Shavous Recipes

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  • #589776

    believer
    Participant

    anyone have any good cheesecake recipes?

    #1017200

    oomis
    Participant

    Oh gosh, do I ever. I have a marble cheesecake that I usually keep in the freezer and serve almost frozen, as it tastes like vanilla fudge ice cream. It is amazing. I need to find the original recipe, though I eliminated one step from it, with very little change, if any, in the final result. It calls for a chocolate cookie dough crust (you make it yourself from flour, butter, melted chocolate, which you bake then slightly cool, add the batter (one batter is light and the other mixed with melted chocolate, which is swirled together to marbleize it), then baked. This is so yummy, you will want it all for yourself. Trust me.

    #1017201

    believer
    Participant

    sounds heaven. can u tell me the recipe?how long is the whole procedure to make?

    #1017202

    seeallsides
    Participant

    This is a two layer cheesecake – vanilla/chocolate w/chocolate glaze

    It is amazing! Very rich recipe

    Pan :10 ‘ springform

    choc batter

    1 JJ silver package hard cream cheese

    7 1/2 oz farmer cheese

    1 T sour cream

    3/4 cup sugar

    3 eggs

    1 vanilla sugar

    3 T Dark Prem Cocoa

    Melt 1 bar good dairy chocalate (alprose or rosmarine)

    mix and put in pan /freeze overnight or at least 2 hours

    white batter

    same – no cocoa /no chocolate

    bake 350 for 1 hour

    enhancement : bake in water bath

    putsilver foil on bottom of springform

    water in roaster 2 negel vasser cups

    keeps cake moist

    leave in oven a little when dry with oven off

    Caramel topping -double

    1 1/2 bars white milk chocolate (I used dark)

    1/2 teaspoon coffee

    3T Hot Water

    1 t Karo Syrup

    (notes to myself)

    Make sure freeze straight so shape holds

    don’t microwave chocolate too long – as will get grainy

    coffee is what makes the chocolate dark/karo makes it glazy

    chocolate bar needs minimum 90 sec to melt

    prepare coffe/hotwater quickly to mix and pour glaze quickly

    even out top of cake before pouring so u don’t have holes or edges that will hold the chocolate back

    Voila! – I put a flower in the middle and you have got a gorgeous cake!

    #1017204

    Jax
    Member

    look what i dug out from the cr attic of old posts! 😉

    #

    oomis1105

    Member

    “oomis1105, would you be willing to share your cheesecake recipe?”

    With pleasure. I am one of those cooks who loves to share my recipes. Some people don’t but I figure if you like something I made enough to ask for the recipe, it’s a compliment. The cheesecake is only a tad more labor intensive than most recipes, but it is worth it, and it really is not so much extra work. Read recipe thoroughly before beginning.

    Ingredients:

    8 oz. package of chocolate chips

    3/4 c flour plus 1/4 c flour

    1 c plus 2 Tbs. sugar

    1/4 tsp. salt

    1/4 c butter

    24 oz. bar type cream cheese (don’t use low-fat, you’re eating cheesecake, so enjoy it)

    2 Tbs. vanilla

    6 eggs, separated

    1 c sour cream

    Melt chocolate either in a double boiler or the microwave. Stir together 3/4 of the cup of flour, 2 Tbs. sugar, and salt. Add butter, plus 2 heaping Tbs. of melted chocolate. Make into a dough and press into the bottom of a greased springform pan. Bake at 400 degrees for about 10-15 minutes. Remove from oven. In a large bowl mix the cup of sugar and cheese. Add vanilla, remaining 1/4 c flour, egg yolks, and sour cream. Beat the whites up separately until fluffy, like for a sponge cake. Fold into the cheese batter. Remove 2 cups of the batter and fold in the remaining melted chocolate. Alternate spooning in dollops of chocolate batter and white batter into the pan. Take a knife and cut through the batters, to marbleize. Reduce oven to 300 degrees. Bake for about 1 hour, shut off the heat and leave it in the closed oven for another hour. Chill thoroughly before serving (I like to freeze it, it tastes like vanilla fudge ice cream).

    Posted 4 months ago #

    oomis1105: i want to give this recipe to my mother to make!

    #1017205

    oomis
    Participant

    JAX THANK YOU SO MUCH! You just saved me a mountain of time. I could not find the recipe book that I had this in. Believer, you can believe THIS! It IS a slice of Heaven. And the sterp I have omitted in recent years is the separating of the eggs. It is SLIGHTLY lighter in texture (but really only slightly)if you beat up the whites separately and fold them into the batter. I now only make it non-separated, and it tastes 99.99% the same, just ever so slightly denser (which I happen to prefer anyway). By eliminating the separating and beating up, then folding in the whites, you eliminate about 15-20 minutes worth of work depending on how long it takes you to beat up the whites. I am not known for being great at folding in the beaten whites anyhow, (I never make sponge cakes), so this works for me.

    #1017206

    Jax
    Member

    oomis: your very welcome!

    #1017209

    YW Moderator-72
    Participant

    this is you first and last warning Only Moderators and the Editor are allowed to try to schnore meals, deserts, coffee and other assorted drinks from the users

    #1017210

    YW Moderator-72
    Participant

    Best Cheesecake Recipe

    Step 1 (Ingredients)

    Step 2 (Instructions)

    Using an electric mixer beat all the ingredients at a low speed blending in the ingredients 1 (one) at a time.

    When the mixture is smooth and creamy, pour the mixture evenly into the 2 graham cracker crusts and bake at 350 degrees for 30 minutes. After 30 minutes, turn off the oven and leave the cheesecake in the closed oven for 20 minutes.

    After 20 minutes, remove the cheesecake from the oven and let cool for 20 minutes.

    Step 3 (Topping)

    Mix together and spread on top of the cheesecake. Bake at 475 degrees for 10 minutes.

    (These cheesecakes can be frozen).

    Enjoy!

    #1017211

    YW Moderator-72
    Participant

    xylitol is a sugar substitute. now who is going to make the cheesecake (w/xylitol) and send me over a piece.

    #1017212

    an open book
    Participant

    ames: (forget you ever saw this 😉 )

    is it some kind of fake sugar?

    well, it would have been until you told everybody. YW Moderator-72

    #1017213

    kapusta
    Participant

    72, you cook?

    *kapusta*

    #1017214

    YW Moderator-72
    Participant

    yes, as does Mrs. 72 and the older jr-72s

    #1017215

    Jax
    Member

    1-what milchig meals do you make for shevuos?!(besides cheese cake!)

    2-how many milchig meals do you have?! my family does milchig day meals

    #1017216

    anonymisss
    Participant

    none

    none

    very sad:(

    ~a~

    #1017217

    Jax
    Member

    anonymisss: so your family doesn’t eat milchig on shevuos?!

    #1017218

    anonymisss
    Participant

    no, just early morning kiddush with cheesecake.;(

    ~a~

    #1017219

    YW Moderator-72
    Participant

    we usually do milchig for the day meals.

    #1017220

    mepal
    Member

    milchig only first night. Since its only for one meal (and its once a year) there’s always SO MUCH FOOD! There’s never room for cheesecake by the time we reach desert. We make an average of 7 cheesecakes anyways (that we end up eating through out the rest of Y”T)!

    #1017221

    kapusta
    Participant

    lasagna, eggplant parmesan, salmon. cheesecake for kiddush, and one or two meals depending on the year.

    *kapusta*

    #1017222

    oomis
    Participant

    I would love to do Milchigs for the first night and lunch, as Shabbos is fleishig anyway. My family will want a fleish meal the first night, though. I usually make a salmon meal for milchigs, maybe some latkes, mashed potatoes, spinach, and sour cream (TOO GOOD), a milchig lukshen kugel, and of course BLINTZES and cheesecake.

    #1017223

    YW Moderator-72
    Participant

    I’m working on a new Lasagna recipe… If it comes out good, I will post the recipe.

    #1017224

    Jax
    Member

    72: is Lasagna the sheet type of pasta?!

    #1017225

    kapusta
    Participant

    a recipe for lasagna? who makes it with a recipe?

    *kapusta*

    #1017226

    an open book
    Participant

    jax: yeah

    #1017227

    anonymisss
    Participant

    the sheet type of pasta? jax, lol! you’re too funny!

    ~a~

    #1017228

    Jax
    Member

    an open book: thanx, i’m not much of a pasta guy & was wondering what he was making!

    anonymisss: no making fun! 😉

    #1017229

    anonymisss
    Participant

    jax, please? it’s fun to make fun! (but not nice, I know)

    ~a~

    #1017230

    Jax
    Member

    anonymisss: just that once was allowed! 😉

    #1017231

    YW Moderator-72
    Participant

    another 20-25 minutes it will be ready…

    #1017232

    anonymisss
    Participant

    deal!

    btw, when’s my next license to make fun?

    ~a~

    #1017233

    Jax
    Member

    anonymisss: well my birthday’s coming up very very soon! stay tuned!

    72: please save us some! oops i’m fleishig!

    #1017234

    kapusta
    Participant

    72, are you sharing? btw, is that tomorrow nights supper?

    *kapusta*

    #1017235

    YW Moderator-72
    Participant

    kapusta – only if I have any left over…

    #1017236

    kapusta
    Participant

    72, if you share I’ll share…

    getting back on topic,

    Pesto

    fresh basil (hydroponically grown, only needs rinsing)

    fresh garlic to taste

    salt

    pepper (to taste)

    oil (until it forms a spreadable paste)

    you can add parmesan cheese and/or pine nuts. They are not necessary and without the parm its completely pareve. Pine nuts should be toasted to get the most flavor, (I’m not sure how long, I’ve never done it.)

    *kapusta*

    #1017237

    YW Moderator-72
    Participant

    this was received via email. It is part of another post in the following thread that I encourage everyone to go read:

    Challah Baking Lizecher Nishmas The Mumbai Kedoshim

    Here’s a favorite recipe in my family for a no-bake chessecake that is really easy & it freezes very well!

    Chocolate Cheese Triangle

    1 stick of margarine, softened

    1/2 c sugar

    1 1lb farmer cheese

    1 egg

    few drops of vanilla

    1/2 – 1 tsp lemon juice (opt)

    36 tea biscuits

    Cream together marge & sugar. add cheese, vanilla, lemon juice & egg. beat until smooth.

    Dip biscuits one by one into a bowl of milk, just for a second. Arrange them on a sheet of foil – 3 across, 4 down. Spread 1/3 of the cheese mixture on top. Repeat this twice more. Put your hands under the foil & bring the outer rows to meet in the center, sort of forming a triangle. Refrigerate while making the chocolate drizzle.

    Drizzle:

    1/2 c sugar

    3 3/4 T cocoa

    2.5 T water

    1 t coffee

    3/8 c/ 3oz margarine

    Boil cocoa, sugar, water & coffee until thick. Remove from heat & add margarine, cut in pieces. Beat well. When cool, drizzle generously over cheesecake. Wrap the foil together & freeze, but understand it takes at least an hour to defrost (uncovered.)

    #1017238

    kapusta
    Participant

    72, how did it come out?

    *kapusta*

    #1017239

    YW Moderator-72
    Participant

    ok. here goes:

    all measurments are appox.

    1 pound cooked lentils (green)

    2 cans of tomato sauce

    mix these together and keep on the side

    blend together

    a block of farmers cheese the 2nd to smallest size

    mozzeralla cheese 3/4 of a small bag

    chedder cheese 1 small bag

    2 eggs

    sprinkle in parmesan cheese

    sprinkle in oregano

    after the whole wheat noodles are cooked,

    but a layer of sauce from above in a lasagna pam

    place a layer noodles

    a layer of sauce

    a layer of the cheese mx

    repeat 2 more times

    cover top layer with noodles

    cover with the mozzerella cheese and sprinkle with more parmesan cheese

    preheat oven to 350

    cook for 45 minutes covered

    10 minutes open

    this is similar to the recipe on the box of lasagna noodles.

    #1017240

    anonymisss
    Participant

    you scared me away with the first ingredient, can’t stand anything with lentils;(

    ~a~

    #1017241

    YW Moderator-72
    Participant

    anonymisss, substitute other beans if you like or skip the lentils/beans altogether.

    can’t stand anything with lentils;( what about those little chocolate lentils?

    #1017242

    anonymisss
    Participant

    can’t stand anything with lentils;( what about those little chocolate lentils?

    I plead the fifth!

    ~a~

    #1017243

    oomis
    Participant

    what milchig meals do you make for shevuos?!(besides cheese cake!)

    THERE IS NO OTHER food besides cheesecake!!!!!!!

    #1017244

    beacon
    Participant

    I agree oomis! Heaven on earth

    #1017245

    kapusta
    Participant

    hey, oomis, most cake in general aint too bad…

    *kapusta*

    #1017246

    Jax
    Member

    ames: ha that you made 72’s lasagna tonight! talk about bringing thr CR into your real life! 😉

    #1017247

    YW Moderator-72
    Participant

    ames, that’s great I’m glad that you liked it.

    #1017248

    oomis
    Participant

    hey, oomis, most cake in general aint too bad…

    hey Kapusta, cake in general ain’t too bad. Cake in my tummy, is MUCH, MUCH better.

    #1017249

    kapusta
    Participant

    oomis, you cant argue with logic…

    *kapusta*

    #1017250

    seeallsides
    Participant

    Mod 72 – I made your lasagna – it was delicious – Thanks for giving me the courage to make it! It looks professional!!!

    (thanks also for whole wheat challah recipe – i have had company each shabbos since so i haven’t try it, but i will soon,)

    #1017251

    feivel
    Participant

    cut up hot dogs into chunks, and pastrami

    fry in pan, dont add oil

    add some mustard to taste

    then add sauerkraut after the frying is done

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