Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 2 (8 oz) packages kosher cream cheese, softened
• 1/2 cup granulated sugar
• 2 large kosher eggs
• 1 tsp vanilla extract
• 1 cup kosher sour cream
• 1 cup kosher chocolate chips

Instructions:

1. Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
3. Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
4. Prepare the filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined. Finally, fold in the chocolate chips.
5. Pour the filling: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
6. Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 45-50 minutes, or until the edges are set but the center still jiggles slightly.
7. Cool and chill the cheesecake: Follow the same cooling and chilling instructions as mentioned in the previous recipe.
8. Serve: Once chilled, slice and serve your delicious kosher chocolate chip cheesecake! Optionally, you can top it with whipped cream and extra chocolate chips for added indulgence.

Enjoy your homemade kosher chocolate chip cheesecake!

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the filling:

• 4 (8 oz) packages kosher cream cheese, softened
• 1 1/4 cups granulated sugar
• 4 large kosher eggs
• 2 tsp vanilla extract
• 1/4 cup all-purpose flour
• 1 cup kosher sour cream

Instructions:

1. Preheat the oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared springform pan.
3. Bake the crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
4. Prepare the filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and flour until well combined. Finally, fold in the sour cream until evenly incorporated.
5. Pour the filling: Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula.
6. Bake the cheesecake: Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the edges are set but the center still jiggles slightly.
7. Cool the cheesecake: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for about 1 hour. This helps prevent cracks from forming on the surface of the cheesecake. Then, remove the cheesecake from the oven and let it cool completely on a wire rack.
8. Chill the cheesecake: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
9. Serve: Before serving, run a knife around the edges of the springform pan to loosen the cheesecake. Remove the sides of the pan and transfer the cheesecake to a serving plate. Slice and enjoy!

Optional toppings: You can serve the cheesecake plain or top it with your favorite fruit compote, whipped cream, chocolate sauce, or caramel sauce for extra flavor.

Ingredients:

• 8 oz kosher semisweet chocolate, chopped
• 2 cups kosher heavy cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• Optional toppings: whipped cream, chocolate shavings, fresh berries

Instructions:

1. Melt the chocolate: Place the chopped chocolate in a heatproof bowl. In a small saucepan, heat 1/2 cup of heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until the chocolate is completely melted and smooth. Set aside to cool slightly.
2. Whip the cream: In a separate bowl, whip the remaining 1 1/2 cups of heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the sugar and vanilla extract while continuing to whip until stiff peaks form.
3. Fold in the chocolate: Gently fold the melted chocolate mixture into the whipped cream until well combined and no streaks remain.
4. Chill the mousse: Divide the chocolate mousse among serving glasses or bowls. Cover and refrigerate for at least 2 hours, or until set.
5. Serve: Before serving, garnish the chocolate mousse with whipped cream, chocolate shavings, or fresh berries, if desired. Enjoy your heavenly kosher dairy dessert!

Ingredients:

For the crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 2 (8 oz) packages kosher cream cheese, softened
• 1/2 cup granulated sugar
• 2 large kosher eggs
• Zest and juice of 2 lemons
• 1 tsp vanilla extract

For the lemon topping:

• 1 cup granulated sugar
• 1/4 cup all-purpose flour
• Zest and juice of 2 lemons
• 3 large eggs
• Powdered sugar, for dusting (optional)

Instructions:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Prepare the crust: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking pan.
3. Bake the crust: Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.
4. Prepare the cheesecake filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
5. Pour the filling over the crust: Pour the cheesecake filling over the cooled crust and spread it into an even layer.
6. Bake the cheesecake bars: Return the baking pan to the oven and bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly.
7. Prepare the lemon topping: While the cheesecake bars are baking, prepare the lemon topping. In a medium bowl, whisk together the granulated sugar, flour, lemon zest, lemon juice, and eggs until smooth.
8. Top the cheesecake bars: Once the cheesecake bars are done baking, remove them from the oven and pour the lemon topping over the hot cheesecake layer. Return the baking pan to the oven and bake for an additional 10-12 minutes, or until the lemon topping is set.
9. Chill and serve: Remove the cheesecake bars from the oven and let them cool completely in the pan on a wire rack. Once cooled, refrigerate the bars for at least 2 hours, or until chilled and set. Use the parchment paper overhang to lift the bars out of the pan and onto a cutting board. Cut into squares and dust with powdered sugar, if desired, before serving.