May 25, 2012 5:41 pm at 5:41 pm #603594
If it’s Minhag to have cheese on Chanukah why don’t we have cheesecake then?May 25, 2012 11:58 pm at 11:58 pm #877443
yitayningwutParticipantMay 29, 2012 3:56 pm at 3:56 pm #877444
It does not fry in oil well 🙂May 29, 2012 6:33 pm at 6:33 pm #877445
The cheese of Chanuka is very salty to commemorate how Yehudis killed Holofernes. He became thirsty, she gave him wine and when he was drunk, she cut his head off.May 29, 2012 8:14 pm at 8:14 pm #877446
why don’t we have cheesecake then?
Who is stopping you? Have all the cheesecake you want.
The WolfMay 29, 2012 8:27 pm at 8:27 pm #877447
Good question. We should ALWAYS have cheesecake.May 29, 2012 9:15 pm at 9:15 pm #877448
I dont think that we can afford those extra calories TWICE in one year!May 29, 2012 10:07 pm at 10:07 pm #877449
No oomis! Not when youre having fleishigs!May 30, 2012 3:04 am at 3:04 am #877450
Mosh, I made a marble pareve “cheesecake” (my own recipe, btw) that NO ONE could believe was not milchig. It was THAT good! I ended up not making real cheesecake, because my oven died and I didn’t want to make the pareve toaster oven milchig. I promise you, had I not told everyone it was Tofutti, they would not have known. The following recipe was used to make two pies, one plain and one marble.
3 containers tofutti cream “cheese”
1/2 cup Tufutti pareve sour cream
1 Tbs. vanilla extract
1 tsp. lemon juice
1 cup sugar (I may have used an additional 1/4-1/2 cups)
2 graham cracker piecrusts
about 6 oz. chocolate chips melted and slightly cooled, but still stirrable. This will be added to the marble cheesecake batter. A can of any flavor fruit pie filling is used to top the second pie.
Mix everything but chocolate or pie filling together. Pour equal portions into each pie crust then pour the chocolate into one batter and swirl to marbleize. Bake at preheated 350 degrees until top is pale golden, but center is still jiggly. Cool in oven then refrigerate for several hours or overnight(I freeze it until the start of the meal, then take it out and leave it out until dessert time). This is so good.
Bake the plain pie until the top is pale golden and jiggly in the center. Let cool thoroughly, then top with fruit pie filling and refrigerate or freeze until needed.May 30, 2012 6:47 am at 6:47 am #877451
Because the gematriyah of Ugas G’vina is 549, which has nothing to do with Chanuka, besides when it does, which it generally never is, which may or may not be subject to debate.May 30, 2012 6:01 pm at 6:01 pm #877452
Thanks for that recipe. I printed it already and can’t wait to make it. 🙂May 30, 2012 6:01 pm at 6:01 pm #877453
Thanks for that recipe. I printed it already and can’t wait to make it. 🙂May 30, 2012 10:19 pm at 10:19 pm #877454
You wrote that twice.May 30, 2012 10:20 pm at 10:20 pm #877455
You wrote that twice.June 1, 2012 2:44 am at 2:44 am #877456
Oomis1105:- I promise you, had I not told everyone it was Tofutti, they would not have known.
Think before you promise; I am allergic to soya & tofutti, and my stomach would have ratted you within minutes of my having consumed your pareve cheesecake.
Besides, pareve cheesecake defeats the entire reason for having Dairy on Shovu’os.June 1, 2012 2:54 am at 2:54 am #877457
I have never heard of any minhag to NOT have cheesecake on Channukah. Can you please state the source of this minhag?
The WolfJune 1, 2012 2:25 pm at 2:25 pm #877459
I told you! there isn’t a possibly non existent minhag not to eat cheesecake on Chanuka because the gematriyah of Ugas G’vina is 549, which has nothing to do with Chanuka, besides when it does, which it generally never is, which may or may not be subject to debate.
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