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Member: Leah Schapira
Prep time: 20 minutes
Level: Medium
Serving/Yields: 3 pies



My mother serves this for breakfast every Shabbat morning and my family polishes off two whole cakes. You can use reduced fat cream cheese and reduced fat sour cream for a lighter version of the cheesecake. You can also serve this in a pyrex baking dish or in a spring form pan for a more elegant presentation. This cheesecake freezes well so simply wrap and freeze any extra pies to enjoy later. Recipe from "Fresh & Easy Kosher Cooking" by Leah Schapira.

Ingredients:

1 lb farmer cheese

1½ cups sour cream
8 oz container whipped cream cheese

6 large eggs, separated

¼ cup orange juice

1 tbsp vanilla sugar

1½ cups sugar, divided
3 round graham cracker pie shells

3 heaped tbsp flour

For the sour cream topping:
1½ cups sour cream

1 tbsp vanilla sugar

1 tbsp sugar

Directions:

1. Preheat oven to 350°F (180°C).


2. In a large bowl, using a spoon, mix farmer cheese, sour cream and cream cheese.
3. Add 6 egg yolks, orange juice, vanilla sugar and ¾ cup sugar.
4. Mix till incorporated.
5. Add flour.
6. In a mixer, beat egg whites until stiff peaks form.
7. Gradually add the remaining ¾ cup sugar.
8. Fold beaten whites into the cheese mixture.
9. Divide filling into the 3 pie shells.10. Bake for 40 minutes. The cheesecakes should be slightly golden on the edges.
11. For the topping, combine sour cream and sugars.
12. Remove cheesecakes from oven and let cool 5 minutes. When still warm, divide the sour cream topping between the three cheesecakes. With the back of a spoon, starting from the center, circle the topping across the top until it covers the entire cake.
13. Alternatively, if serving for dessert, you can drizzle dulce de leche, caramel or desired topping.

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