Kid-Friendly Cheesecake Recipe - Kosher

A creamy, mildly sweet, ultra-smooth cheesecake designed specifically for young palates—no sharp tang, no cracks, no complicated techniques. This dairy dessert follows kosher guidelines (use certified kosher ingredients and equipment).

---

Overview

• Servings: 10–12 slices

• Yield: 1 (9-inch) cheesecake

• Prep Time: 20 minutes

• Cook Time: 55–65 minutes

• Cooling Time: 4 hours (minimum, including chilling)

• Difficulty: Easy to Moderate

• Cooking Vessel: 9-inch springform pan, large roasting pan (for water bath), mixing bowls, electric mixer

---

Ingredients

Crust

• 1½ cups kosher graham cracker crumbs

• ¼ cup granulated sugar

• ½ cup unsalted butter, melted (kosher, dairy)

Filling

• 24 oz (3 blocks) full-fat cream cheese, room temperature (kosher-certified)

• ¾ cup granulated sugar

• 3 large eggs, room temperature

• 1 cup sour cream (kosher-certified)

• 1 tablespoon pure vanilla extract

• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)

• ¼ teaspoon salt

Optional Kid-Friendly Toppings

• Fresh strawberries or blueberries

• Mini chocolate chips

• Whipped cream

• Caramel or chocolate drizzle

---

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 leaks during the water bath.

2. Make the Crust

• Combine graham cracker crumbs and sugar.

• Stir in melted butter until mixture resembles wet sand.

• Press firmly into the bottom of the pan.

• Bake for 8–10 minutes.

• Remove and cool slightly.

3. Prepare the Filling

• Beat cream cheese on medium speed until completely smooth (2–3 minutes).

• Add sugar; mix until incorporated.

• Add eggs one at a time, mixing on low speed. Do not overmix.

• Blend in sour cream, vanilla, flour, and salt until just combined.

4. Assemble & Bake

• Pour filling over crust and smooth the top.

• Place springform pan into a large roasting pan.

• Pour hot water into roasting pan until it reaches halfway up the sides of the cheesecake pan.

• Bake 55–65 minutes. The center should jiggle slightly.

5. Cool Gradually

• Turn off oven, crack the door open, and let cheesecake sit 1 hour.

• Remove from water bath and cool to room temperature.

• Refrigerate at least 3 hours (preferably overnight).

6. Serve

• Run a knife around the edge before removing the springform ring.

• Add kid-friendly toppings just before serving.

---

Nutritional Information (Approximate Per Slice – 12 slices)

• Calories: 380

• Protein: 6g

• Fat: 28g

• Carbohydrates: 26g

• Sugar: 20g

• Calcium: 8% DV

(Nutritional values are estimates and may vary.)

---

Dietary Adaptations

• Gluten-Free: Replace graham crackers with gluten-free crumbs and use cornstarch instead of flour.

• Lower Sugar: Reduce sugar to ½ cup; sweetness remains kid-friendly.

• No Water Bath Option: Bake at 300°F for 70–75 minutes; texture will be slightly denser.

• Dairy-Free (Non-Traditional): Substitute plant-based cream cheese and sour cream with kosher pareve alternatives; texture may be softer.

---

Tips & Troubleshooting

• Avoid Cracks: Do not overmix; over-incorporating air causes cracking.

• Room Temperature Ingredients: Ensures smooth batter without lumps.

• Slight Jiggle Is Good: Center should wobble like gelatin when done.

• Clean Slices: Dip knife in warm water and wipe dry between cuts.

• Too Soft? Chill longer; cheesecake firms as it cools.

---

Serving Suggestions

• Cut into small squares for birthday parties.

• Top half the cake differently to let kids “choose their side.”

• Serve with a mild berry compote for color and natural sweetness.

• Pair with milk or a light fruit smoothie.

---

Notes

• Use only kosher-certified dairy products and ensure utensils and pans are dairy-designated.

• For holidays such as Shavuot, decorate with pastel fruit designs.

• Cheesecake freezes well (without toppings) for up to 2 months; thaw overnight in refrigerator.

---