Shavuos Recipes
This is the time of the year we bring out our trusty cheesecake recipe and wonder why we only make it once a year! Whether you’re going with the tried and true, this year, or want to get bold with something new, here are some tips to making your cheesecakes fantastic:
- If you are using a mixer, mix on low speed using paddles so that you don’t add air to the batter. It’s important to never whip your ingredients.
- Bring all the ingredients to room temperature before starting.
- Do not put your spring form pan directly in water; place the water bath on a different rack.
- Cheesecake is not a cake. It’s really a custard. If you bake it at a lower temperature, it sets creamier, even though it takes longer to cook. 325° for about 45 minutes is about right.
- After baking, turn off the oven and leave the door closed for an hour – no peeking!
- Allow the cake to come to room temperature and then refrigerate overnight if possible.
- Remove from the refrigerator about 30 minutes to an hour before serving.






