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No Diets specified
Another cake that makes a stunning impression, tastes great and is uncomplicated. Follow the instructions for the water bath, as it ensures a cake that is baked through evenly, and the steam creates a creamier consistency in the cake.
Ready-made graham cracker crumbs (or 8 crackers, crushed)
4 tubs whipped cream cheese (8 ounces each)
1 and 1/4 cups sugar
4 eggs
1 tablespoon Gefen Vanilla Sugar
Caramel sauce for glaze — such as Dulce de Leche
Candied toasted pecans (optional)
Preheat oven to 350 degrees Fahrenheit. Place the graham cracker crumbs at the bottom of a 9-inch springform pan.
Whip cream cheese, sugar, eggs, and vanilla sugar on high speed in an electric mixer until light and fluffy. Pour onto crumbs.
Wrap the bottom of the springform pan with aluminum foil. Fill a large disposable pan halfway with boiling water. Place the springform pan into the pan of water.
Bake for one hour. Turn off the oven, open the oven door slightly and let the cheesecake cool inside the oven.
Once the cheesecake has fully cooled, remove sides of the pan carefully. Pour the caramel sauce over the top of the cake. Chill cheesecake for several hours before serving.
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