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Cheesecake w/Etrog Zest (D, TNT)
Source: "Jewish Holiday Baking," by Marcy Goldman
Serves: 10

Bottom Crust:
1-1/4 cups vanilla wafer or Graham cracker crumbs
1/4 cup unsalted butter, melted
1 tbsp. brown sugar
1/4 tsp. ground cinnamon

Cheesecake Filling:
1 pound pot cheese
8 ounces cream cheese, softened
1 cup sugar
1/4 cup all-purpose flour
1/2 cup plain yogurt or sour cream
4 eggs, plus 1 yolk
2 tbsp. fresh lemon juice
1 tbsp. finely minced etrog/esrog or lemon zest

Make Bottom crust:
In a medium sized bowl, mix ingredients together with a fork until evenly moistened. Press them into the bottom of a greased 9" springform pan.

Make Cheesecake Filling:
Preheat the oven to 425°F.

In a large mixing bowl, cream the cheeses until smooth. Then add sugar and flour. Blend in the yogurt.

Add the eggs, yolk, lemon juice and zest, combining until smooth and thoroughly incorporated.

Pour the batter into the prepared pan and bake for 15 minutes. Reduce heat to 225°F and bake for another 40 minutes. The cake will be set in the middle and slightly golden in color.

Cool well. Cover the top of the cake with plastic wrap and chill it overnight.

Posted by Ruth Baks

Nutritional Info Per Serving: N/A