Sugar-Free Cheesecake Recipe for Rosh Hashanah

This recipe offers a sugar-free cheesecake perfect for the upcoming Rosh Hashanah holiday, designed to impress guests. The preparation time is approximately 20 minutes, with a total time of 80 minutes, and it is rated as easy in difficulty. The recipe yields 10-12 servings and is certified kosher dairy.

The ingredients include 120 grams of sugar-free biscuits, 50 grams of melted butter, 750 grams of 25%-30% cream cheese, 250 grams of 9% white cheese, 200 ml of sweet cream, 120 grams of a sugar substitute (Sweetango), 5 eggs, 2 teaspoons of vanilla extract, 2 tablespoons of cornstarch, zest from half a lemon, and a pinch of salt.

To prepare, first crush the biscuits and mix them with the melted butter. Press this mixture thinly into the bottom of a baking pan and bake for 7-8 minutes at 175 degrees Celsius (347°F). While the base bakes, combine the cream cheeses, sweet cream, and sweetener until smooth. Add the eggs one by one, followed by vanilla, cornstarch, lemon zest, and salt, ensuring not to overmix. Pour this mixture over the baked base.

Bake the cheesecake at 155-160 degrees Celsius (311-320°F) for about 60 minutes, until the center is still slightly jiggly. Turn off the oven and leave the cheesecake inside for another hour. For best results, chill the cheesecake thoroughly, preferably overnight, before serving.