The Show Stopper Cheesecake Recipe - Kosher, Dairy

A tall, ultra-creamy, bakery-style cheesecake with a buttery crust and glossy finish. This recipe is designed for structural integrity (clean slices), balanced sweetness, and classic New York–style texture—fully kosher dairy when prepared with certified kosher ingredients.

---

Overview

• Servings: 12–14 slices

• Yield: 1 (9-inch) tall cheesecake

• Prep Time: 30 minutes

• Cook Time: 75–90 minutes

• Chill Time: Minimum 6 hours (preferably overnight)

• Total Time: About 8 hours (including chilling)

• Difficulty: Intermediate

• Cooking Vessel: 9-inch springform pan, roasting pan (for water bath), stand mixer or hand mixer

---

Kashrut Notes

• Use kosher-certified cream cheese, sour cream, butter, and eggs (check for reliable hechsher).

• This is a dairy (Chalavi) recipe.

• If serving after a meat meal, observe appropriate waiting times according to your custom.

---

Ingredients

Crust

• 2 cups graham cracker crumbs (about 14 full sheets; kosher-certified)

• 6 tablespoons unsalted butter, melted

• 2 tablespoons granulated sugar

• Pinch kosher salt

Filling

• 4 (8-ounce) blocks full-fat cream cheese, room temperature

• 1 ¼ cups granulated sugar

• 4 large eggs, room temperature

• 1 cup full-fat sour cream

• ½ cup heavy cream

• 1 tablespoon pure vanilla extract

• 1 tablespoon fresh lemon juice

• 2 tablespoons all-purpose flour

• ¼ teaspoon kosher salt

Optional Topping (Glossy Finish)

• ½ cup sour cream

• 2 tablespoons powdered sugar

• ½ teaspoon vanilla extract

---

Instructions

1. Prepare the Pan

• Preheat oven to 325°F (163°C).

• Wrap the outside of a 9-inch springform pan tightly in two layers of heavy-duty foil to prevent water seepage.

• Lightly grease the inside.

2. Make the Crust

• Combine graham crumbs, sugar, salt, and melted butter.

• Press firmly into the bottom and 1 inch up the sides of the pan.

• Bake for 10 minutes.

• Cool while preparing filling.

3. Prepare the Filling

• Beat cream cheese on medium speed until completely smooth (no lumps).

• Gradually add sugar; beat until incorporated.

• Add eggs one at a time, mixing on low speed after each addition.

• Mix in sour cream, heavy cream, vanilla, lemon juice, flour, and salt.

• Do not overmix—excess air causes cracks.

4. Water Bath Setup

• Pour filling into cooled crust.

• Place springform pan inside a large roasting pan.

• Add hot water halfway up the sides of the springform pan.

5. Bake

• Bake 75–90 minutes.

• Cheesecake is done when edges are set but center jiggles slightly (internal temp ~150°F).

6. Controlled Cooling

• Turn off oven, crack door open, and allow cheesecake to cool inside for 1 hour.

• Remove and cool to room temperature.

• Refrigerate at least 6 hours, preferably overnight.

7. Optional Topping

• Whisk sour cream, powdered sugar, and vanilla.

• Spread thinly over chilled cheesecake.

• Chill an additional 30 minutes before serving.

---

Nutritional Information (Approximate, Per Slice – 1/14 of cake)

• Calories: 520

• Protein: 8g

• Fat: 38g

• Saturated Fat: 22g

• Carbohydrates: 38g

• Sugar: 29g

• Fiber: 0.5g

• Sodium: 310mg

Values vary depending on brands used.

---

Dietary Adaptations

• Gluten-Free: Use gluten-free graham crackers or almond flour crust.

• Lower Sugar: Reduce sugar by ¼ cup; texture remains stable.

• No Sour Cream: Substitute full-fat Greek yogurt (kosher-certified).

• Dairy-Free (Pareve): Use plant-based cream cheese and coconut cream; results will be softer and slightly less dense.

---

Tips & Troubleshooting

Prevent Cracks

• Use room-temperature ingredients.

• Mix on low speed after adding eggs.

• Always use a water bath.

• Cool gradually in oven.

Lumpy Batter

• Cream cheese must be fully softened before mixing.

• Beat thoroughly before adding other ingredients.

Soggy Crust

• Double-wrap foil securely.

• Alternatively, place a pan of water on a lower rack instead of full water bath.

Cheesecake Too Soft

• Underbaked. Center should reach about 150°F.

• Allow full overnight chill to set structure.

---

Serving Suggestions

• Fresh strawberries or blueberry compote

• Shaved dark chocolate

• Lemon curd drizzle

• Whipped cream rosettes

• Serve slightly chilled (remove from refrigerator 20 minutes before slicing for clean cuts)

For pristine slices:

• Use a hot, dry knife.

• Wipe blade clean between cuts.

---

Notes

• Full-fat dairy is essential for the signature dense texture.

• Cheesecake freezes exceptionally well (up to 2 months, tightly wrapped).

• Flavor deepens after 24 hours.

• For an even taller “show-stopper” effect, use a pan extender collar lined with parchment.

---