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Shavouot in Lisbon... Let's bake together !!


  • 2 cups graham cracker crumbs

  • 1/2 cup unsalted butter, melted

  • 24 ounces (680g) cream cheese, softened

  • 1 cup granulated sugar

  • 1 teaspoon vanilla extract

  • 4 large eggs

  • 1 cup sour cream

  • Optional toppings: fruit preserves, chocolate sauce, whipped cream


  1. Preheat your oven to 325°F (160°C). Grease the bottom and sides of a 9-inch springform pan.

  2. In a bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated with butter. Press the mixture into the bottom of the prepared pan to form the crust.

  3. In a large mixing bowl, beat the cream cheese until smooth and creamy.

  4. Add the sugar and vanilla extract to the cream cheese and beat until well combined.

  5. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.

  6. Mix in the sour cream until the batter is smooth and creamy.

  7. Pour the cream cheese batter over the crust in the springform pan. Smooth the top with a spatula.

  8. Place the pan in the preheated oven and bake for about 55-60 minutes, or until the center is set and the top is slightly golden.

  9. Turn off the oven and leave the cheesecake inside for another hour to cool gradually.

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

  11. Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to set.

  12. Before serving, you can add your preferred toppings such as fruit preserves, chocolate sauce, or whipped cream.

Enjoy your homemade cheesecake!

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