As Shavuot approaches, elevate your holiday table with a luxurious white chocolate cheesecake topped with vibrant cherry compote, sure to impress family and guests. This creamy, decadent dessert blends the richness of white chocolate with the tangy sweetness of cherries, perfectly complementing the dairy-focused traditions of the holiday. Its smooth texture and golden crust make it a showstopper, ideal for celebrating the giving of the Torah with a touch of indulgence.

Preparing this cheesecake is straightforward yet yields a sophisticated result. The graham cracker crust provides a crisp base, while the velvety filling, infused with lemon and vanilla, balances sweetness with subtle zest. Whether you’re hosting a festive meal or sharing with loved ones, this recipe is a delicious way to honor Shavuot’s joy. For a twist, swap cherries for fresh berries or white chocolate curls to suit your taste.

White Chocolate Cherry Cheesecake Recipe

Ingredients:

• Nonstick cooking spray

• 8 oz graham crackers, finely crushed

• 6 tbsp unsalted butter, melted

• 10 oz white chocolate, chopped

• 1 lb cream cheese, softened

• 1/2 cup granulated sugar

• 3 large eggs

• 2 cups sour cream

• 2 tbsp lemon juice

• 1 tsp vanilla extract

• 1 (15-oz) can cherry pie filling

Method:

1. Preheat oven to 350°F (180°C). Spray a 9-inch springform pan with nonstick spray. Mix graham cracker crumbs with melted butter and press firmly into the pan’s base. Bake for 15 minutes until lightly golden, then lower oven to 325°F (160°C).

2. Melt white chocolate in a heatproof bowl over simmering water, ensuring no water mixes in. Set aside to cool slightly.

3. In a stand mixer with a paddle attachment, beat cream cheese and sugar until smooth, about 2 minutes. Add eggs one at a time, mixing well. Blend in sour cream, lemon juice, and vanilla, then incorporate melted white chocolate until smooth.

4. Wrap the springform pan in foil to make it waterproof. Pour batter into the pan, place in a large roasting pan, and add 1 inch of hot water to the roasting pan. Bake for 60–75 minutes until edges are set but the center slightly jiggles.

5. Turn off the oven, let the cheesecake sit inside for 1 hour, then remove and chill in the refrigerator for 4–6 hours. Run a knife around the pan’s edge, remove the ring, and top with cherry pie filling before serving.

Notes: Substitute cherry topping with fresh raspberries, blueberries, or white chocolate shavings for variety.