This is a tasty cheesecake to make during the Jewish holiday of Shavuot, when you eat a lot of dairy foods. Top with your favorite blueberry, strawberry, or other topping. Or enjoy it without a topping. It is a delicious cheesecake!
- Serves: 1 person
- 10graham crackers
- ½cup walnut pieces
- ¼cup confectioners' sugar
- 1½ teaspoons ground cinnamon
- ¼teaspoon ground nutmeg
- 1pinch salt
- 2tablespoons unsalted butter, melted
- 2pounds cream cheese at room temperature
- 4eggs at room temperature
- 1½ cups white sugar
- ¾cup sour cream
- ½cup half-and-half
- ¼cup sweetened condensed milk
- ¼cup all-purpose flour
- 2teaspoons vanilla extract
- 1quart boiling water, or as needed
Step 1Preheat oven to 325 degrees F (165 degrees C). Place parchment paper over bottom of a 9-inch springform pan and seal pan around the base (the parchment paper should be sticking out the edges). Grease sides of pan, but not parchment paper.
Step 2Pulse graham crackers, confectioners' sugar, walnuts, cinnamon, nutmeg, and salt in a food processor until mixture is crumbly, about 30 seconds. Pour melted butter over the crumbs and continue to process for 10 seconds. Push crumbs down the sides of the processor with a spatula and continue processing for about 10 more seconds until crumbs are evenly darkened. Press mixture firmly in an even layer across bottom of pan.
Step 3Clean and dry food processor. Cut cream cheese into chunks and place in food processor. Add eggs, sugar, sour cream, half-and-half, sweetened condensed milk, flour, and vanilla extract. Using short 1-second pulses, blend until smooth. This should take about 15 seconds; scrape down the sides if necessary, but do not overmix.
Step 4Bring water to a boil. While water is heating, carefully pour cheesecake filling into prepared springform pan. Smooth surface with a spatula. Pop large bubbles with the tip of a paring knife.
Step 5Place a large roasting pan in bottom of oven; pour in boiling water. Set cheesecake on middle oven rack, above pan of water.
Step 6Bake in preheated oven for 1 hour. Remove roasting pan, close oven, turn off heat, and let cheesecake rest inside oven for 1 to 2 hours.
Step 7Remove cheesecake from oven; allow it to cool to room temperature. Store cheesecake in refrigerator and chill overnight before serving.