My sister has been making this cheesecake for the last 20 years, and in all that time it is still the best cheesecake I have ever eaten. It is unapologetically full fat and worth every single calorie. It is cheesecake as it is meant to be and it is perfect to make for Shavuout (or for any other reason). We have a strong belief in our family that you don’t put on weight on Chagim…or Shabbat…or birthdays…., so find the full fat dairy section of the supermarket and get baking. Chag Sameach!
My sister and I do differ in our opinions of one part of the cake. She likes to top it with whipped cream and a dusting of cinnamon or nutmeg. I prefer to eat it without the topping. She is the baker in our family, so she gets the deciding vote.
The Ultimate Cheesecake
Enter in your ingredients here.
For the base
Crush the biscuits finely (I use a food processor). Add the melted butter and mix well. Press the mixture into the base and side of a lined 20cm springform cake tin. Refrigerate while you prepare the filling.
For the filling
Beat the cream cheese until softened. Add the sugar, flour and salt and beat well. Beat in the whole egg, the 2 egg yolks, sour cream and lemon juice.
In a separate bowl beat the egg whites until soft peaks form. Beat in the extra sugar.
Gently fold the egg white mixture into the cream cheese mixture.
Pour into the prepared biscuit crust. Bake at 160C for 1.1/4 – 1.1/2 hours. Allow to cool in the oven.
Refrigerate until firm. If desired, top with 1 cup of whipped cream and dust with cinnamon or nutmeg.
250g Marie biscuits (or any plain sweet biscuits)
125g butter, melted
375g cream cheese
3/4 cup castor sugar
1 tbspn plain flour
pinch of salt
2 eggs, separated
1 whole egg, extra
1 cup sour cream
1 tbspn lemon juice
1 tbspn castor sugar, extra