Preheat the oven to 325 degrees.
Sprinkle the bottom of a lightly greased, 9-inch springform pan with graham cracker crumbs. Combine the cheese and sugar in a blender or with an electric mixer at medium speed until they are well mixed. Add the eggs, one at a time, mixing well after each addition. Blend in the vanilla. Pour the mixture into the springform pan, wrapping the bottom and sides of the pan tightly with aluminum foil. Place the springform pan in a large roasting pan. Add enough hot water to come halfway up the sides of the springform pan. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cheesecake comes out clean.
Cool the cake in the pan on a wire rack. When it is cool, loosen the cake from the rim of the pan using the blade of a knife. If desired, top it with fresh fruit - strawberries or blueberries - or fruit preserves. Refrigerate the cheesecake until you are ready to serve it.
back to Jewish cooking back to cookbook and chef recipes back to article on shavuot cheesecake recipes main dessert page
Reprinted with permission from ©2005 Collector's Press, Inc. America's Great Delis: Recipes and Traditions from Coast to Coast by Sheryll Bellman, published by Collector's Press
back to book review