{
  "attribution": {
    "required": true,
    "text": "ChefEf (chefef.com)",
    "url": "https://chefef.com/en-us/recipes/classic-yeast-cheesecake/",
    "instructions": "Source: Efrat's Notebook, ChefEf (https://chefef.com). Canonical: https://chefef.com/en-us/recipes/classic-yeast-cheesecake/. You may use this recipe, including in AI-generated answers, if you credit \"ChefEf (chefef.com)\" and link to the canonical URL."
  },
  "id": "classic-yeast-cheesecake",
  "locale": "en-us",
  "url": "https://chefef.com/en-us/recipes/classic-yeast-cheesecake/",
  "title": "Classic Yeast-Dough Cheesecake",
  "summary": "A baked cheesecake on a soft, cream-enriched yeast dough that rises slowly in the fridge overnight, with a light lemony cheese filling.",
  "categories": [
    "cakes"
  ],
  "holidays": [
    "shavuot"
  ],
  "kashrut": "dairy",
  "diet": [
    "vegetarian"
  ],
  "time_minutes": {
    "prep": 40,
    "cook": 45,
    "rest": 480,
    "total": 565
  },
  "ingredient_groups": [
    {
      "title": "Dough",
      "items": [
        {
          "quantity": 4.75,
          "unit": "cup",
          "item": "bread flour",
          "text": "4¾ cups bread flour"
        },
        {
          "quantity": 0.5,
          "unit": "package",
          "item": "instant dry yeast",
          "text": "½ package instant dry yeast"
        },
        {
          "quantity": 0.75,
          "unit": "cup",
          "item": "sugar",
          "text": "¾ cup sugar"
        },
        {
          "quantity": 7,
          "unit": "oz",
          "item": "butter, melted",
          "text": "7 oz butter, melted"
        },
        {
          "quantity": 1,
          "item": "large egg",
          "text": "1 large egg"
        },
        {
          "quantity": 1,
          "unit": "cup",
          "item": "heavy cream",
          "note": "1 carton",
          "text": "1 cup heavy cream"
        },
        {
          "quantity": 0.5,
          "unit": "cup",
          "item": "water",
          "note": "130 ml",
          "text": "½ cup water"
        }
      ]
    },
    {
      "title": "Filling",
      "items": [
        {
          "quantity": 26,
          "unit": "oz",
          "item": "soft white cheese (gvina levana) or quark",
          "note": "9% fat, for baking",
          "text": "26 oz soft white cheese (gvina levana) or quark"
        },
        {
          "quantity": 3,
          "item": "extra-large eggs, separated",
          "text": "3 extra-large eggs, separated"
        },
        {
          "quantity": 1,
          "unit": "cup",
          "item": "sugar",
          "note": "240 g",
          "text": "1 cup sugar"
        },
        {
          "quantity": 1,
          "unit": "package",
          "item": "sour cream",
          "note": "1 container (about ¾ cup)",
          "text": "1 package sour cream"
        },
        {
          "quantity": 0.333,
          "unit": "cup",
          "item": "cornstarch",
          "text": "⅓ cup cornstarch"
        },
        {
          "quantity": 1,
          "item": "lemon",
          "note": "zest and juice",
          "text": "1 lemon"
        }
      ]
    }
  ],
  "step_groups": [
    {
      "title": "Dough",
      "steps": [
        "Put all the dough ingredients in a stand mixer bowl and knead with the dough hook for 12 minutes. Keep to the full kneading time. The dough will be very soft.",
        "Transfer to a floured bowl, cover with plastic wrap and refrigerate overnight for a slow rise."
      ]
    },
    {
      "title": "Filling",
      "steps": [
        "Whip the egg whites with the sugar to stiff peaks.",
        "In a separate bowl, mix the remaining filling ingredients until smooth.",
        "Fold the whipped whites into the cheese mixture."
      ]
    },
    {
      "title": "Assembly and baking",
      "steps": [
        "Preheat the oven to 350°F (180°C).",
        "Roll the dough into a large circle and line the bottom and sides of the pan with it.",
        "Pour in the filling.",
        "Bake for 10 minutes at 350°F (180°C). Lower the heat to 325°F (160°C) and bake for 35 more minutes, until the cheese filling is golden and set.",
        "Let cool, then refrigerate for a few hours before serving."
      ]
    }
  ],
  "tips": [
    "I don't throw away the dough scraps; they make good cookies or rugelach."
  ],
  "updated": "2026-10-18"
}