I like Shavuot (Pentecost), especially once I figured out that I don’t have to make every dairy dish ever conceived. After all, it’s only for one day. Shavuot commemorates the receiving of the Torah at Mount Sinai. One reason for serving dairy is that the Torah is compared to milk. Mother’s milk is a complete food, just as the Torah is a complete religious, ethical and legal guide for observant Jews.
In case anyone coming by is looking for the easy microwave cheesecake recipe I posted last year, here it is:
7-Minute Lowfat Microwave Cheesecake
The topping is optional but I wouldn’t skip it unless you are on a very strict diet. You can also spread chocolate or fruit on the top, or lay cookie crumbs, or sweetened bread crumbs, on the bottom for a crust.
- 2 eggs
- 500 gr. white cheese (1/2% or 5%). If you can get the kind for baking, go for it (gevina levana le-afiyah). I am not sure what a good substitute would be outside of Israel–perhaps smooth ricotta.
- 1 container (150-200 ml.) 8%, low-fat shamenet (cream). I think it is the equivalent of half-and-half. (Note: We only found 15% in the store we went to.)
- 3/4 c. sugar
- 4 tablespoons flour
- 1 packet of vanilla sugar or a teaspoon of vanilla extract
- 1/2 teaspoon lemon juice
Instructions: Mix all the ingredients and pour into a glass or ceramic quiche dish (23-27 cm.). You can use another shaped dish, but if the cake is too thick it will take longer to set.
Cook on high for 5 minutes, or until the cake is set in the middle.
In the meantime, mix 2-3 more containers of the 8% shamenet or half-and-half with 3-4 tablespoons of sugar. You can use the same bowl. When the cake is baked spread the sweetened cream over the cake and heat on high for another two minutes.
More Shavuot Recipes:
Cheese Blintzes (On Cooking Manager)