Brunch Cheesecake Recipe - Kosher, Dairy
A rich yet balanced cheesecake designed for a refined brunch table—creamy, lightly sweet, and brightened with citrus. This dairy dessert is ideal for Shavuot, Yom Tov brunch, or an elegant weekend gathering.
Overview
Servings: 12
Yield: 1 (9-inch) cheesecake
Prep Time: 25 minutes
Cook Time: 60–70 minutes
Chill Time: 4 hours minimum (overnight preferred)
Difficulty: Intermediate
Cooking Vessel: 9-inch springform pan, roasting pan (for water bath), stand mixer or hand mixer
Kashrut Notes
Use only certified kosher dairy products (hechsher required).
Confirm graham crackers and extracts are kosher-certified.
This recipe is chalav dairy and should not be served with meat meals.
Ingredients
Crust
1½ cups kosher graham cracker crumbs
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
Pinch kosher salt
Filling
24 oz (3 packages) full-fat cream cheese, room temperature
1 cup granulated sugar
3 large eggs, room temperature
¾ cup sour cream
¼ cup heavy cream
1 tablespoon pure vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
Pinch kosher salt
Optional Brunch Topping
Fresh berries (strawberries, blueberries, raspberries)
Light dusting powdered sugar
Honey drizzle or berry compote
Instructions
1. Prepare the Pan
Preheat oven to 325°F (163°C).
Wrap the outside of the springform pan tightly with aluminum foil to prevent water seepage.
2. Make the Crust
Combine graham crumbs, sugar, salt, and melted butter.
Press mixture firmly into the bottom of the pan.
Bake for 10 minutes.
Cool slightly while preparing filling.
3. Prepare the Filling
Beat cream cheese on medium speed until smooth (2–3 minutes).
Add sugar; mix until fully incorporated.
Add eggs one at a time, mixing on low speed after each addition.
Blend in sour cream, heavy cream, vanilla, lemon juice, zest, and salt.
Mix just until smooth—do not overbeat.
4. Water Bath (Bain-Marie)
Pour batter over crust.
Place springform pan into a larger roasting pan.
Pour hot water halfway up the sides of the springform pan.
5. Bake
Bake 60–70 minutes until edges are set but center slightly jiggles (internal temp ~150°F).
6. Controlled Cooling
Turn off oven.
Crack oven door open slightly.
Let cheesecake cool inside for 1 hour.
Remove and cool to room temperature.
Refrigerate at least 4 hours, preferably overnight.
7. Garnish & Serve
Top with fresh berries and optional drizzle before serving.
Slice with a warm, clean knife for sharp presentation.
Nutritional Information (Approximate Per Serving)
Calories: 420
Protein: 7g
Carbohydrates: 32g
Sugars: 24g
Fat: 30g
Saturated Fat: 18g
Sodium: 280mg
Values are estimates and vary by ingredient brand.
Dietary Adaptations
Gluten-Free: Substitute gluten-free kosher graham crackers.
Lower Sugar: Reduce sugar by ¼ cup; texture will remain stable.
Lightened Version: Use low-fat cream cheese and light sour cream (texture slightly less rich).
No Water Bath Option: Bake without water bath; texture will be slightly denser and may crack.
Tips & Troubleshooting
Cracks on top?
Likely overmixed or overbaked. Maintain low mixing speed and avoid exceeding 150–155°F internal temperature.
Soggy crust?
Ensure foil wrap is tight. Alternatively, bake crust 5 extra minutes before filling.
Lumpy batter?
All dairy must be fully room temperature before mixing.
Sunken center?
Usually from drastic temperature change. Cool gradually inside oven first.
Serving Suggestions
Pair with fresh fruit salad and smoked salmon platter for a balanced brunch.
Serve alongside hot coffee, iced latte, or sparkling citrus spritzer.
For Yom Tov presentation, decorate with edible flowers and mint sprigs.
Storage
Refrigerate covered up to 5 days.
Freeze (whole or sliced) tightly wrapped up to 2 months. Thaw overnight in refrigerator.
Notes
Full-fat dairy provides optimal structure and mouthfeel.
Cheesecake flavor improves after 24 hours of refrigeration.
For clean slices at a brunch buffet, pre-slice while cold and wipe knife between cuts.
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