespoons orange juice
1 small container Kineret Whipped Topping
To crush the cookies neatly and easily, put them inside a Ziploc bag and crush with a rolling pin.
Combine with the butter.
Cut a piece of Gefen Parchment Paper to fit the bottom of your pan (we recommend a 9-inch round or square springform pan). This will later aid in the removal of the pie from the pan. Press cookie mixture over the parchment paper bottom of and bake for 10 minutes at 350°F (175°C). Cool.
In the mixer bowl, beat the egg whites until stiff. Add 3/4 cup sugar and continue beating until shiny.
In a separate bowl, combine the remaining 3/4 cup sugar with the cream cheese and farmer cheese. Add the egg yolks, one at a time. Incorporate the rest of the ingredients. When they are fully combined, gently fold them into the egg white mixture. Do not over-mix.
Pour this batter over the crust. Bake for 1 hour at 350°F (175°C) in water bath (see tips).
When the cake is finished baking, you don’t want it to come in immediate contact with cold air, since this will encourage cracking. You can transfer it to a wire rack that’s positioned close to the oven, or you can prop the oven door open with a wooden spoon, which will give it a gradual cool-down period. Whichever option you choose, make sure that the cheesecake is completely cool before refrigerating. Chilling a warm cheesecake will trap condensation in the cake and make it soggy. Refrigerate overnight and the cheesecake will solidify to a perfect consistency.
In a small saucepan over a low flame, cook the eggs over low flame until the eggs begin to thicken. Stir constantly. This will give your lemon cream a custard-like consistency.
Add the pudding and whipped topping. Process until smooth and creamy.
Pour this cream over the cooled cheesecake. Garnish with white chocolate curls and dust with cocoa powder; alternatively, you can spread small edible flowers over the surface.
As soon as you see the eggs begin to thicken slightly (they will darken in color, too), add the orange juice and turn the flame off right away. Transfer to the food processor bowl.
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