To make this cake gluten free (and/or kosher for Passover), swap the flour with potato starch and for the base use gluten-free digestive biscuits or Pesach cookies.
The original recipe created by Chef Claude Bensimon was measured in grams. Although it has been translated to more familiar U.S. measurements, for best results it is recommended that the ingredients be measured using a kitchen scale that measures in grams.
- Cook Time
- Prep Time
- 3 cups digestive biscuits or graham crackers (500g)
- 4 ounces (1 stick) butter, melted (100g)
- 4⅓ (8-ounce) bars of cream cheese, 35 ounces total (1000g)
- 2⅔ cups sour cream (600g)
- 1¾ cups powdered sugar, sifted (400g)
- 6 eggs
- Zest of 1 lemon
- Zest of 1 orange
- 2 vanilla beans, scraped
- 2½ tablespoons all-purpose flour (35g)
- 2½ tablespoons potato starch (35g)
Sour Cream Topping
- 1⅓ cups sour cream (300g)
- 7 tablespoons powdered sugar (100g)
1. Preheat oven to 350°F.
2. In the bowl of a food processor, grind biscuits into a fine powder.
3. Add in melted butter and pulse until the mix is uniformly coated with butter.
4. Transfer the mix into a 12-inch springform cheesecake pan and evenly pat on the bottom.
5. In the bowl of an electric mixer fitted with the whisk attachment, start creaming cream cheese, sour cream, and powdered sugar on low speed.
6. Add in eggs, zests, and vanilla and continue mixing. Sift in flour and potato starch and beat slowly until the mix is smooth and creamy, about 8 minutes.
7. Pour cheesecake mix into the pan and bake in a 350°F oven for 15 minutes, and then lower the heat to 285°F and continue baking for 30 minutes.
8. Mix sour cream and powdered sugar and pour over slightly cooled cheesecake. It has to still be warm in order to smooth out sour cream.
9. Chill cake for a minimum of 8 hours.