Kosher cheesecake recipe demo
Shavuot 2020

Kosher cheesecake recipe demo

With Shavuot just around the corner, Spot On kosher cafe owner Izzy Abrahams shares his family’s beloved cheesecake recipe with a step-by-step video exclusively for AJN readers!

Spot On’s New York-style baked caramel cheesecake


For the base 

175g Petit Beurre cookies

75g Lotus cookies

2g salt

125g unsalted butter (melted)

For the cheese mixture

750g bakers cheese

250g sour cream

260g caster sugar

5 eggs

1 egg yolk

Rind of 1 lemon

For the homemade caramel sauce

2 cups caster sugar

1/2 cup water

1 cup fresh cream 


Preheat oven to 150°C.

For the base

In a food processor, crush all the cookies until you achieve a fine crumbed consistency, then add the melted butter and salt and mix well by hand until combined. 

Pour all of the cookie crumb mixture into the bottom of an lightly-greased 11 inch round baking tin and flatten the mixture until smooth and even.

For the cheese mixture

In a food mixer, add the bakers cheese, sour cream, sugar and lemon rind. Mix until smooth. 

Add in eggs and continue mixing until mixture is thin and smooth. 

For the caramel sauce

Bring the sugar and water to the boil in a medium-sized saucepan. Lower the temperature and cook until golden brown (10-15mins).

Gently pour the cream into the sugar syrup (carefully, as it may splatter), stir until fully mixed in. Let cool. 

To assemble

Pour the cheese mixture on top of the cookie base and bake at 150°C for 1 hour.

Cool in the fridge for 2hrs. 

Once the cake is completely cool, cover the top with a thin layer of caramel sauce and garnish with whole or crushed Lotus cookies.

This cheesecake stores well in the fridge for up to 5 days.

Store any leftover caramel sauce in the fridge for up to 2 weeks, and enjoy in milkshakes or over pancakes! 

Recipe provided by Melbourne’s Spot On Cafe & Function Venue. Visit