My mouth is watering. This cheesecake is absolutely amazing. It not only looks delicious but the taste is out of this world! I’m sharing it with you now because this Sunday and Monday are the Jewish holiday of Shavuot, which celebrates the giving of the Torah on Mt. Sinai. One of the main customs of the holiday is to eat dairy, so families get together toliterally stuff their faces with heavenly dairy delights. Somehow Jewish holidays always involve lots of eating… but whose complaining!
Anyway, you’re going to love this cheesecake, it’s really a special one. I love it with the fruit on top because it balances the sweetness of the cheesecake, but you can really top it with anything you like – chocolate, crushed nuts or caramel sauce.
The Ultimate Lemon Cheesecake
1 packet Streit’s lemon wafers
½ cup butter
½ tsp. kosher salt
1 lb. cream cheese
1¼ cups sugar
1 pint sour cream
2 tbsp. lemon juice
½ tsp. kosher salt
1 tsp. vanilla extract
Fresh fruit of your choice for topping—I used kiwi, strawberries and blackberries
Crush the wafers in the bowl of your food processor until they form coarse crumbs. Melt the butter and mix with the crushed wafers and salt. Press the mixture down onto the base of a 9-inch springform pan that has been lined with parchment paper.
Wrap foil around the outside of the pan and set aside.
In a separate bowl, beat the cream cheese briefly until smooth. Add the eggs one by one, mixing after each. Add the sour cream, sugar, vanilla, lemon juice and salt and mix until combined. Pour the batter over the wafer crust in the springform pan.
Place the springform pan in a larger pan and fill the larger pan with an inch of hot water. Place the pan in the oven and bake on 325°F for 60 minutes. Cake will still be wobbly when it comes out of the oven, but will set as it cools.
Cool at room temperature for an hour, then transfer to the fridge overnight. Top with fresh fruit, slice and serve.