Israel’s Best Cheesecake

(using Israeli cheese products)

Submitted by GKC friend and reader Elana Bacon
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Elana claims that Israeli cheeses make the best Shavuot cheesecake. Try it and let us know if this is the best cheesecake recipe you’ve tried – but I wouldn’t be surprised if she was right.

GRAHAM CRACKER CRUST:
18 tea biscuits
1/2 teaspoon cinnamon
1/4 teaspoon ginger
2 tablespoons brown sugar
1/2 cup (113 grams) melted butter
Or buy a graham cracker crust

CHEESECAKE:
2-1/2 cups Gvina Levana (any percentage you want but I use 5%) (White cheese in Israel) This is cream cheese for those of us who live in the U.S. See Elana’s notes and tips at the end of the recipe)
1 cup Shamenet (sour cream)
1/2 cup dairy whipping cream (NOT whipped)(aka Katzefet)
2 teaspoons vanilla
Juice of 1 lemon (you can also use about 2-3 tablespoon bottled lemon juice depending on taste)
2 tablespoons flour
1-1/8 cup sugar
2 whole eggs plus 1 egg white

TOPPING (OPTIONAL):
1 cup Shamenet
1 teaspoon vanilla extract
1 teaspoon sugar
Cookie crumbs for crumbling on top (optional)

Topping:
Mix in a medium bowl until well combined.

FOR CRUST:
Mix all ingredients for the crust together and press into a spring form pan or in 3 long skinny rectangular aluminum pans.

FOR CHEESECAKE:
Preheat oven to 180 Celsius (or 350 F).
Mix all together in a big bowl until everything is mixed well.
Pour into greased pan/pans. At this point you can swirl in some blueberry pie filling, add chocolate chips or whatever your cravings desire.
Place into a bigger roasting pan (or 9×13 pan) to cook in a water bath.
Place on oven rack and slowly pour boiling water into the outer pan until it comes halfway up the sides of the cheesecake pan. Bake for about 45 minutes or until the center is only slightly loose but most of the cake is set.
Take it out and pour on the optional topping and bake another 10 minutes.
Cool completely then place in the refrigerator for at least 4 hours or overnight.

ENJOY!

Other Tips/Notes:
Growing up in NY I know good cheesecake and coming to Israel to find out that the cream cheese here isn’t quite the American cream cheese, it was so hard to find a good old New York style cheesecake…until I found this recipe!!! I know this recipe may not help all those living in the states (since they don’t really need the help in the first place) but to all those readers in Israel, here is a good cheesecake recipe that is as close to a New York style cheesecake that I have found. Feel free to add any additions of pie fillings/chocolate/caramel or to add any topping. I personally like it best good and plain!!!

Notes on Gvina Levana, Israel’s version of cream cheese:
In Israel Gvina Levana is the Israeli version of cream cheese. It’s basically the same texture as thick yogurt instead of the harder brick like Americans are used to. It comes in the same type of container as the cottage cheese. Literally translated its white cheese. It comes in a variety of fat percentages too- there’s 0.5%, 3%, 5% or 9%. There may be more as well but those are the ones I’m familiar with. I generally use the 5% but to each their own…

Enjoy.
P.S. As a side note if anyone wants American style cream cheese here in Israel for their bagels or matzo or whatever all they have to do is take a container of Shamenet (sour cream) mix about 1 tsp of salt in and place it in a cloth/cheese cloth/dishtowel hanging over a container to drain overnight in the refrigerator (I do this by taking the extra material and rubber banding it over the side of a cylinder container) in the morning (or about 8-10 hours later) take the cream cheese out of the cloth and place in a smaller container and discard the liquid. At this point any additions can be added- chives, lox bits, garlic etc.

For all those who don’t eat Chalav Yisrael in Israel- they do sell Philadelphia cream cheese at a bunch of stores throughout Jerusalem.

Enjoyed this Shavuot cheesecake? Try another of our delicious cheesecake recipes.

White Chocolate Fruit Tart

This white chocolate fruit tart recipe is sweet and tangy.

Crust:
¾ cup butter, softened
½ cup powdered sugar
1-1/2 cups flour

Filling:
2 cups white chocolate chips, melted and cooled slightly
¼ cup pareve whip
1 (8-ounce) package cream cheese, softened
1 (20-ounce) can pineapple tidbits
1 pint strawberries, sliced
1 (11-ounce) can mandarin oranges, drained
2 kiwi, peeled and sliced

Glaze:
3 tablespoons sugar
2 teaspoons cornstarch
½ teaspoon lemon juice
½ cup pineapple juice

Preheat oven to 300 degrees. Cream together butter and powdered sugar until fluffy. On low speed, beat in flour until well combined. Press into bottom and up sides of an ungreased 11-inch tart pan. Place pan on baking sheet and bake for about 25 minutes – until lightly browned. Remove from baking sheet and cool on wire rack.

For filling, beat together the melted white chocolate chips and the pareve whip. Add cream cheese and continue beating until smooth. Spread over cooled crust. Refrigerate for ½ hour. Drain the pineapple, reserving ½ cup juice for glaze. Arrange pineapple, strawberries, mandarin oranges and kiwis decoratively over filling.

For glaze, combine sugar and cornstarch in a small sauce pan. Stir in lemon juice and reserve pineapple juice until smooth. Bring to a boil over medium heat and stir for 2 minutes until thickened. Cool and brush over fruit. Refrigerate for at least 1 hour before serving.

Enjoyed this white chocolate fruit tart recipe? Try another of our delicious Shavuot recipes for dessert.

Fudgy Chocolate Cookies

photo: cookiemadness.com

These fudge chocolate cookies are non dairy but so are some of your other Shavuot recipes. And they’re so good…

4 cups semisweet chocolate chips
4 ounces unsweetened chocolate
¼ cup margarine
½ cup flour
½ teaspoon baking powder
4 eggs
1-1/3 cups sugar
2 teaspoons vanilla
2 cups toasted coarsely chopped walnuts

Preheat oven to 350 degrees. In a microwave melt ½ the chocolate chips, the unsweetened chocolate and the margarine. Stir until smooth and cool slightly. Cream together eggs, sugar and vanilla. Beat in melted chocolate. Add flour and baking powder and mix well. Stir in remaining 2 cups chocolate chips and the walnuts. Drop by the ¼ cup onto lightly greased cookie sheets. Bake for 12 to 15 minutes – until surface is no longer shiny. Cool on cookie sheets for 2 minutes; remove to wire racks to finish cooling.

Enjoyed these fudgy chocolate cookies? Try another of our delicious Shavuot recipes for dessert.

Spinach Tortellini Soup

This savory spinach tortellini soup is a delicious and easy Shavuot starter. Shavuot recipes can often consist of something you might eat all year round, with the exciting addition of some grated cheese on top. Here’s a perfect example.

1 tablespoon butter
1 heaping teaspoon minced garlic
2 (32-ounce) boxes pareve chicken broth
1 (1-pound) package frozen cheese tortellini, thawed
1 (10-ounce) packaged frozen chopped spinach
2 (28-ounce) cans whole tomatoes
Grated Parmesan cheese for sprinkling

Melt butter in a medium to large stockpot. Add garlic and sauté briefly. Add pareve chicken broth and tortellini. Bring to a boil and stir in spinach and tomatoes. Reduce heat and simmer for about ½ hour. Top with grated Parmesan if desired.

Enjoyed this spinach tortellini soup recipe? Try another of our delicious Shavuot recipes for soups.

Herbed Cheese Popovers


This cheese popovers recipe can be made with bleu cheese as well. They look as pretty on the Shavuot table as they taste. Shavuot recipes for great side dishes like this one are essential for the holiday.

1 cup flour
1 tablespoon finely chopped flat leaf parsley
½ teaspoon salt
¼ teaspoon ground white pepper
1-¼ cups whole milk, at room temperature
2 large eggs, room temperature
1 tablespoon butter, melted
3 ounces Boursin or Alouette herbed cheese or creamy bleu cheese, crumbled

Preheat oven to 450 and place a rack in the bottom third of the oven. Spray a 24-cup, nonstick mini muffin pan generously with non-stick cooking spray.

In a medium bowl, whisk together the flour, parsley, salt and pepper. Ina separate medium bowl, whisk together the milk, eggs, and butter. Pour the milk mixture over the flour mixture and whisk together until just combined (a few lumps are okay). Pour the batter into the prepared muffin cups to within about ¼ inch to the top. Top each cup with a crumble of the Boursin or Bleu cheese.

Bake for 10 minutes without opening the oven door. Reduce the heat to 350 and bake until golden brown and nicely puffed, 8 – 10 minutes more.

*** You need non-stick muffin pan for this recipe!

Liked this cheese popovers recipe? Try another of our amazing Shavuot recipes for side dishes.

Bundt Dulce De Leche Cake

photo by Isabelle Boucher

Dulce de Leche is a scrumptious dairy treat. It is basically like a creamy caramel sauce and can be eaten out of the jar – it’s that good. I use it often in Shavuot recipes or as an extra treat for Shalosh Seudas on long Shabbos days in the summer. This Dulce de Leche cake is a great way to use it.

1-½ cups sugar
12 tablespoons butter
4 eggs
2 cups flour
1-½ teaspoons baking powder
Pinch of salt
2 cups dulce de leche, at room temperature, separated
1 cup whipped pareve cream for topping or garnish

Preheat oven to 325. Grease and flour a Bundt pan. Using a standing mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time. Sift the flour, baking powder, and salt together. Alternating with the dry ingredients, add 1 cup of the dulce de leche to the butter mixture, beginning and ending with the dry ingredients.

Pour the batter into prepared pan and bake for 20 – 25 minutes or until a cake tester inserted in the cake comes out clean. Let cool for 10 minutes and then unmold.

Warm the second cup of dulce de leche. Drizzle it over the Bundt cake. Serve with pareve whipped cream.

Enjoyed this dulce de leche cake recipe? Try another of our great Shavuot recipes for dessert.

Caramel Chocolate Banana Cream Pie

This cream pie recipe is better than banana cream pie or caramel cream pie alone; it’s got both! Shavuot recipes don’t get any better than this.

1/2 cup sugar
3 tablespoons cornstarch
2 cups whole milk
Yolks of 3 large eggs
1 teaspoon vanilla extract
6 ounces semisweet baking chocolate, coarsely chopped
1 chocolate cookie crust
2 large, ripe bananas
Topping
1 cup whipping cream
1/3 cup caramel sauce or dulce de leche

Garnish:
1/2 cup plus 2 tablespoons toffee crunch chocolate, crumbled (like Viennese crunch)

Whisk sugar and cornstarch in a medium saucepan to blend. Gradually whisk in milk, and then egg yolks. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low and, stirring gently, cook 2 minutes to cook yolks. Remove from heat and stir in vanilla. Add chocolate and let stand 1 minute to melt, then whisk until blended. Refrigerate 15 minutes until slightly cooled.

Spread 1/3 cup chocolate custard over bottom of crust. Peel and thinly slice bananas; arrange over custard. Spread with remaining custard. Place plastic wrap directly on surface and refrigerate at least 5 hours or up to 1 day.

Up to 3 hours before serving: Beat whipped cream until stiff peaks form. Add the caramel and combine completely.

Liked this caramel chocolate banana cream pie recipe? Try another of our Shavuot recipes for dessert.

Sephardic Chilled Yogurt Soup

Serves 6

When I first saw a version of this yogurt soup recipe in a Persian cookbook I was not interested in trying it. But after reading the author’s notes about how it is her most requested recipe, I had to try it with a few of my own changes. The surprise flavors are wonderful – it is so much more than a basic cucumber yogurt soup recipe. Serve it with grilled bread. I omitted the dried rose petals and some of the mint from the original.

1/2 cup walnuts
2 cups 2% plain Greek yogurt
1 tablespoon rose water (optional, only available in select markets)
1-1/2 cups ice water
1/2 cup golden raisins
1/2 seedless cucumber, peeled and finely diced (1 cup)
1/4 cup finely chopped mint
1/4 cup finely chopped dill
1/4 cup finely chopped chives
Salt and freshly ground pepper
Ground sumac, for garnish (optional, available from Pereg)

Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.
In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts, rose water (if using) and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, sprinkled with sumac and with lots of grilled bread for dipping.

Liked this yogurt soup recipe? Try another of our Shavuot recipes for appetizers.

Leek Mushroom and Pesto Pizza

This pesto pizza recipe is a savory and unique addition to your Shavuot recipes. a kosher pizza recipe worth holding on to all year round.

4 ounces mushrooms, thinly sliced
1 small leek (white and light green parts only), halved crosswise and lengthwise and thinly sliced
1 tablespoon olive oil
Kosher salt and pepper
1 pound pizza dough (homemade or store bought)
2 tablespoons pesto (or store bought, made by Paesano or Meditalia)
2 ounces fresh goat cheese, crumbled (about 1/2 cup)

Heat oven to 425°. In a large bowl, toss the mushrooms, leeks, oil, 1/4 tsp salt and 1/8 tsp pepper.

Shape the pizza dough into a 12-in. round and place in the bottom and slightly up the sides of a large (10- to 12-in.) cast-iron skillet, pizza stone or plate

Spread the pesto over the dough, leaving a 1/4-in. border. Top with the vegetables and sprinkle with the goat cheese. Bake until golden brown, 20 to 25 minutes.

Like this pesto pizza recipe? Try another of our pizza-related Shavuot recipes.

Coconut Cheesecake

photo:blogspot.com

Crust:
1-1/2 cups graham cracker crumbs
1/3 cup butter or margarine, melted

Filling:
4 (8-ounce) packages cream cheese, softened
1-1/2 cups sugar
1 (15-ounce) can cream of coconut (NOT coconut milk)
1 teaspoon vanilla
5 eggs

Garnish:
1-1/2 cups toasted shredded coconut

Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted butter or margarine. Press into bottom of 10-inch springform pan. Bake for 10 minutes; cool on rack. Beat cream cheese until fluffy, gradually adding sugar. Beat in cream of coconut and vanilla. Beat in eggs, one at a time. Pour into pan and bake for about 1 hour, 20 minutes – just until set. Cool on rack and loosen sides. Refrigerate or freeze. Sprinkle with coconut before serving.

Peanut Butter Chocolate Cheesecake

photo:tumblr

Crust:
1 cup graham cracker crumbs
½ cup finely chopped peanuts
½ cup butter or margarine, melted

Filling:
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
2 tablespoons flour
1 teaspoon vanilla
3 eggs
1-1/2 cups chopped peanut butter cups (store bought or make your own)
1 tablespoon flour

Preheat oven to 325 degrees. Mix together graham cracker crumbs, peanuts and melted butter or margarine. Press onto bottom and slightly up sides of 9-inch springform pan. Bake for 10 minutes. Beat cream cheese until fluffy. Add sugar, flour and vanilla and continue beating. Add eggs, one at a time. Mixture should be very creamy. Toss chopped peanut butter cups with the 1 tablespoon flour. Stir into cream cheese mixture and pour into crust. Bake for 1 hour. Cool on wire rack. Loosen sides and refrigerate.

Garnish with extra chopped peanut butter cups if desired.

Amaretto Cheesecake

photo:wizardrecipes.com

Crust:
1-1/2 cups graham cracker crumbs
1 stick butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
1 cup sugar
4 eggs
1/3 cup Amaretto liqueur

Topping:
1 cup sour cream
1 tablespoon Amaretto liqueur
2 tablespoons sugar

Garnish:
½ cup roasted silvered almonds
Chocolate shavings

Mix together the graham cracker crumbs and melted butter and press into bottom and slightly up sides of a 9-inch springform pan. Set aside. Preheat oven to 375 degrees. Beat cream cheese until fluffy, gradually adding sugar. Beat in eggs, one at time. Stir in Amaretto and pour over crust. Bake for 45 minutes. Mix together topping ingredients and gently spread over cheesecake. Return to oven for an additional 10 minutes or until set. Cool completely and loosen sides. Refrigerate or freeze. Just before serving, sprinkle with roasted slivered almonds and chocolate shavings.

Sesame Seared Tuna with Mango Jicama Salad


by Chef Andy Blackman and Ari White, Gemstone Catering

Wow! GKC got it. This is the sesame seared tuna recipe that Chef Andy prepared at the Kosher Food and Wine Show that everyone raved about. They make it for over 100 people at a time but reworked it just for us. It is easy to prepare, can be done ahead of time, and is spring fresh. Great for Shavuot recipes – I’m making it as an appetizer for my Shavuot meal.

1 pound Ahi Tuna – sushi grade
1/4 cup white sesame seeds
Canola oil for searing
2 large ripe mangoes, peeled, seeded and diced
1 medium jicama, peeled and diced
1/2 lime juiced
Salt and pepper to taste

Combine the mango, jicama and lime juice in a bowl; season with salt & pepper to taste.

Pat your tuna dry and then cut the loin into 2-inch x 2-inch square segments the length of the loin (or shorter based on your pan size) for appetizer-size portions, or larger for entree portions. Season with salt and pepper and then roll the tuna in white sesame seeds coating as much of the loin as is possible.

Chef Andy’s note***Then wrap the tuna loins tightly in plastic wrap and freeze 3 hours – 3 weeks in advance*** When cooking only one loin this may not be entirely necessary, but when producing in mass as we do it regularly; this trick guarantees that every single loin stays perfectly pink and beautiful in the center while allowing for a flawless crust to develop on the outside… it’s idiot proof.

Heat your pan (we love cast iron skillets, but a non-stick will work as well) for a few minutes until scorching hot. Drizzle oil in the pan and sear each side for 30-45 seconds; then set aside. We like the center raw, not rare, raw which requires only the best sushi grade tuna available. (At this point you can either slice and serve your tuna, or wrap it up tightly where it will hold in a fridge for up to 36 hours. When ready to serve, slice the tuna against the grain and present over the mango & jicama salad.

Garnish with a smoked garlic aioli (or a spicy mayonnaise) and top with  cilantro.

Enjoyed this sesame seared tuna recipe? Try another of our delicious fish Shavuot recipes.

Potobello Mushrooms Stuffed With Spinach and Goat Cheese

This stuffed portobello mushrooms recipe is savory and incredibly flavorful. The goat cheese and spinach are a wonderful combination with the mushroom flavors. Healthy Shavuot recipes like this one are essential.

Marinated mushrooms
1 cup olive oil
1/2 cup balsamic vinegar
1/2 cup reduced-sodium soy sauce
2 garlic cloves, pressed
1/4 teaspoon coarse kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup Marsala wine
4 large fresh thyme sprigs
6 large portobello mushrooms

Filling:
1 (10-ounce) package frozen spinach
1 pound button mushrooms
2 tablespoons olive oil
1 cup chopped sweet Vidalia onion
3 garlic cloves, pressed
1/4 cup plus 6 tablespoons finely grated Parmesan cheese
1/4 cup unseasoned dry breadcrumbs
1 (5-ounce) package soft fresh goat cheese, crumbled

For marinated mushrooms:
Whisk first 6 ingredients and Marsala, if desired, in medium bowl for marinade. Stir in thyme sprigs. Cut stems from mushrooms and place stems in processor. Arrange mushrooms, gill side up, in 15x10x2-inch glass baking dish. Pour marinade over mushrooms and marinate 4 hours, turning to coat occasionally.

For filling:
Cook spinach according to package directions. Drain; cool. Using hands, squeeze excess water from spinach. Place in small bowl.

Add half of button mushrooms to processor with portobello mushroom stems. Using on/off turns, process until coarsely chopped. Transfer to medium bowl and repeat with remaining mushrooms. Heat oil in heavy large skillet over high heat. Add onion and sauté until beginning to brown, stirring often, about 3 minutes. Add garlic and stir 30 seconds. Add chopped mushrooms, sprinkle with salt, and increase heat to high. Cook until almost all liquid evaporates, stirring often, about 8 minutes. Season mushroom mixture with salt and pepper. Transfer to large bowl; cool to room temperature.

Add spinach, 1/4 cup Parmesan, and breadcrumbs to mushroom mixture; toss to distribute evenly. Add goat cheese and toss gently to distribute evenly. Season filling to taste with salt and pepper. DO AHEAD: Can be made 2 hours ahead. Cover filling and let stand at room temperature.

Preheat oven to 400°F. Transfer marinated mushrooms, with some marinade still clinging, to rimmed baking sheet, gill side down. Roast until beginning to soften, about 15 minutes. Turn mushrooms over. Divide filling among mushrooms. Sprinkle remaining 6 tablespoons Parmesan cheese over and bake until heated through and cheese begins to brown, about 15 minutes.

Enjoyed this stuffed portobello mushrooms recipe? Try another one of our savory Shavuot recipes.

Pizza Dip

photo: showmethecurry.com

This pizza dip recipe with cream cheese is fun with different kinds of bread or crackers or with fresh vegetable sticks. Shavuot recipes like this are good to have around as snacks and appetizers.

1 (8-ounce) package cream cheese
1 (14-ounce) can pizza sauce
1 small onion, chopped
1-1/2 cups grated mozzarella cheese
1 (6-ounce) can black olives, chopped or black olive rings
2 ounces vegetarian pepperoni, finely chopped (optional)
Corn or tortilla chips

Preheat oven to 350 degrees. Press cream cheese into bottom of a 9-inch round pan. Spread pizza sauce over top and then layer remaining ingredients (except corn chips) in order listed. Top with vegetarian pepperoni, if using. Bake for 25 minutes. Serve with chips.

Enjoyed this pizza dip recipe? Try another one of our Shavuot recipes for dips.

Mascarpone Semifreddo with Cherry Wine Sauce

This Semifreddo recipe is very easy to put together, and the cherry wine sauce adds an elegant touch. Add it to your Shavuot recipes!

For the Cherry Sauce:
1 cup port wine
1/3 cup sugar
¾ cup dried cherries or dried strawberries or raspberries

For the semifreddo
1 cup plus 1 tablespoon mascarpone cheese
¾ cup heavy cream
1 tablespoon confectioners’ sugar
Pinch of kosher salt
1-½ ounces bittersweet chocolate, finely chopped
8 store-bought chocolate wafer cookies

For the sauce:
Bring the port and sugar to a boil in a small saucepan. Boil until reduced by 1/3, about 5 minutes. Stir in cherries. Simmer for 2 minutes. Remove from heat. Let stand, covered about 10 minutes. Refrigerate until thick, about 40 minutes.

For the semifreddo:
Whisk mascarpone, cream, confectioners’ sugar, and a pink of salt until medium-stiff peaks form. Fold in chocolate. Spread mixture into a 5 x 9 inch oaf pan. Cover with plastic wrap, placing the plastic wrap directly on the semifreddo and tucking it in to the edges of the dish. Freeze until edges begin to harden, at least 50 minutes. Scoop into dishes and spoon the wine sauce over. Top with crumbled chocolate wafer cookies or gently place one in the side of each dish.

** This keeps in the freezer for two weeks. Take it out to let it soften a little before serving. It should be cold and the texture of a soft creamy ice cream.

Enjoyed this semifreddo recipe? Try another one of our dessert Shavuot recipes.

Bourbon Rib-Eyes


½ cup bourbon
¼ cup olive oil
1 tablespoon chili powder
1 teaspoon minced garlic
1 teaspoon oregano
Dash hot pepper sauce
4 (1-inch thick) rib-eye steaks

Combine all ingredients except steaks in a strong Ziploc bag. Add steaks and marinate for at least ½ hour and up to 3 hours. Remove from marinade and grill over medium coals (or gas heat) for 10 to 12 minutes, turning once.

Key Lime Meringue Pie

This key lime meringue pie recipe is a delicious alternative to the traditional key lime pie. If you prefer a traditional key lime pie, use the alternative lime whipped topping. Both finishes are delicious and sweet in contract to the lime filling. Everyone should have key lime pie in their Shavuot recipes box!

Crust:
5 tablespoons butter, melted
1-1/2 cup graham cracker crumbs
1/2 cup slivered almonds

Filling:
1 (14-ounce) can sweetened condensed milk
1/2 cup Key lime juice or lime juice
2 teaspoons grated lime zest, separated
2 eggs, separated
1/4 teaspoon cream of tartar
1/4 cup sugar

Alternative topping:
2 cups whipping cream
¼ cup sugar
1 teaspoon lime zest
1 ½ teaspoon vanilla extract

Garnish:
Lime zest
Thinly sliced lime

Preheat the oven to 350 degrees.

For the crust, combine ingredients and pat down into a 9-inch pie pan. Bake for 5 to 10 minutes or until golden.

In a medium bowl, combine the milk, lime juice, and 1 teaspoon zest. Blend in the egg yolks. Pour the filling into the crust. Bake for 15 minutes or until just set. Cool and refrigerate.

For the meringue, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and remaining teaspoon zest until the mixture is stiff. Spread the meringue over the filling; spread it to touch the edge of the crust all around. Bake for 12 to 15 minutes, or until the meringue is lightly cooked. Sprinkle with more lime zest and serve each piece with a sliced lime.

Alternatively, whip 2 cups whipping cream. When soft peaks form, slowly add the sugar, 1 tablespoon at a time. Once whipped, fold in the vanilla extract and the lime zest. Top the pie with whipped topping and refrigerate until ready to serve.

Enjoyed this key lime pie recipe? Try another of our delicious Shavuot recipes for dessert.

Malted Chocolate Cheesecake

photo: offallytasty.com

This chocolate cheesecake recipe is a yummy Shavuot cheesecake. Its a bit unique, but still traditional enough to satisfy the classic cheesecake lovers.

Crust:
1 cup graham cracker crumbs
¼ cup sugar
1/3 cup butter, melted

Filling:
3 (8-ounce) packages cream cheese, softened
1 (14-ounce) can sweetened condensed milk
¾ cup chocolate malt powder
4 eggs
1 cup semisweet chocolate chips, melted and cooled
1 teaspoon vanilla
1 cup Whoppers (malted milk balls) for garnish

Preheat oven to 325 degrees. Combine graham cracker crumbs, sugar and butter and press into bottom of a 9-inch spring form pan. Set aside.

Cream together cream cheese and sweetened condensed milk until smooth. On low speed, beat in the malt powder and then the eggs, one at a time. Stir in the melted chocolate and vanilla and pour on top of prepared crust. Bake for about 1 hour. Cool on wire rack for about 10 minutes. Run knife around edge of pan to loosen. Finish cooling and sprinkle top with malted milk balls, if using. Refrigerate until ready to serve. Remove sides before serving.

Enjoyed this chocolate cheesecake recipe? Try another delicious Shavuot cheesecake.

Mushroom Feta Cheese Bread Pudding

This savory bread pudding recipe is a wonderful Shavuot recipes appetizer.

From the Bite Me Cookbook

3 tablespoons fresh parsley
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon lemon zest
1 large garlic clove, minced
1 tablespoon olive oil
8 cups thinly sliced assorted mushrooms, shitake, button, Portobello)
1 cup chopped celery
½ teaspoon kosher salt
¼ teaspoon pepper
1 cup chopped roasted red peppers
4 large eggs, lightly beaten
2-½ cups milk
1-½ cups feta cheese
1-½ loaves of challah, crust removed, cut into 1inch pieces
½ cup crumbled feta cheese for topping

Preheat oven to 350 degrees.

Coat a 9 x 13 inch baking dish with cooking spray. Ina small bowl, combine parsley, oregano, thyme, lemon zest and garlic. Set aside.

In a large skillet, heat oil over medium heat. Add mushrooms, celery, salt, and pepper. Sauté until soft and liquid has evaporated, about 12 minutes. Add half of the parsley mixture and all the roasted red peppers stirring over medium heat for 2 minutes. Remove from heat.

In a large bowl, combine remaining parsley mixture, eggs, milk and 1 ½ cups feta, stirring well to combine. Add mushroom mixture and bread cubes, stirring gently. Transfer to baking dish and sprinkle with ½ cup feta cheese. Bake uncovered 40 -45 minutes, until set and top is golden.

Enjoyed this bread pudding recipe? Try another one of our Shavuot recipes for a side dish.

Artichokes and Cheese in Phyllo Dough

This phyllo dough recipe is savory and a bit unexpected. Shavuot recipes are a great way to try out new kinds of appetizers and side dishes – phyllo dough is delicious, especially with cheese.

¼ cup butter
1 onion, finely chopped
1 teaspoon minced garlic
1 cup cream cheese, softened
1 cup cottage cheese
3 eggs
2 cups artichokes, chopped
¼ cup freshly grated Parmesan cheese
½ cup cracker crumbs
16 sheets filo dough
½ cup butter, melted

Preheat oven to 350 degrees. Melt butter in a frying pan and sauté onions until sauce. Add garlic and sauté briefly. Beat cream cheese and cottage cheese together. Beat in eggs, one at a time. Stir in onion-garlic mixture. Add artichokes, cheese and cracker crumbs. Brush light coating of melted butter across bottom of 9 x 13-inch pan. Cover with 2 sheets of filo, then brush with melted butter. Repeat until you have used 8 sheets. Spread artichoke mixture across filo. Top with remaining 8 sheets, brushing with butter every two. Bake for 45 minutes.

Enjoyed this phyllo dough recipe? Try another one of our side dish Shavuot recipes.

Goat Cheese Puff Pastry Squares with Raspberry Chili Chutney

photo:cookalmostanything.com

This puff pastry recipe is a combination of sweet and savory. Creamy goat cheese, rich puff pastry and spicy raspberry chutney. It’s a great Shavuot recipes twist.

1 tablespoon olive oil
1 medium chopped onion
3 cloves garlic, minced
1 cup pareve chicken broth
1/2 red bell pepper, chopped
1/2 cup honey
1-inch piece fresh ginger, peeled and minced
3 tablespoons apple cider vinegar
1 canned chipotle chile in adobo sauce, left whole (available in most kosher markets)
1 (6-ounce) container fresh raspberries or 1 cup frozen (thawed) (alternatively, you can use strawberries)
1/4 cup chopped fresh cilantro leaves
Salt and freshly ground black pepper
1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
Flour, for dusting
1 (5.5-ounce) log goat cheese, at room temperature
Heat the olive oil in a large heavy saucepan over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the pareve chicken broth, bell pepper, honey, ginger, vinegar, and chipotle chile, and bring to a boil. Reduce the heat to medium-low and simmer until the sauce thickens, about 2 1/2 hours. Add the raspberries and cook, stirring occasionally, for 15 minutes. Remove the pan from the heat and let the chutney cool slightly. Stir in the cilantro and season with salt and black pepper, to taste. (Chutney can be prepared 3 days in advance. Cool and store in the refrigerator).

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

On a lightly floured surface, roll the puff pastry into a 12-inch square. Cut the pastry into 2 to 3-inch squares. Put the squares on the prepared baking sheet. Using a small cookie cutter score a circle in the center of each square or using a paring knife, score a 1/2-inch border around the edge of each square. Bake the squares until puffed and golden, about 12 minutes.

Remove the scored, top section of the cooked pastry and fill with some of the goat cheese. Spoon a generous dollop of the chipotle-raspberry chutney on top of the goat cheese. Arrange on a serving platter and serve.

Still hungry? Here’s another of our delicious Shavuot recipes.

Chocolate-Glazed Shortbread

I always ignore shortbread recipes because of the butter in them (not to mention the calories!) but Shavuot is the perfect time to indulge! Here’s a delicious and easy shortbread recipe for your to try this year.

Shortbread:
½ cup (1 stick) butter, softened
1-1/3 cups flour
4-1/2 tablespoons superfine sugar

Topping:
½ cup (1 stick) butter
4-1/2 tablespoons superfine sugar
2 tablespoons corn syrup
¼ teaspoon vanilla
2/3 cup sweetened condensed milk

Glaze:
7 ounces semisweet chocolate

Preheat oven to 350 degrees. Cream together butter and sugar until fluffy. Stir in flour and press into 9-inch square baking dish. Bake for about 20 minutes- until golden brown. Cool on rack.

For topping, combine butter, sugar, corn syrup and condensed milk in a heavy saucepan over medium-high heat. Bring to a boil, stirring constantly. Reduce heat slightly and simmer for 5 minutes, still stirring. Stir in vanilla and pour over shortbread. Cool for at least 1 hour.

For glaze, melt chocolate in saucepan over low heat or in microwave. Pour over shortbread and spread evenly. Cool until set. Cut into bars.

Still hungry? Here’s another of our delicious Shavuot recipes for dessert.

Mozzarella and Strawberry Romaine Salad

Serves 5

Romaine salad recipes are a great base for fun alterations and additions. This Shavuot romaine salad recipe was inspired by the classic mozzarella, tomato, basil salad. It’s sweeter and even brighter looking with the substitution of strawberries for tomatoes. It’s a great addition to your Shavuot recipes.

4 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 heart romaine lettuce, torn or cut into bite-sized pieces (3 cups lightly packed)
1 8-ounce container of strawberries, hulled and sliced
3 ounces mozzarella cheese, diced (about 3/4 cup), try and use the freshest kind that comes in a ball
1/4 cup fresh basil leaves, cut into ribbons
¼ cup pine nuts, toasted
In a small bowl whisk together the oil, vinegar salt and pepper. Place the lettuce in a large bowl and toss with half the dressing. Place the lettuce onto a serving platter.

Toss the strawberries and diced mozzarella with the remaining dressing and place down the center of the salad. Slice the basil in thin strips and sprinkle over the top of the salad. Top with toasted pine nuts.

Still hungry? Here’s another one of our great Shavuot recipes for salad.