BUBBIE BOBBIE'S CHEESECAKE

CRUST:

• 18 graham crackers
  
• 2 tablespoons sugar
  
• 2 tablespoons butter

Crush graham crackers.
Melt butter.
Mix ingredients together, and spread on bottom and sides of 8x11-inch baking pan.
Put in refrigerator.

CAKE:

• 3 8-oz. packages cream cheese - at room temperature
• 5 eggs
• 1 cup sugar
• 1 teaspoon vanilla

Mash the softened cream cheese in a bowl.
Add eggs into bowl, one at a time, mixing well after each egg.
Add sugar and vanilla into bowl.
Pour the cheese mixture onto the crust.
Bake at 375-degrees for metal pan, or 350 for pyrex - for 40 minutes.

TOPPING:

• 1 teaspoon vanilla
• 2 tablespoons sugar
• 2 cups (16 oz.) sour cream

Mix ingredients together, and spread over baked cake.

Bake at 475-degrees for metal pan, or 450 for pyrex - for 5 minutes.

• 1 cup flour
  
• 1 1/2 cups milk or water
  
• 2 tablespoons oil
  
• 1/3 teaspoon salt
  
• 2 eggs

Mix ingredients together.
Heat a thin coat of oil in a frying pan.
Put a thin layer of batter into the pan, until golden brown. Flip over until the other side is golden brown.

• 16 oz. cottage cheese
• 2 egg yolks
• 2 tablespoons flour
• 2 tablespoons sugar
• 1 teaspoon vanilla

Filling options: sour creme, fruit jam, chocolate spread, date spread, etc.

Roll into blintz and enjoy!

My Wife's K.I.S.S. Cheesecake

By Chef Hershel

When I went into the catering business I got my start by using all of my wife's best recipes. This cheesecake is one of them. It's not the biggest or the most colorful -- but it does taste the best.

Ingredients:

Cake

250 grams biscuits
4 tablespoons butter (melted)
2 containers of 5% cheese
1/2 cup sugar
2 eggs
1 teaspoon vanilla
2 tablespoons flour

Topping:

1 container sour cream
1 teaspoon vanilla
2 tablespoons sugar

Instructions:

Crush biscuits into crumbs using a food processor. Pour butter onto crumbs. Mix well. Press on bottom of pie pan. Combine 5% cheese, 1/2 cup sugar, 2 eggs, 1 teaspoon vanilla, 2 tablespoons flour. Pour over cookie crust. Bake 275 ° - 300 °F.

For topping: combine sour cream, vanilla and sugar. Pour over cheese cake. Bake 5 more minutes. Chill and serve. Wait for "This is great! Can I have the recipe?"

Cheesecake Squares
From the Kinnereth Cookbook

Preheat oven to 350 °F (180 °C). Mix crumbs and butter together and pack into 8" (20cm) square pan. Cream the cheese with the milk. Add eggs, vanilla and sugar. Whip until smooth. (Work quickly). Pour over base. Bake for 15 minutes. Cool. Preheat oven to 425 °F (220 °C). Mix sour cream, sugar and vanilla. Spread on top and bake for 5 minutes. Cut into squares with a wet knife.

Chocolate Marble Cheesecake
From the Kinnereth Cookbook

Base:

1 3/4 cups crushed graham wafer crumbs	425 mL
1/4 cup finely ground walnuts	60 mL
1/4 cup granulated sugar	60mL
1/2 cup melted butter	125mL

Combine ingredients and blend. Grease sides of 9" - 10" (22.5 - 25 cm) springform pan. Press crumbs on bottom and up sides of pan to top. Reserve about three tablespoons (45mL) of crumbs for topping.

Filling:

2 pounds cream cheese	900g
2 teaspoons vanilla	10mL
1 1/2 cups granulated sugar	375mL
6 eggs
2 cups light cream (half and half)	500mL
2 squares unsweetened chocolate, melted and cooled

Preheat oven to 450 °F (230 °C). Beat cream cheese and vanilla together until fluffy. Gradually beat in sugar. Add eggs one at a time stirring until just blended. Stir in half and half. Gradually stir 3 cups (750 mL) of batter into cooled melted chocolate and blend. Pour plain batter into prepared pan. Gradually add chocolate mixture using zigzag motion. Batter will be very loose. Top with reserved crumbs. Bake 15 minutes to set batter. Reduce heat to 300 °F (150 °C) and bake 70 minutes longer. Remove from oven. Cool on rack one hour. Chill. Can be frozen. Serves 16.

Oreo Cheesecake
By Emuna Braverman

This is my favorite cheesecake recipe and the one I plan to make this Shavuot.

2 cups Oreo cookie crumbs (about 20 cookies)
2 tablespoons butter, melted
¼ cup brown sugar
2 lbs. cream cheese, softened
1-1/4 cups sugar
1/3-cup pareve [non-dairy] whip
2 tablespoons flour
1-teaspoon vanilla
4 eggs
2 cups coarsely crumbled Oreos
1/2 lb. sour cream
¼ cup sugar
1-teaspoon vanilla
1/3-cup pareve [non-dairy] whip
1-1/4 cups semisweet chocolate chips

Preheat oven to 325 degrees. Combine first 3 ingredients and press mixture in bottom and up sides of a 10-inch springform pan. Bake for 10 minutes and set aside. Beat cream cheese until creamy. Gradually add 1-1/4 cups sugar, beating well. Add 1/3-cup pareve whip, flour and 1 teaspoon vanilla. Mix well. Add eggs one at time, beating well after every addition. Pour 3-1/2 cups of this batter into prepared crust. Top with crumbled cookies. Pour remaining batter over cookies. Bake for 1 hour and 15 minutes. Combine sour cream, remaining ¼ cup sugar and 1 teaspoon vanilla. Spread over cheesecake. Bake for 7 more minutes. Turn oven off and leave cheesecake in with door close for 45 minutes. Remove from oven and cool completely on a wire rack. Cover and chill 8 hours. Remove sides of pan. Combine 1/3-cup pareve whip with chocolate chips in a small saucepan. Stir over low heat until chocolate melts. Stir in teaspoon vanilla and remove from heat. Carefully spread mixture over cheesecake allowing it to drip down the sides. Chill. Serves 16 - 20. Very rich and very good.

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