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Classic Cheesecake with Fresh Fruit

Classic Cheesecake with Fresh Fruit

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It’s that time of year again, when cheesecakes galore are popping up all over the place. To be honest, I am not cheesecake’s biggest fan, but this recipe is one even I enjoy. The actual cheesecake is lighter, with a slight lemony undertone, and the fresh fruit helps temper the richness.


You can use this cheesecake as a base and add the topping of your choice. Some suggestions: caramel, chocolate ganache, fresh berries, pie filling, lemon curd, roasted rhubarb, etc. I went very simple with oranges, kiwis and strawberries.


Why are we talking about cheesecake? The holiday of Shavuot is almost upon us, when we celebrate the giving of the Torah by hearing the Ten Commandments being read in the synagogue. Some of the customs specific to this holiday include decorating our homes with greenery and eating dairy foods.


This recipe is closely based on Matt Preston’s cheesecake recipe. I’ve made one or two very small adjustments.

Prepare the pan:

  • You will need a 9-inch springform pan for this recipe. If you don’t have a springform pan, you can use a regular pan, but the cake will be difficult to remove. You may need to cut it while it’s still in the pan.
  • This cheesecake cooks best in a water bath, so you’ll need a larger pan that the springform pan can sit in.
  • Wrap the outside of the springform pan in 2–3 layers of foil. This helps keep the water from seeping through the crack around the base.

Crust Ingredients:

  • 4 oz. / 120 grams tea biscuits, crushed
  • ⅓ cup sugar
  • 8 tbsp. butter, melted
  • Pinch of salt

Crust Directions:

  1. Crush the tea biscuits to a fine crumb, and mix with the sugar, salt and melted butter.
  2. Press the mixture down firmly into the base of the springform pan. Use the back of a spoon to help compress the mixture.
  3. Bake at 350° F for 10 minutes, then set aside to cool.

Cheesecake Ingredients:

  • 24 oz. cream cheese (3 cups)
  • 1 cup sugar
  • 4 eggs
  • 2½ tbsp. lemon juice
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 1¼ cup heavy cream

Cheesecake Directions:

  1. Let the cream cheese come to room temperature.
  2. Using an electric mixer (stand or handheld), beat the cream cheese until smooth. Add the sugar, and mix until fully incorporated.
  3. Add the eggs one a time. Wait until each one is fully incorporated before adding the next.
  4. Pour in the lemon juice, vanilla and salt, and mix. Slowly pour in the heavy cream, and mix until smooth.
  5. Pour the cheese mixture over the base.
  6. Place the springform pan into the larger pan, and add 1 inch of water to the larger pan.
  7. Bake at 350° F for approximately 60–75 minutes. In order not to overcook the cake, turn off the oven when the center is still jiggly (but not completely wet). Leave the cheesecake to cool in the oven for an hour. Then remove and let it cool completely.
  8. Refrigerate cake until cold. Run a knife around the edge of the pan, then gently release the springform.
  9. Top with fresh fruit. I used orange, kiwi and strawberries.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
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Anonymous California June 18, 2016

Last year, I won a cheesecake contest. I add cottage cheese pushed through a sieve the very old fashioned way. Eons ago, I made my own recipe up combining different old world european ways. the best one in my whole life is the one i use. it contains also cottage cheese pushed through a sieve, the cream cheese and sour cream. mine takes all day to make. baking, cooling down in the oven, then on the counter and them in the refrigerator. but it is the best i have ever had anywhere. i change the toppings or my favorite is no topping at all! Reply

Alicia Madrid June 10, 2016

There are so many options. Gelatine in hot water with the mixture and then cold, one or several eggs and then owen, nothing but the cheeses, and then fridge..... With 2 as your recepie or with 3 or more types of different cheeses (ricotta, mascarpone...), one recepie is having bananas mixed with the cheese, caramel inside and in the top.... I have decided I am doing them in little glass bottles, then layers (meaning several days of work and thinking..) can be visible. ;) Reply

Miriam Szokovski June 9, 2016

springform pan Hi Tova,

you can use a disposable aluminum pan, it's just harder to get the cheesecake out neatly. Reply

Dvorah June 9, 2016

Easy Thank you for this easy recipe
I change a little your original and I didn't use sugar in the crust , the cookies have sugar . I substitute the sour cream by Greek yogur . And I baked in an aluminum form pan I don't have a spring form pan. oncel cooled I cut the pan and set in a ceramic plate. thabk you and jag sameaj ! Reply

Alicia Madrid June 9, 2016

Interesting Thanks a lot, Miriam Szokovski, for this recepie with eggs and fresh fruits on the top. There are a lot of possible options for making the cake. Reply

Tova June 8, 2016

Sounds delicious! But does it Have to be baked in a springform pan? Can I use disposable aluminum pan? Reply

Carol Cohen-Horrocks Spokane, WA June 5, 2016

Matt Preston's Cheesecake Recipe Thank you for the fruit idea as a topping, I like blueberries or raspberries instead of kiwi fruit! Reply

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