LeahS [Admin]12/13/10

My mother serves this for breakfast every Shabbos morning and my family polish two cakes off completely. You can use reduced fat cream cheese and reduced fat sour cream for a lighter version of the cheesecake. You can also serve this in a pyrex baking dish or in a spring form pan for a more elegant presentation.” Although this recipe makes three pies this cheesecake freezes well so simply wrap the extras if there are any and freeze to enjoy later. Recipe from "Fresh & Easy Kosher Cooking" by Leah Schapira

    3 pies







  • LeahS [Admin]


  • 1 lb farmer cheese

  • 1½ cup sour cream (¾ container)

  • 1 (8 oz) whipped cream cheese

  • 6 large eggs, separated

  • ¼ cup orange juice

  • 1 Tbsp vanilla sugar

  • 1½ cup sugar, divided

  • 3 round graham cracker pie shells

  • 3 Tbsp flour, heaping


  • 1½ cup sour cream (¾ container)

  • 1 Tbsp vanilla sugar

  • 1 Tbsp sugar

  1. Preheat oven to 350F.

  2. In a large bowl using a spoon mix farmer cheese, sour cream and cream cheese Add 6 egg yolks, orange juice, vanilla sugar and ¾ cup sugar. Mix till incorporated. Add flour.

  3. In a mixer, beat egg whites until stiff peaks form. Gradually add the remaining ¾ cup sugar.

  4. Fold beaten whites into the cheese mixture. Divide filling into the 3 pie shells.

  5. Bake for 40 minutes. The cheesecakes should be slightly golden on the edges.

  6. To prepare topping, combine sour cream and sugars.

  7. Remove cheesecakes from oven and let cool 5 minutes. When still warm, divide the sour cream topping between the three cheesecakes. With the back of a spoon, starting from the center, circle the topping across the top until it covers the entire cake.

  8. If serving for dessert, you can alternatively drizzle dulce de leche, caramel or desired topping.




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Average user rating from: 2 user(s)

4.5   (2)
Reviewed by malkie
November 08, 2013

It was good - but didn't have that creamy cheese cake consistency I love. I did like the fact that it wasn't as unhealthy as the ones that use tons of cream cheese.

Reviewed by smartcookie
May 03, 2013

Wow! My daughter just sent me a piece to taste. Besides being delicious & easy, the texture is light & airy, thanks to the beaten egg whites. I am adding this to my "to do" for Shvuos kiddush.

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