Let’s Make Cheesecake!

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kitchen_at_shomreiThere are numerous reasons for the custom of eating dairy foods on Shavuot (for a quick summary see the Wikipedia article on Shavuot). Suffice it to say, whatever the reasons for the custom, we can all enjoy a good cheesecake or blintz.

The following recipe is taken from my daughter Rebecca’s newly published cookbook of simple recipes for family cooking. When she’s not crunching numbers for her job with the European Union (EU) in Lille, France, Rebecca’s baking cookies and cheesecake for venues around town. Anyone interested in seeing/purchasing the cookbook, can contact me at email hidden; JavaScript is required. While this is not a kosher cookbook, most of the recipes can be adapted to dietary laws.

Let's Cook With the ZazoaLet’s Cook! with the Zazoo (Zazoo are adorable little animal creatures) is aimed at introducing kids to basic cooking techniques and teaching them to follow simple directions. However, the recipes are not just for kids. Some of them are family favorites (from both sides of the Atlantic) and others are adaptations of kid friendly familiar foods.

No Bake Cheesecake
Ingredients
11 oz/ 300g cream cheese at room temperature (Philadelphia is best)
cheesecake1 cookie crumb piecrust (recipe follows)
14-oz/400 g sweetened condensed milk
1 tsp pure vanilla extract
1 lemon-juice and zest

Directions
1. Make one pie cookie crumb crust. Put it in the refrigerator.
2. Whisk together cream cheese and sweetened condensed milk until there are no lumps.
3. Grate the zest of the lemon. Squeeze the lemon to get all of the juice.
4. Add vanilla, lemon juice and zest. Whisk until it thickens.
5. Pour the filling into the piecrust.
6. Leave it in the refrigerator for 3 hours or more.

Cookie Crumb Pie Crust
Ingredients
7 oz/ 200 g cookies (speculoos, graham crackers, Oreos, etc.)
3 Tbsp/ 40g melted butter

Directions
1. Crush the cookies by putting them in a plastic bag and crushing them with a rolling pin.
2. Put the butter in the microwave for about 45 seconds until it is completely melted.
3. Mix the cookie crumbs and the melted butter.
4. With your hands, press the crumb mixture into the bottom of a pie plate. Cover with plastic wrap and place in the refrigerator to chill while you make the filling.
5. Top with fruit if desired.

NOTE: This is a recipe that’s meant to be made by kids and adults cooking together. Don’t expect a gourmet’s cheesecake but enjoy the experience of creating with your children or grandchildren.

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