Cheesecake Treats for Shavuot

by Daniel Rogov

Shavuoth, the springtime feast of weeks, falls precisely seven weeks after Passover and is a holiday celebrating the giving of the 10 Commandments on Mount Sinai. It is also a holiday that celebrates the harvest of the first fruits. No one questions the importance of Shavuoth in Jewish life but, every year as the holiday approaches, it seems appropriate to ponder on the fact that no one seems to know precisely why it is considered traditional to celebrate the holiday by eating dairy dishes. Some say that such dishes remind us that the Torah is as sweet and nourishing as milk and honey. Others claim that the tradition honors the Israelites who were wandering through Sinai and gave up meat dishes as a sacrifice just before Moses ascended the mountain to receive the Torah. Some students of the kabbalah say that dairy products have a special purity, one that reminds us that if we are faithful to the Torah we will eventually attain paradise.

Pumpkin Cheesecake

Based on a recipe from The American Harvest Restaurant at New York City's Vista Hotel

15 grams butter, melted
8 ginger or vanilla cookies, crushed into fine crumbs
1 kilo cream cheese, at room temperature
1/4 kilo sugar
5 eggs
1 1/2 tsp. grated orange rind
1 1/2 tsp. grated lemon rind
1/2 kilo pumpkin puree (may use tinned)
1/4 tsp. ground cinnamon 1/4 tsp. ground nutmeg
2 tsp. ground anise
1 tsp. ground cloves
1 tsp. ground coriander seeds
50 milliliters sweet cream
50 milliliters sour cream
3 Tablespoons Bourbon or Scotch whisky
100 grams shelled walnuts, chopped finely
Brush a 25 centimeter cake tin with the melted butter and then coat evenly with the cookie crumbs.

Cut the cream cheese into small pieces. In a large bowl whisk the cheese until it is creamy and then gradually beat in the sugar. Continue beating until the mixture is very soft and no lumps remain. On a low speed beat the eggs one at a time and then beat in the grated orange and lemon rind together with the pumpkin, cinnamon, nutmeg, anise, cloves and coriander. Add the sweet cream, sour cream and whisky and beat until the mixture is smooth throughout.

Pour the mixture into the cake tin, sprinkle over with the chopped nuts. Place the cake tin in a large roasting pan, pour in boiling water that will reach halfway up the sides, set in the center of a medium oven and bake for 1 1/2 hours.

Remove from the oven and place on a rack to cool completely. Refrigerate for at least 8 hours (may be stored, refrigerated for up to 2 days). To unmold, dip the cake tin into very hot water for about 30 seconds, taking care that the water does not come over the top of the cake. Run a knife carefully around the edge and then invert the cake onto a board. Invert again onto a serving place so that the nuts are on top. To serve, dip a wide cake knife in hot water to cut each slice. (Because the cake is quite soft do not expect the slices to be perfect). (Serves 12 - 14).

Spanish Cheesecake

Adapted from a recipe by Penelope Casas

For the dough:
1 cup flour
1/4 tsp. salt
3 Tbsp. vegetable oil

For the Filling:
2 eggs
250 grams cottage cheese
1/2 cup sugar
1/4 tsp. dried ground mint
1/4 tsp. ouzo, arak or pastis liqueur
3 Tbsp. honey
1 tsp. rose water
powdered cinnamon, as required

Make the dough by mixing the flour and salt and stirring in the oil and 2 1/2 Tablespoons of water. Roll the mixture out and fold in three, as you would a letter. Roll out again and fold and roll 2 more times. Place the dough into a 20 centimeter loose-bottomed cake or quiche pan, making sure the bottom and sides are covered with the dough.

In a mixing bowl beat together the eggs, cheese, sugar, mint and ouzo. Spread the mixture on the dough and bake in a medium oven until the filling is firm (about 40 minutes).

Mix together the honey and rose water, sprinkle this mixture over the pie and then dust with cinnamon. Serve warm. (Serves 6 - 8).

American Style Cheesecake

2 cups ginger or vanilla cookies
1/4 cup confectioner's sugar
6 Tbsp. butter, melted
2 eggs, well beaten
750 grams cream cheese
1 cup sugar
1 tsp. lemon juice
16 - 20 apricot halves or peach slices (may use tinned)
1 1/2 cups sour cream
2 Tbsp. sugar
generous pinch of salt

In a blender grind the cookies until the crumbs are very fine. Add the confectioners' sugar and melted butter and stir well. Line a bottom of a 23 - 25 cm. cake tin with this mixture and spread evenly. Refrigerate for about 2 hours before using.

In a mixing bowl combine the eggs, cream cheese, sugar and lemon juice and mix until the ingredients are thoroughly combined.

Distribute half the apricot halves or peach slices on the cookie crust and over this pour the cream cheese filling. Place in a medium-hot oven and let bake for 20 minutes. Remove from the oven and let the cake cool to room temperature. Heat the oven to very hot.

In a clean mixing bowl combine the sour cream, sugar, vanilla, and salt. Pour these over the cake and decorate with the remaining fruit. Bake in the oven for 5 minutes and then remove from the oven. Let the cake cool and then refrigerate for 6 - 12 hours before serving. (Serves 6 - 8).

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.