It is customary to eat dairy foods on the holiday of Shavous. What better food than cheesecake?! Enjoy this great recipe courtesy of kosher.com
Ingredients:
Crust
- 2 (4.2-ounce) bags vanilla tea biscuits
- 1 cup (2 sticks) butter, melted
Cheesecake
- 3 pounds farmer cheese, at room temperature
- 10 eggs, at room temperature
- 2 cups sugar
- 16 ounces sour cream
- 2 (6-ounce) vanilla lebens
- 2 tablespoons flour
- 2 tablespoons vanilla sugar
- 1 (2.8-ounce) box Osem vanilla pudding
Topping
- 1 (2.8-ounce) box Osem vanilla pudding
- 1 cup milk
- 1 and 1/4 cups heavy cream
- 2 tablespoons confectioners’ sugar
Instructions:
- Preheat oven to 350ºF. In a food processor fitted with the knife blade, pulse all the tea biscuits into crumbs. Add melted butter and mix.
- Divide crumbs between two springform pans (I use two 9-inch pans) and press down to form an even crust.
- Bake for 10 minutes. Set aside.
- Combine all ingredients in the bowl of an electric mixer with the whisk attachment. Mix until smooth and no lumps are visible, stopping to scrape down sides if needed.
- Divide cheese batter between the two pans. Bake for 45 minutes.
- Turn oven off (do not open) and leave cakes inside to cool for at least 4 hours. (I baked the cakes right before going to sleep and let them cool in the oven overnight.)
- Combine all ingredients in the bowl of an electric mixer fitted with the whisk attachment. Beat for 2 minutes until creamy but still a bit runny.
- Spread over both cakes, smoothing the tops with an offset spatula. Freeze.
- To remove the cake from the pan, first run a sharp knife around the cake. Let cake thaw before serving.
Enjoy!
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