Everyone will want a slice: 4 cheesecakes for Shavuot

Baked cheesecake

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(Photo: Ronen Mangan)

1. In the bowl of a stand mixer fitted with the paddle attachment, process the butter and flour until fine crumbs form. Add the sugar and salt and mix until combined. Add the egg and process just until a smooth dough forms. Roll out the dough between two sheets of parchment paper into a circle about 35 centimeters (13 3/4 inches) in diameter and about 3 millimeters (1/8 inch) thick.
2. Line the pan or cake ring with the dough so it covers the bottom and about 5 centimeters (2 inches) up the sides. Transfer to the refrigerator or freezer for 30 minutes. Meanwhile, heat the oven to 200°C (400°F).
3. Bake the crust, without pie weights, for about 20 minutes, until lightly golden. Remove from the oven, leaving the oven on, and let cool for about 10 minutes.

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the cheese, milk, sugar, cornstarch, vanilla extract and egg yolks until smooth and uniform. In a separate bowl, beat the egg whites and salt on medium speed for 4 to 5 minutes, until firm peaks form. Fold the beaten egg whites into the cheese mixture until combined.
2. In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream on medium speed for 3 to 4 minutes, until soft whipped cream forms.
3. Fold the whipped cream into the cheese and egg white mixture until combined. Pour the filling into the baked crust. The filling should rise higher than the crust. Bake for 30 minutes. Remove the cake from the oven, carefully, as it will still be very wobbly, and gently run a knife around the upper edge of the cake, where it is not surrounded by crust, to release it from the sides of the pan.
4. Return the cake to the oven and bake for about 20 minutes more, until the edges are very set but the center still jiggles slightly. If the cake begins to brown but the edges are still wobbly, cover it with aluminum foil and continue baking. Cool thoroughly and refrigerate for up to one week. The cake is at its best two to three days after baking.

Cheese and apple squares

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(Photo: Noam Preisman)

1. Prepare the base and crisp crumb topping: Heat the oven to 175°C (350°F), and line the pan with parchment paper.
2. Prepare the base and crumbs: In the bowl of a stand mixer fitted with the paddle attachment, mix the flour, sugar and salt. Add the butter cubes and egg and mix until a crumbly mixture forms.
3. Transfer about one-third of the crumbs to the pan and press firmly into a thin, even base. Transfer the remaining crumbs to a bowl, cover with plastic wrap and refrigerate.
4. Bake the base for 13 to 15 minutes, until lightly golden. Remove and let cool slightly, but do not turn off the oven.
5. Prepare the apple filling: Mix the apples, sugar and cinnamon.
6. Prepare the cheese filling and bake: In a stand mixer fitted with the paddle attachment, mix the mascarpone, cream cheese and yogurt. Add the sugar and mix well until incorporated. Add the eggs one at a time, adding each egg only after the previous one has been incorporated. Add the vanilla. Use a spatula to make sure the mixture is smooth and uniform.
7. Carefully pour the cheese filling over the baked base. Scatter the apple cubes evenly over the filling, then sprinkle the remaining crumbs on top.
8. Bake for about 1 hour, until the crumb topping is golden and set.
9. Cool to room temperature. Cover with plastic wrap and refrigerate for at least 8 hours or overnight.
10. Cut into 4- to 5-centimeter squares(about 1.5 to 2 inches) and serve cold. Store covered with plastic wrap for up to 4 days.

Chocolate crumb cheesecake

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(Photo: Noam Preisman)

1. Heat the oven to 160°C (325°F) and line a baking sheet with parchment paper.
2. Prepare the chocolate granola crumbs: In a stand mixer fitted with the paddle attachment, beat the butter and sugar until creamy. Add the egg and mix until incorporated. Add the spelt flour, oats, cocoa, baking powder and baking soda, and mix until combined. Transfer the mixture to the baking sheet and spread it with a spatula into an even layer over the entire pan. Bake for 15 to 17 minutes. Remove from the oven and break the granola into large pieces with a fork. Let cool.
3. Prepare the base: Wrap a 20-centimeter (8-inch) springform pan or cake ring with 5-centimeter (2-inch) sides in aluminum foil and parchment paper to prevent the mixture from leaking.
4. Take half of the chocolate granola crumbs and mix them in a bowl with 30 grams (2 tablespoons) melted butter. Press the mixture into the bottom of the pan. Transfer the pan to the freezer for 15 minutes.
5. Prepare the crumbs for the topping: Melt the dark chocolate and cocoa butter in a saucepan, then pour over the remaining chocolate granola crumbs. Transfer to a tray lined with parchment paper and spread out. Refrigerate until serving so the topping can set.

1. In a food processor or blender, process the ricotta, strained sheep’s milk yogurt, lemon zest and vanilla paste for 2 to 3 minutes, until creamy and smooth. Add the instant pudding mix and blend to combine.
2. Whip the heavy cream and sugar.
3. Warm the gelatin mixture over a bain-marie or in the microwave for about 20 seconds. Add 4 to 5 tablespoons of the cheese mixture and stir. Add the gelatin mixture to the bowl with the remaining cheese mixture and stir quickly.
4. Fold the whipped cream into the cheese mixture and pour into the ring over the chilled base. Refrigerate the cake for at least 12 hours before serving, preferably 24 hours. Do not freeze, as it may damage the texture.
5. Release the cake from the ring and decorate with the chocolate granola crumbs.

Mascarpone and meringue tart

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(Photo: Itiel Zion)

1. Prepare the pastry: In a stand mixer fitted with the paddle attachment, mix the flour and butter until fine crumbs form.
2. Add the ground almonds and sugar, then add the egg. Mix just until the ingredients come together.
3. Wrap the dough in plastic wrap, flatten it and refrigerate for at least 2 hours. Roll it out to a thickness of 4 millimeters (1/6 inch) and place it in a tart ring. Make sure to press firmly where the base meets the sides. Prick with a fork and freeze for about 20 minutes.
4. Heat the oven to 170°C (340°F) and bake the pastry for about 20 minutes, until golden. Let cool.
5. Prepare the mascarpone filling: Mix the filling ingredients well and pour into the baked pastry shell. Bake for about 15 minutes at 150 degrees Celsius (300°F). Remove from the oven and let cool.
6. Prepare the Italian meringue topping: Place the egg whites in the bowl of a stand mixer. Bring the sugar and water to a boil in a small saucepan. When the sugar syrup reaches 108 degrees (226°F), begin whipping the egg whites on high speed. When the syrup reaches 118 degrees Celsius (244°F), pour it down the side of the mixer bowl and continue whipping until the meringue is glossy, firm and lukewarm.
7. Transfer the meringue to a piping bag fitted with a tip and pipe it over the tart. Brown the meringue with a kitchen torch before serving. Keep refrigerated.