Directions

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.

Tips:
• For those who appreciate the taste of a fresh cheesecake yet want to make it in advance: Freeze your cheesecake raw. Remove from freezer the night before you plan to bake it and thaw it in the fridge. Once it is baked and cooled refrigerate it overnight. Enjoy!

• To ensure a smooth surface, the cheeses and eggs should be at room temperature. Leave them out for an hour before you begin.

• To prevent a cheesecake from cracking, do not overbeat the batter. Mix the cream cheese and sugar well to eliminate lumps, but once the eggs are added, beat the mixture as little as possible.

• A water bath is a key tool to ensure a crack-free surface. To create a water bath, insert your cheesecake inside a larger pan and pour in water to about 1-2 inches (2½–5 cm) high. Bake the cheesecake inside the water-filled pan.

• About ten minutes after removing the cake from the oven, loosen the cake from the pan by running the tip of a knife around the entire perimeter of the cake. This will allow the cake to pull away freely from the pan as it cools.

Notes:
While the above recipe makes for an award-winning cheesecake, you can feel free to pick and choose selected elements to dress up your own favorite recipe.

Lemon Cheesecake with Floral Accents

Name: Lemon Cheesecake with Floral Accents
Cook time: 15 h
Total time: 15 h
Yield: 12
Ingredients: 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 vanilla cookies, crushed; 6 eggs; 4 tablespoons orange juice; 1 Gefen Instant Vanilla Pudding; 1 small container Kineret Whipped Topping

Idy Swimer

Family Table by Mishpacha Magazine

Recipe Description:

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.

Ingredients

For the Cake

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

For the Crust

1/2 stick (1/4 cup / 50 grams) butter, cut into small pieces
1 bag vanilla cookies, crushed

For the Yellow Cream

6 eggs
4 tablespoons orange juice
1 Gefen Instant Vanilla Pudding
1 small container Kineret Whipped Topping

Directions

Step 1 - Prepare the Crust

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.

Step 2 - Prepare the Cake

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.

Step 3 - Prepare the Lemon Cream

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.

Courses

Popular

Popular Sources

Occasions

Everyday

Community

Cooking Shows

Kitchen Academy

Family & Kids

Travel & Trends

Challenges and Competitions

Cooking & Hosting

Home & Lifestyle

Torah & Halacha

Lemon Cheesecake with Floral Accents

Directions

Prepare the Crust

Prepare the Cake

Prepare the Lemon Cream

Suggested Recipes

Explore

Tell Us How It Went: Share Your Experience

0 Comments

Your comment will be posted in a moment...