A couple of winning dairy recipes for Shavuot

No other time during the Jewish calendar is more fitting to flex your baking muscles; A cheesecake with sour cream topping and Mascarpone cheesecake the whole family is sure to enjoy

Traditionally, dairy foods are enjoyed during Shavuot, making it the perfect occasion to indulge in delectable cheesecakes. Here are two delightful cheesecake recipes that will make your Shavuot celebration even more special.
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שבועות במימי
שבועות במימי
Ready to enjoy Shavuot?
(Photo: Daniel Layla)

Cheesecake with Sour Cream Topping

By Dudu Otmazgin
Ingredients (for a 9-inch springform pan):
7 ounces (1 3/4 sticks) cold butter, cut into cubes
1 cup minus 2 tablespoons powdered sugar
1/2 vanilla bean
1 egg
1 egg yolk
2 cups plus 1/2 tablespoon all-purpose flour
1/2 cup plus 1 teaspoon almond flour
For the cheese filling:
14 ounces cream cheese (use either 30% or 9% fat)
1/2 cup plus 1 tablespoon milk
3/4 cup minus 1/2 tablespoon sugar
3 eggs
1.4 ounces (2 3/4 tablespoons) melted butter
2 tablespoons all-purpose flour
For the topping:
7 ounces sour cream
1/4 cup powdered sugar
In a mixer with a paddle attachment, mix the butter, powdered sugar, and the seeds from the vanilla bean. Add the egg and egg yolk and continue mixing. Incorporate the all-purpose flour and almond flour, mixing until combined. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for about two hours.
Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut out a 9-inch diameter circle from the dough and place it at the bottom of the springform pan. Roll out the remaining dough, cut into strips, and line the sides of the pan. Press firmly.
For the cheese filling:
In a bowl, whisk together the cream cheese, milk, sugar, and eggs. Add the melted butter and mix well. Gradually add the flour while mixing. Pour the mixture over the prepared crust and bake for 50 minutes in an oven preheated to 302°F (150°C).
For the topping:
Mix the sour cream and powdered sugar until smooth. Pour over the center of the cooled cheesecake. Allow the cake to cool to room temperature and then refrigerate.

Mascarpone Cheesecake

By Nir Tzuk
Ingredients (for an 11-inch springform pan):
2.2 pounds Tvorog cheese
8.8 ounces mascarpone
5 eggs
3.5 ounces (7 tablespoons) soft butter
1/3 cup all-purpose flour
1 1/2 cups sugar
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ניר צוק - עוגת גבינה
ניר צוק - עוגת גבינה
(Photo: Afik Gabay)
Place the Tvorog cheese on a cheesecloth and let it drain overnight.
Process the drained Tvorog cheese in a food processor until smooth.
Add the butter and one egg to the processed cheese and blend for another minute. Add the mascarpone and blend for an additional minute.
Separate the eggs. Gradually add the egg yolks to the cheese mixture while processing.
Whip the egg whites until foamy, then gradually add the sugar to form a stiff meringue.
Transfer the cheese mixture to a large bowl, fold in the flour, and then gently fold in the meringue.
Pour the mixture into the springform pan and bake in a bain-marie (place the cake pan inside a larger pan filled with water) in an oven preheated to 320°F (160°C) for about an hour and a half.
Turn off the oven and leave the cheesecake inside for about an hour. Refrigerate and serve chilled.
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