Berry Cheesecake

Let Us Eat Cheesecake

This week we commemorate the beautiful holiday of Shavuot, Z’man Matan Torateinu (Giving of the Torah). We learn Torah all night and indulge in deliciously dairy meals

Berry Cheesecake

The Jewish people have been patiently counting the Omer for the past seven weeks. And now it’s time for their reward—cheesecake!

This week we commemorate the beautiful holiday of Shavuot, Z’man Matan Torateinu (Giving of the Torah). We learn Torah all night and indulge in deliciously dairy meals.


This recipe for cheesecake is decadently rich, smooth and creamy and most importantly, it’s absolutely foolproof. One of the best things about making cheesecake is getting creative with the toppings. We’ve topped our cheesecakes with lots of different indulgent ingredients, including Oreo cookies, a Bourbon caramel sauce, chocolate and pecans, mango and coconut…..the list goes on. But this year we are going with this exquisite, show stopping berry cheesecake.

Chag Sameach!

Berry Cheesecake

2 cups Graham cracker crumbs
1 stick butter, melted
1/3 cup sugar

  • Preheat oven to 325°F.
  • Grease a 9-inch springform pan.
  • Combine cracker crumbs, melted butter and sugar until they’re the texture of sand.
  • Press mixture into the bottom of the cake pan and about 1 inch up the sides.
  • Bake for 10 minutes, until lightly browned.

Cheesecake mixture
4 8oz packages of cream cheese, at room
3 tablespoons plain flour
1/4 teaspoon salt
1 cup sugar
1 cup sour cream
1 tablespoon vanilla extract
3 large eggs, at room temperature

  • Preheat oven to 300°F.
  • Using a standing mixer or electric beater, combine the cream cheese, flour and salt until very smooth and fluffy.
  • Add the sugar, sour cream and vanilla. Beat until well blended.
  • Add eggs, one at a time, beating well after each addition.
  • Pour batter into cake tin
  • Bake for 60 to 70 minutes, until the center jiggles slightly when shaken.
  • Let cool to room temperature. Cover and refrigerate overnight.

Berry Garnish
1/2 cup raspberry jam
1 cup raspberries, washed and dried
1 cup blueberries, washed and dried
6 strawberries, washed, dried and cut in thirds, with stems.

  • Spread jam over the cheesecake.
  • Arrange berries on top of the jam.
  • Refrigerate cake until serving.

Sharon Gomperts and Rachel Emquies Sheff have been friends since high school. The Sephardic Spice Girls project has grown from their collaboration on events for the Sephardic Educational Center in Jerusalem. Follow them on Instagram @sephardicspicegirls and on Facebook at Sephardic Spice SEC Food.

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