A Land Flowing with Milk and Honey Cheesecake
Step into a land flowing with milk and honey with this delicious Shavuot (Feast of Weeks or Pentecost) cheesecake. Creamy layers of honey-sweetened cheese rest atop a lightly crumbly almond crust, creating the perfect balance of soft and crunchy in every bite. With each slice, savor the taste of the Promised Land in rich, luscious cheesecake form. A gentle drizzle of honey and a sprinkle of crushed almonds add sweetness and texture, making this dessert as beautiful as it is indulgent, a true celebration of Shavuot.
Ingredients
Crust
1½ c. almond flour
3 Tbsp. honey
4 Tbsp. melted butter
Pinch of salt
½ tsp. vanilla extract
Filling
500 gr. (16 oz.) cream cheese or soft white cheese
½ c. honey
3 eggs
½ c. sour cream
1 tsp. vanilla extract
Zest of 1 lemon
Topping
Drizzle of honey
Crushed almonds
Instructions
1. Preheat the oven to 175°C (350°F).
2. Line a 9-inch (23 cm.) springform pan with parchment paper.
3. To make the crust, mix almond flour, honey, salt, vanilla and melted butter until combined and press evenly into the bottom of the pan.
4. Bake for 10 minutes until lightly golden, then set aside to cool slightly.
5. To prepare the filling, beat cream cheese until smooth.
6. Gradually add honey, then eggs one at a time.
7. Fold in sour cream, vanilla and lemon zest.
8. To assemble the cake, pour the filling over the crust.
9. Bake 50–55 minutes in preheated oven until the center is almost set (it may wobble slightly).
10. Let cool to room temperature, then refrigerate 2–4 hours.
11. Drizzle with extra honey and garnish with crushed almonds
12. Serve and enjoy!
Serves 8–10
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