A rich, creamy baked cheesecake can take just five minutes of hands-on work, with no electric mixer and no complicated steps. The secret is a low oven and a tray of boiling water, which together keep the cake moist and soft and stop it from cracking.
The method rests on two simple ideas. First, everything is whisked by hand in a single bowl. Second, the cake bakes at a low temperature with a tray of water on the oven floor, and the steam it produces prevents the frustrating cracks that so often spoil a cheesecake. Traditional recipes call for separating eggs and lengthy whipping. This version keeps things as simple as possible and still delivers an impressive result.
For a round pan 22 to 24 centimeters in diameter, you will need 750 grams of gvina levana, the Israeli soft white cheese (5% or 9% fat). You will also need one 200-milliliter tub of sour cream, four large eggs, one cup (200 grams) of white sugar, a packet of vanilla sugar or a teaspoon of good-quality vanilla extract, and three heaping tablespoons of cornstarch. For a more delicate flavor, the cornstarch can be swapped for instant vanilla pudding mix.
A crust is optional. To make one, mix 150 grams of crushed biscuits with 70 grams of melted butter and press the mixture into the bottom of the pan. The cake is excellent without a crust too, so the choice comes down to personal taste.
Preheat the oven to 160 degrees Celsius on conventional top and bottom heat, without the fan. The first and most important step is to place a small pan of boiling water on the bottom of the oven. The steam it creates keeps the cake moist throughout baking and prevents cracks.
In a large bowl, whisk the white cheese, sour cream, eggs, sugar and vanilla by hand until the mixture is smooth. A regular whisk does the job perfectly. Sift in the cornstarch and whisk well until no lumps remain.
Pour the batter into a greased or parchment-lined pan and bake for about 50 to 60 minutes. The cake is ready when the edges are set and the center still wobbles slightly, like jelly. That is exactly the texture you want.
The final step is critical. Turn off the oven, open the door slightly and leave the cake inside for another half hour. Cooling it gradually prevents the cake from suddenly collapsing and preserves its soft, moist texture. Then refrigerate it for at least four hours before slicing.
Unlike no-bake cheesecakes, which rely on whipping and freezing, this baked version has a completely different texture. It is denser and richer, and closer to what you would find in a professional patisserie. You do not need to be a chef to make a perfect cheesecake, only to know the right tricks.
The cake suits any occasion, but it is especially popular on Shavuot, when many look for an impressive dairy dessert that does not demand hours in the kitchen. Serve it plain, or top it with fresh berries, chocolate sauce or a light dusting of powdered sugar.
