Soft, Airy, and Creamy: The Ultimate Shavuot Cheesecake

Shavuot and cheesecake simply belong together. Every year, tables fill with creamy dairy desserts, baked treats, and family favorites, but every once in a while, a cheesecake comes along that truly steals the spotlight.

This one is soft, airy, creamy, and beautiful enough to look like the centerpiece of the holiday table. Best of all, it’s surprisingly simple to make.

Honestly, when a classic cheesecake tastes this good, there’s no need to chase complicated recipes.

So what do you say? Ready to start baking?

What You’ll Need

For the Crust

• 7 oz Petit Beurre biscuits or tea biscuits
• 7 tbsp melted butter

For the Cheesecake Filling

• 18 oz cream cheese
• 9 oz soft white cheese or farmer cheese
• Two 7 oz containers sour cream
• 1 tbsp cornstarch
• 3 tbsp vanilla pudding mix
• 1 tsp vanilla bean paste
• 4 large eggs
• 1 1/2 cups sugar

For the Topping

• 7 oz sour cream
• 3 tbsp vanilla pudding mix
• 2 tbsp powdered sugar

For Garnish

• Fresh strawberries or blueberries
• A few crushed biscuit crumbs

How to Make It

Prepare the Crust

Preheat the oven to 300°F.

In a food processor, crush the biscuits into fine crumbs.

Add the melted butter and pulse until combined.

Press the mixture firmly into the bottom of a parchment lined springform pan, creating an even layer.

Freeze for 10 minutes while preparing the filling.

Make the Cheesecake Filling

In a large bowl, whisk together the cream cheese, soft white cheese, and sour cream until smooth.

Add the sugar and vanilla bean paste and mix gently.

Add the eggs one at a time, whisking slowly after each addition. Avoid overmixing.

Add the cornstarch and vanilla pudding mix and stir just until combined.

Pour the batter over the prepared crust.

Bake for about 1 1/2 hours, using top and bottom heat, until the cheesecake is mostly set with a slight wobble in the center.

Chill and Decorate

Remove the cheesecake from the oven and let it cool completely at room temperature.

Refrigerate overnight for the best texture.

To make the topping, mix together the sour cream, vanilla pudding mix, and powdered sugar until smooth.

Spread the topping evenly over the chilled cheesecake.

Decorate with fresh berries and a sprinkle of biscuit crumbs before serving.

Enjoy!