Tag: Shavuos

Key Lime Cheesecake (with a no-bake filling!)

Here we go again…

On most Shabbat afternoons, you might find me scouring through my vast collection of cookbooks, looking for some inspiration for my next recipe. I never feel like I’m lacking content, but for Shavuot, I always struggle with the perfect recipe.

Do I do ANOTHER cheesecake? Are we sick of those?

Do I do dairy-free? Is that too far out of the spirit of the holiday? Oh how dare I go there…

Well, lately my goal is not to overthink, but just to give you all some good, EASY and approachable recipes – for a holiday, or any time of year.

So for this year’s Shavuot, let’s go with a recipe that isn’t too complicated and doesn’t require a million trips to different stores, all while (most of us) are still treading through the stay-at-home order. This Key Lime Cheesecake is so easy, and let me tell you…it’s addicting. It’s a hard job working on recipes and having to eat them throughout the week, am I right?

But truly the best part about this cheesecake is that the crust is the ONLY thing you have to bake! I don’t love the taste of no-baked crusts, so all it needs is 10 minutes in the oven. And not baking the filling just makes it that much simpler. No eggs, no water baths, no cleaning 8 different bowls. Just simple ingredients for a cool, creamy, perfectly-tart cheesecake. Just top with fresh whipped cream (or whipped coconut cream) and add extra lime zest and voila, dessert is served.

It’s EASY being green!

I’m assuming you might have scrolled down already to the recipe, OR you could have you’ve guessed the secret ingredient as to how the pie gets that vibrant green color. Behold, the avocado! If you’re like me and living with someone who isn’t a fan of the wonderfully creamy green-pitted fruit, well just tell them what’s in it, AFTER they’ve devoured their slice. My husband isn’t a fan of anything that’s tart, but he did say “it wasn’t bad” – and in Ellie speak, that is a huge compliment, HA! I did come clean in the end. 🙂 Clearly this is one of those instances where hiding healthy foods to get your loved one to eat it is just plain worth it.

Last but not least, one more big tip for you all! If you’re feeling rushed or just don’t want the hassle of making the crust and baking it? Ya’ll, just make the filling, set it, then pipe it into custard cups for a key lime mousse. Crust is totally optional, so have fun with this recipe and play around with how you want to serve it. You could also just make the filling and eat it right out of the bowl. I’ll be honest, I just MAY have licked the bowl clean after I poured the filling. Hey, it’s quality control! 🙂

And of course, to all of you gluten-free and/or keto people out there – this recipe is perfect for you. But of course, anyone will love this.

Wishing you all a happy, healthy and safe Shavuot!

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Key Lime Cheesecake
Prep Time
20 mins
Cook Time
10 mins
 
Course: Dessert
Author: Rachel Katzman
Ingredients
Crust
  • 2 cups Almond Flour
  • 1/3 cup Coconut Oil, melted
  • 3 tbsp Sugar Or use sugar substitute like Swerve, as I did!
No-Bake Key Lime Filling
  • 2 Medium-sized avocados (ripe)
  • 12 oz Cream cheese, softened (1 1/2 bricks) This is key - you want the cream cheese to be at room temp, otherwise you won't get a smooth filling
  • 1/4 cup Sour Cream
  • 4 Limes, zested and juiced
  • 1 cup Sugar Or use sugar substitute like Swerve, as I did!
  • 1 tsp Vanilla extract
Instructions

  1. Make the crust: Pre-heat oven to 350F

  2. Grease the bottom and sides of a spring-form pan with oil

  3. In a bowl, mix the almond flour, coconut oil and Swerve (or sugar). Using your hands (or an electric mixer), mix all ingredients until the coconut oil is evenly distributed throughout the dough. I like using my hands for this since it's easier for me to feel that all the ingredients have mixed thoroughly

  4. Press the crust into the spring-form pan and up the sides, making sure it's an even layer throughout

  5. Bake for 10 minutes at 350F

  6. While the crust is cooling, make the filling

  7. In a blender, or big bowl using a hand mixer, blend the avocados, cream cheese, lime zest and juice (you can use regular limes if you can't find key limes), sour cream, sugar, and vanilla extract

  8. Make sure the crust is completely cooled before pouring the filling on top

  9. Chill in the fridge for at least 4 hours, or up to overnight until fully set

  10. Top with whipped cream, and garnish with extra lime zest!

  11. Note: Since the pie is made with avocados, it will start to turn a bit brown, but if you cover it tightly, it'll still be delish. Try and cover the pie as best you can, but be warned, the filling might stick a bit to your plastic wrap or foil. But no worries, the pie should last 1 week in the fridge (if it makes it that long without everyone devouring it) and

 

Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

Spanakopita CheesecakeThe holiday of Shavuot is approaching, or as they call it in my wife’s office the cheesecake holiday. Why is it the cheesecake holiday? I’m glad you asked. Shavuot is the only holiday on the Jewish calendar where we traditionally eat dairy. The primary reason given is that Shavuot celebrates the Jewish people’s reception of the Torah. The Torah contains the Jewish dietary rules know as kosher.  While the Jews sorted out these new rules, they stuck to eating dairy which has somewhat simpler rules than consuming meat.

As I have said many times before I am not a baker, and I usually leave anything pastry related to my wife. Instead of treading on her domain and doing a traditional sweet cheesecake for dessert I decide to challenge Rachel to a savory cheesecake challenge.

Spani-what?

I kicked around a few ideas including a deep dish pizza cheesecake, a goat cheese and caramelized onion cheesecake, and a hybrid cheesecake/frittata, but ultimately landed on a spanakopita inspired cheesecake. I took a bottom up approach for this recipe as I wanted to challenge myself to use filo dough (sometimes spelled phyllo) for the crust which can be hard to work with. Once I established that, and wanting to stay in the savory realm, the choice of spankakoptita was fairly obvious. Spankakoptita is a Greek spinach, feta cheese, and filo “pie”, often served in the style of a lasagna or as small hors d’oeuvres. A dish containing cheese, a savory vegetable, and crispy dough checks all the boxes needed to compete in this challenge.

Alerts and Alternatives

A few things to remember as you make this recipe. Taste your feta before you use it.  Some brands are are more moist than others. I prefer a moister feta for this recipe. When frying your leeks keep your temperature low, otherwise the leeks will burn quickly. If you can’t be bothered to make these as personal cheesecakes this will work perfectly well as a large cheesecake. If you decide to make it as a large cheesecake you can use filo dough as a base or you can use a store bought frozen savory pie crust (not a shelf stable graham cracker crust like you would use for a sweet cheesecake).

Recipe: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

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Spanakopita Cheesecake
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Personal Spanakopita Cheesecakes Topped with Feta and Crispy Leeks
Prep Time
15 mins
Cook Time
45 mins
 

A twist on a Greek dish that is perfect for your Shavuot table.

Course: Appetizer, Side Dish
Cuisine: Greek, Holiday, Kosher
Keyword: Cheesecake, Spanakopita
Servings: 24
Author: Daniel Peikes
Ingredients
  • 1 lb Cream Cheese 2 bricks, allow to soften on the counter for an hour
  • 1 lb Ricotta Cheese
  • 2 Large Eggs
  • 2 lbs Fresh Spinach Washed and stems removed
  • 2 Large Onions Sliced
  • 1 Stick Unsalted Butter Melted
  • Kosher Salt For seasoning your spinach and onions
  • 2 Large Leeks Green part removed, white part cleaned, and sliced in to matchsticks
  • 1 lb Feta Cheese Crumbled
  • Vegetable Oil For Frying
  • 1-1 lb Package Filo Dough
Instructions

  1. Add 2 tablespoons of the melted butter to a large saute pan an place over medium heat. Add the onions and season with a heavy pinch of salt. Saute until the onions begin to brown.

  2. Add 2 more tablespoons of butter and the spinach to the pan. Season again with another heavy pinch of salt. Cook until the spinach has wilted, but be careful not to cook it too much as spinach shrinks significantly when cooked.

  3. Remove the spinach and onion mixture from the pan to the bowl from your mixer. Drain off any excess liquid. Allow to cool to room temperature.

  4. Add the cream cheese, ricotta, and eggs to the mixer Bowl. With the paddle attachment mix until thoroughly combined. You can do this in a mixing bowl with a spatula, but the stand mixer definitely makes it easier.

  5. Brush the muffin tins with melted butter. Cut the filo dough in to 48-3x3 inch squares, and brush each square with melted butter. Place two squares in each cup slightly off set from each other making sure to cover the entire side and bottom the muffin tin cup.

  6. Fill each cup 3/4 the way with the spinach and cream cheese mixture, about 3 tablespoons.

  7. Top each one with feta and bake for 45 minute. Allow to cool and remove from the muffin tins.

  8. Add a 1/4 inch of oil to a frying pan and place over low heat. Once the oil is hot add a handful of leeks at a time, and fry until they just turn golden brown. Be careful as the leeks can burn quickly.

  9. Top the cheesecakes with the leeks and serve immediately.

What’s your favorite kind of cheesecake? Have you ever made a savory cheesecake? If so what flavors did you use?

Don’t forget to check out Rachel’s savory cheesecake: Mini Crust-less Smoked Salmon Cheesecakes (Happy Shavuos!)

Mini Crust-less Smoked Salmon Cheesecakes (Happy Shavuos!)

Smoked Salmon Cheesecakes!

Happy almost-Shavuos!  The holiday of WAY too much dairy, lol!  Since the holiday starts in just a few days, why not go all-out with a savory cheesecake challenge!  And yet again, I’m channeling inspiration from my mother, and making mini savory crust-less smoked salmon cheesecakes!  These are the perfect little appetizer to serve at your Shavuos meal!

Of course you can make this into a giant cheesecake pie, but I prefer to make these mini versions since I’m not sure how many people would eat a whole slice filled with smoked salmon, capers, dill and green onion?  But hey, maybe you’re into that sorta thing! The mini versions are great served with crackers (bagel chips would be perfect), carrot sticks, celery or cucumbers.  It’s having a bagel with lox and cream cheese but in a fancier, party-spread kind of way!

Originally, I made this version with a crust, just to play around with it, but in the end I decided it didn’t need it! Since the whole point was to spread this on a bagel or cracker, or cucumber slice, the crust just didn’t add anything to the dish, and plus, it’s one less step in this recipe! And by all means, you can definitely make this a no-bake dish too by omitting the eggs.

Want to make this dairy-free?  Substitute the cream cheese for a dairy-free cheese, like using Tofutti, or my favorite brand, Kite Hill dairy-free cream cheese spread (they have a jalapeno flavor that is so good – pick it up at Whole Foods).

So have fun playing around with this new version of a cheesecake and Chag Sameach to all of our faithful followers!

Like the content on #MYV?  Make sure to comment below and of course, share this post on social media!

Recipe: Mini Crust-less Smoked Salmon Cheesecakes

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Smoked Salmon Cheesecake
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Mini Savory Crust-less Smoked Salmon Cheesecakes
Prep Time
10 mins
Cook Time
20 mins
 
Servings: 12 mini cheesecakes
Author: Rachel Katzman
Ingredients
Filling
  • 2 Bricks Cream Cheese, softened
  • 2 Egg, large
  • 4 oz. Smoked Salmon, chopped I used 1 package of the Trader Joe's Everything but the bagel seasoning smoked salmon (yum!)
  • 3 Green onions, chopped
  • 2 tbsp Dijon mustard
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 tsp Dried dill I happen to LOVE dill, so feel free to adjust to your taste - if you use fresh, just grab a handful and chop it up!
  • 2 tbsp Capers (optional) I like that salty, briny kick that capers bring to this creamy spread!
Instructions

  1. Pre-heat the oven to 325F, line a muffin tin with paper or silicon liners

  2. Add the cream cheese to a large bowl and using a hand mixer, beat until mixed together, about 30 seconds. Add in 1 egg at a time until fully mixed

  3. Add in the rest of the ingredients and spoon the filling in the pan

  4. Bake for 20 minutes or until no longer jiggly in the middle

  5. Cool for 10-15 minutes, peel the liner and enjoy! Serve with crackers or raw veggies

Don’t forget to check out Daniel’s savory take on cheesecakes: Personal Spanakopita Cheesecake Topped with Feta and Crispy Leeks

Looking for a light Shavuot menu check this out: Light and Easy Shavuot Menu

Roasted Garlic and Caramelized Onion Pizza

PizzaThis pizza is one of my wife’s favorites. It does take a little bit of time to made the roasted garlic and caramelized onions, but that can be done ahead of time. Roasted garlic and caramelized onions have a million uses.  I love roasted garlic baked in to a crusty homemade loaf of bread, and caramelized onions make a great topping for hot dogs and hamburgers.

This pizza is a great way to add an adult twist to a meal that is often thought of as something for the kids.  You can use the same recipe for the crust and sauce and substitute for other vegetable (or leave them off all together) for the kiddos.

 

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Pizza

I have to admit this recipe came from my mother-in-law, although I don't know where she got it from originally.  I like it primarily because it is easy and fast.

Course: Main Course
Cuisine: Italian
Servings: 3 Large Pizzas
Ingredients
  • 5 Cups Flour
  • 1/4 Cup Olive Oil
  • 3 Envelopes Dry Yeast
  • 2 Cups Water
  • 2 tbsp Kosher Salt
Instructions

  1. Add all ingredients in the bowl of a stand mixer and mix on low until all the ingredients are thoroughly combined  and dough ball is formed.

  2. Increase the speed of the mixer to medium. Let the dough knead until it can be stretched thin enough to you can see light through it without tearing it. 

  3. Put the dough in a greased bowl and cover with a towel.  Allow to rise until the dough doubles in size.

  4. Preheat your oven to 500°F.  If you have a pizza stone place it in the oven before you the oven is hot.

  5. Take a dough ball and roll it in to a thin to the size you desire and place on a pizza screen or pan. Spread on sauce, cheese, and toppings and bake until the crust is golden.

5 from 1 vote
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Pizza Sauce

This is a super easy recipe,  Feel free to adjust to your particular taste.

Course: Sauce
Cuisine: American
Servings: 1 Large Pizza
Author: Daniel Peikes
Ingredients
  • 1 8 oz Can Tomato Sauce
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Black Pepper
  • 1 Tsp Italian Seasoning
  • 1 Tsp Red Paper Flake Optional if you like some heat
Instructions

  1. Combine all ingredients and stir thoroughly to combine. Let sit for 5 minutes to allow the spices to hydrate and the flavors to come together.

5 from 1 vote
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Roasted Garlic
Prep Time
1 min
Cook Time
1 hr
Total Time
1 hr 1 min
 
Course: Sauce
Servings: 1 Head
Ingredients
  • 1 Head Garlic
  • Olive Oil
  • Salt and Pepper
Instructions

  1. Preheat your oven to 350°F.

  2. Slice off the top of the head of the garlic, exposing the top of all of the garlic cloves.

  3. Put the garlic on a large piece of aluminum foil, drizzle with olive oil, and season with salt and pepper.

  4. Wrap the garlic in the foil and bake until the clove are golden brown and soft enough to be easily squeezed from the paper, about an hour.

5 from 1 vote
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Caramelized Onions
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

A great topping for burger, pizza, or a hot dog.  It can also be added to mayo or yogurt to make a dip.

Course: Sauce
Ingredients
  • 6 Large Onions Sliced
  • 3 tbsp Olive Oil
  • 1 tbsp Butter Substitute more olive oil for a dairy free version
  • Salt and Pepper To taste
Instructions

  1. Add all ingredients to a large saute pan and place over low heat.

  2. Cook, stirring regularly, until the onions are soft and a deep golden brown.  It they start to brown too fast, lower the heat.

For a healthier gluten free option check out Rachel’s take on pizza: Pizza Challenge! (the Rachel version)