Shavuot is coming, and I know what you’re thinking: “Jamie, just give me the cheesecake!” I hear you! For some of us, Shavuot is the one time of year we really go all out on the dairy, and we want it to be worth every single calorie. Over the years, we’ve shared dozens of recipes, but this year I wanted to do something special. I’m opening up the Jamie Geller Cheesecake Hall of Fame.
We’ve looked at the data, read your comments, and tracked the downloads. Here are the four recipes that define Shavuot for our community, starting with the undisputed GOAT (Greatest of All Time).
1. The “Hall of Fame” Legend: Heavenly Cheesecake
This is it. The one. The recipe that has been downloaded, printed, and stained with batter in thousands of kitchens. It’s “Heavenly” for a reason—it’s that perfect balance of dense and fluffy, with a classic graham cracker crust. If you only make one, make this one. It’s the gold standard.
2. The Israeli Favorite: Israeli Cheesecake
Want to feel like you’re sitting in a café in Tel Aviv? This is your cake. Unlike the heavy New York style, this uses Israeli “Gvina Levana” (white cheese), making it lighter, airier, and slightly tangier. It’s the ultimate “Shavuot in Israel” vibe.
3. The Modern Classic: Basque Cheesecake
If you’re over the “perfection” of a crack-free top, meet the Basque. It’s intentionally burnt, crustless, and incredibly creamy. It looks rustic and sophisticated at the same time. Bonus: It’s almost impossible to mess up because it’s supposed to look like that!
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4. The Crowd-Pleaser: Snickers Cheesecake
We never want anyone left out of the Shavuot celebration. This pareve version is so creamy that my family honestly can’t tell the difference. Pro Tip: If you want to make this one dairy, just swap the non-dairy cream cheese and sour cream for the real deal—it works beautifully both ways!
5 Pro Tips for Cheesecake Perfection (Updated!)
Since we’re aiming for the Hall of Fame this year, let’s make sure your technique is as good as the recipe. Here are my top 5 tips to ensure no cracks, no sinks, and total success:
1. It’s a Custard, Not a Cake!
The biggest mistake people make is baking a cheesecake until it’s dry and firm. Remember: cheesecake is actually a baked custard. The eggs and cheese only truly firm up after they’ve been chilled. To get that silky, “melt-in-your-mouth” texture, bake it gently at a lower temperature and walk away! If it looks like a sponge cake, you’ve gone too far.
2. Take a Dip (The Water Bath)
If your recipe has more eggs than cheese (like our Heavenly Cheesecake), it needs a little spa day. Baking your cake in a “Bain Marie”—a shallow pan of water—ensures the heat is distributed evenly. This prevents the edges from turning into “scrambled eggs” before the center is even cooked.
Pro-Tip: Wrap your springform pan in two layers of heavy-duty foil to keep the water out. Nobody likes a soggy crust!
3. Stop the Whirlwind (Don’t Overmix!)
We all love a high-powered mixer, but once those eggs go in, slow it down. Over-mixing incorporates too much air, which makes the cake puff up like a soufflé and then collapse—creating those dreaded cracks. Mix just until the batter is smooth. As I always say: in the kitchen, sometimes less really is more!
4. Parchment is Your Best Friend
For the Basque especially, but for all cakes, lining your pan with parchment makes removal a breeze. No one wants to leave half their Hall of Fame crust stuck to the bottom of the pan!
5. Choose Your Own Fat Adventure
The original “balaboosta” wisdom suggests using Neufchâtel or light cream cheese to save on calories—and it actually makes for a lovely, airier cake! But if you’re a purist who wants that thick, “sink-your-teeth-in” New York density, stick with the full-fat blocks.
My Shavuot Philosophy: It’s a holiday! If you want the full-fat experience, go for it and just top it with piles of fresh, seasonal berries to keep things feeling bright and fresh.
Bottom Line:
The most important tip of all? Patience. A cheesecake needs to chill for at least 6 hours (ideally overnight) to set its soul. Don’t rush it! Your patience will be rewarded with the perfect slice every single time.
I want to know: Which one are you making this year? The Heavenly classic or the burnt Basque? Tag me in your photos—I want to see those slices!
More Recipes:
Israeli style cheesecake decorated with Israeli colors.
Cutting out the fat will be difficult, the only way I would recommend is to find a tried a tested recipe where someone has done the work, otherwise you will have to find out the hard way. Many of the cream cheese cakes willl work well with Neufethal Cheese, but not non fat. The ricotta based cheesecakes can work with lower fat ricotta, again not nonfat, but they won’t be quite as good.
What would happen if I tried to cut the fat and cholesteral by using lite or part skim cream cheese or ricotta cheese and egg beaters? I really need your opinion as I don’t want to find out the hard way!! I use these ingredients in my cooking, but I’ve never tried it in making cheese cake.
Great tips! I was looking at recipes yesterday and wondered if the water bath was necessary. Thank you for explaining it.