Seasonal Cheesecake Recipe - Kosher
A versatile, kosher dairy cheesecake base designed to showcase seasonal produce—berries in spring, stone fruit in summer, apples or pears in fall, citrus in winter.
Overview
Servings: 12 slices
Yield: One 9-inch (23 cm) cheesecake
Prep Time: 25 minutes
Cook Time: 60–70 minutes
Chill Time: 4–6 hours (or overnight)
Difficulty: Intermediate
Cooking Vessel: 9-inch springform pan, roasting pan (for water bath), stand mixer or hand mixer
Ingredients
Crust
1½ cups kosher graham cracker crumbs (or finely crushed kosher digestive biscuits)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted (ensure kosher certification)
Pinch of kosher salt
Cheesecake Filling
32 oz (4 packages) full-fat cream cheese, room temperature (kosher-certified)
1 cup granulated sugar
1 cup sour cream (kosher-certified)
3 large eggs, room temperature
1 tablespoon pure vanilla extract (kosher-certified)
1 tablespoon fresh lemon juice
1 tablespoon all-purpose flour (optional, for stability)
Pinch of kosher salt
Seasonal Topping (Choose One or Combine)
Spring:
2 cups fresh strawberries, halved
1 tablespoon sugar
1 teaspoon lemon zest
Summer:
2 cups mixed berries or sliced peaches
1 tablespoon honey
Fall:
2 cups sautéed apples or pears
1 teaspoon cinnamon
2 tablespoons brown sugar
Winter:
1 cup citrus curd (lemon or orange)
Candied citrus peel or pomegranate arils
Instructions
1. Prepare the Crust
Preheat oven to 325°F (163°C).
Mix graham crumbs, sugar, salt, and melted butter until evenly moistened.
Press firmly into the bottom of a greased 9-inch springform pan.
Bake 8–10 minutes until lightly golden. Cool completely.
2. Prepare the Filling
Beat cream cheese on medium speed until smooth and lump-free (2–3 minutes).
Add sugar and mix until incorporated.
Blend in sour cream, vanilla, lemon juice, and salt.
Add eggs one at a time, mixing on low speed just until combined.
If using flour, mix briefly to incorporate.
Do not overmix; excess air causes cracking.
3. Bake (Water Bath Method Recommended)
Wrap the outside of the springform pan in foil.
Pour filling over cooled crust.
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake 60–70 minutes until edges are set but center slightly jiggles.
Turn off oven, crack door, and cool inside for 1 hour.
Refrigerate at least 4–6 hours or overnight.
4. Add Seasonal Topping
Add fruit or seasonal garnish just before serving. For cooked toppings (e.g., apples), cool completely before adding.
Nutritional Information (Approximate Per Slice)
Calories: 420–480
Protein: 7–9 g
Fat: 32 g
Carbohydrates: 30–35 g
Sugar: 22–26 g
Fiber: 1–2 g
Sodium: 280–320 mg
Values vary depending on topping.
Dietary Adaptations
Gluten-Free: Use gluten-free kosher graham crackers.
Lower Sugar: Substitute up to ½ the sugar with a kosher-approved sweetener blend.
Lighter Version: Replace 8 oz cream cheese with Neufchâtel and use light sour cream.
No Water Bath Option: Bake at 300°F for 70–80 minutes; expect slightly firmer texture.
Tips & Troubleshooting
Cracked Top: Usually from overbaking or overmixing. Use water bath and avoid high speed mixing.
Lumpy Batter: Ensure cream cheese is fully softened before mixing.
Soggy Crust: Double-wrap pan tightly before water bath.
Dense Texture: Do not overbeat eggs; mix on low once added.
Clean Slices: Dip knife in hot water and wipe between cuts.
Serving Suggestions
Garnish with fresh mint or toasted nuts.
Drizzle with caramel sauce (fall variation).
Pair with coffee or espresso after a dairy meal.
Serve chilled but allow 15–20 minutes at room temperature for optimal texture.
Notes
This is a kosher dairy (chalav) dessert; serve after a dairy meal and not with meat.
Always verify kosher certification for processed ingredients (cream cheese, sour cream, vanilla, graham crackers).
For Shavuot or other dairy-focused occasions, this recipe adapts beautifully to themed toppings.
Cheesecake flavor deepens after 24 hours of refrigeration.
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