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This Shavuot, impress your guests with this dazzling array of cheesecakes to suit every palate.
Take a bite of this lemony, Zesty Summer Cheese Pie that gets its smooth, light texture from whipped cottage cheese and added taste from its cherry and nut topping! Simple and delicious!
Ingredients
Directions
Preparation 20 minutes
Serves 8
Ingredients
For the filling
Directions
For the base
Place parchment paper in a 9 by 9-inch baking pan pressing down at the corners. In a food processor, process the sugar, cinnamon and graham crackers until you have the texture of bread crumbs. Add the melted butter and pulse a couple of times to fully incorporate. Pour into the lined baking pan and gently pat down with the base of a glass. Bake in the oven for 12 minutes until golden. When done set aside to cool.
For the filling
Preheat oven to 325ºF.
Add cream cheese, eggs, lemon zest, lemon juice and sugar to the food processor and mix until well combined. It should have a smooth consistency. Pour onto the cooled base and then cover with blueberries. They will sink slightly but should still be half exposed -- as the cake bakes they will sink a little more and break down.
Bake in the oven for 35 minutes or until the center only slightly jiggles. Remove from the oven and cool completely before refrigerating for at least 3 hours. Once set, remove from pan using the parchment lining and slice into 10 rectangular bars. Dust with powdered sugar.
Preparation 15 minutes
Makes 10 bars
Kids love these finger food cupcakes they are easy to serve and taste delicious.
Ingredients
Vanilla Icing
Directions
Preheat oven to 350ºF.
Beat eggs whites until soft peaks form. Add butter, yogurt and milk and mix on very slow speed just until smooth. Do not over mix.
Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl add to egg white mixture.
Fill the cupcake liners a little bit more than halfway.
Bake for 18-20 minutes.
Allow them to to cool.
Vanilla Icing
Mix icing ingredients until smooth then put it into a piping bag.
Top your cupcakes with the desired amount of icing and enjoy!
Preparation 15 minutes
Serves 12
Strawberry shortcake is a crowd-pleaser & this recipe is much easier to make than it appears. Try out this delicious classic today! If need be, prepare all components the day before and assemble just before serving.
Ingredients
Filling
Shortcakes
Directions
Preheat oven to 375°F. Generously butter 3 (8-inch) round pie cake pans. Set aside.
Combine flour, sugar, baking powder, baking soda and salt in bowl of a food processor or large bowl. Add butter and pulse in food processor or cut in with a pastry blender until mixture resembles coarse crumbs. Gradually add heavy cream/sour cream and pulse in food processor. Add dry ingredients to wet ones in food processor and pulse until just moistened (do not over mix). Knead a few more minutes until a smooth dough forms. Sprinkle with flour for easy handling.
Divide dough into 3 equal portions and with hands, press each piece of dough into a prepared cake pie pan, spreading to edges and making as smooth as possible.
Bake about 25 minutes or until top is golden. Let cool 5 minutes in pans on wire rack.
Directions for Filling
Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar while beating until stiff peaks form. Keep refrigerated until ready to use
Assembly
To serve, place first cake layer on serving plate and top with about 1/3 quartered strawberries in a single layer. Top with about 1/3 whipped cream and spread until even. Top with second cake layer and repeat with 1/3 quartered strawberries and 1/3 whipped cream. Top with final cake layer and spread remaining whipped cream in an even layer, leaving about 1-inch border around. Top with remaining quartered strawberries in a mound. Serve immediately.
Note
Feel free to substitute your favorite summer fruit such as 4 cups of sliced fresh peaches/ kiwis/tangerines for the strawberries in this scrumptious shortcake.
Preparation time 30 minutes
Serves 8