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Low-Sugar Cheesecake for Shavuot

By Bonnie Saul Wilks, MJBI Staff Writer
Shavuot is traditionally a time to enjoy dairy foods. Cheesecake has long been a Jewish favorite. Here is a low-sugar adaptation of a kosher cheesecake recipe for your enjoyment.


• non-stick cooking spray
• 4 eggs, separated, plus 2 egg whites
• sugar substitute equal to 3/4 cup sugar, divided
• 2 teaspoons lemon juice
• pinch of salt
• 1 teaspoon vanilla extract
• 3 cups cream cheese
• 1/2 teaspoon grated lemon zest
• 1/2 cup sour cream
• 4 tablespoons sugar
• 1 teaspoon vanilla extract



  • Preheat oven to 400°F. Line the bottom of a 9-inch spring form pan with baking paper.
  • Spray just a bit with non-stick cooking spray.
  • Separate the eggs. Beat egg whites with salt, half of the sugar and half of the lemon juice, until stiff. Beat the egg yolks with the remaining sugar until thickened.
  • With the mixer on a low-medium setting, beat in the vanilla, cheese, lemon juice, and zest until incorporated.
  • Bake for 10 minutes at 400°F, and then turn the oven down to 300°F and bake for another 40 minutes.
  • When the top of the cake is set, turn off the oven and keep the oven door closed. Allow to cool for another hour in the oven.
  • Remove and continue to cool on a wire rack.

For topping:

  • Combine sour cream, sugar, and vanilla.
  • Spread on top of the cheesecake.
  • Bake for 5 minutes at 450°F.

For garnish:

Add sweetened cherries or strawberries over individual slices.