1,000 Jewish Recipes (97 page)
Read 1,000 Jewish Recipes Online
Authors: Faye Levy
When I make cheesecake using a simple cracker crust, I often add chopped nuts to the crust for extra interest. I especially like the delicate taste of blanched almonds with the rich creamy fillings. Macadamia nuts and pecans are also good. Often I chop some extra nuts of the same kind I use in the crust for sprinkling on top of the finished cake just before I serve it.
My mother, who lives in Jerusalem and doesn't usually have graham crackers, makes this crust from simple plain cookies and omits the sugar. I love that version too!
1
â
4
cup slivered almonds
3 tablespoons sugar
5 ounces graham crackers (for 1
1
â
4
cups crumbs)
1
â
3
cup butter, melted
1.
Lightly butter a 9-inch springform pan and set aside.
2.
Finely grind almonds with sugar in a food processor. Transfer to a medium bowl. Process graham crackers in food processor to fine crumbs. Measure 1
1
â
4
cups, add to almond crumbs, and mix well. Add melted butter and mix well.
3.
Press mixture in an even layer on bottom and about 1 inch up sides of prepared pan.
I have tasted many low-fat cheesecakes and this one remains my favorite. My mother and I often prepare it for Shavuot as an alternative to a rich one, and this is the one many of our guests prefer. We are always amazed at how delicious it turns out, even though we use ingredients such as nonfat ricotta cheese and nonfat sour cream, that frankly we are not fond of on their own.
If you would like to cut the fat and calories even further, omit the sugar and oil from the crust; simply sprinkle the graham cracker crumbs on the base of the pan and over the top of the cake instead of making a crust.
Crumb Crust
5 ounces graham crackers, preferably low-fat (for 1
1
â
4
cups crumbs)
1
1
â
2
tablespoons sugar
3
1
â
2
tablespoons vegetable oil
Cheese Filling
One 15-ounce container nonfat ricotta cheese (1
3
â
4
cups)
3
â
4
cup nonfat sour cream
3
â
4
cup sugar
2 large eggs, separated
2 tablespoons all-purpose flour
2 teaspoons grated orange rind
1 teaspoon vanilla extract
Yogurt Topping
1
â
2
cup plain nonfat yogurt
1 cup nonfat sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
1.
To prepare crust: Preheat oven to 350°F. Lightly grease a 9-inch springform pan
2.
Grind crackers in a food processor to fine crumbs. Measure 1
1
â
4
cups and mix crumbs with sugar in a large bowl. Add oil and mix well. Press crumb mixture in an even layer on bottom and about 1 inch up sides of prepared pan. Bake 8 minutes. Let cool completely on a rack. Leave oven at 350°F.
3.
To prepare cheese filling: Beat ricotta with sour cream in a large bowl with an electric beater at low speed until very smooth. Gradually beat in sugar. Beat in egg yolks, flour, orange rind, and vanilla. Whip egg whites in a medium bowl with an electric beater until stiff. Fold them into cheese mixture. Carefully pour filling into cooled crust. Bake about 50 minutes or until top center is just firm but still shakes when you gently move the pan, and top begins to crack. Remove from oven and cool 15 minutes on a rack. Raise oven temperature to 425°F.
4.
To make topping: Pour off any watery liquid from top of yogurt. Mix yogurt with sour cream, sugar, and vanilla. Spoon topping evenly over cake. Carefully spread topping in an even layer on cheesecake, without letting it drip over edge of crust. Bake cake 7 minutes or until edge of topping sets. Remove from oven and cool to room temperature. Cover and refrigerate at least 2 hours.
5.
Just before serving, carefully run a metal spatula around cake and remove side of pan. When serving, free each slice from underneath to remove crust from pan. For neat slices, rinse knife after each cut.
When it comes to chocolate cheesecake, white chocolate gets my vote. Its delicate taste goes well with cream cheese and makes the cake even more rich and creamy. Brilliant red, fresh raspberry sauce is the ideal accompaniment. If you like, garnish the cake with fresh raspberries as well.
Cocoa Crumb Crust
5 ounces graham crackers (for 1
1
â
4
cups crumbs)
3 tablespoons sugar
2 tablespoons unsweetened cocoa powder
5 tablespoons butter, melted
White Chocolate-Cheese Filling
6 ounces fine-quality white chocolate, finely chopped
3
â
4
cup whipping cream
1 pound cream cheese, at room temperature, cut into pieces
3
â
4
cup plus 2 tablespoons sugar
4 large eggs
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
Topping and Garnish
1
1
â
2
cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
About
1
â
8
ounce semisweet chocolate (optional)
1.
To prepare crust: Preheat oven to 350°F. Lightly grease a round 9 · 3-inch springform pan and set aside.
2.
Grind crackers in a food processor to a fine powder. Measure 1
1
â
4
cups and mix crumbs with sugar in a large bowl. Sift in cocoa; stir until blended. Add melted butter; mix well with a fork. Using a spoon, press mixture in an even layer on base and 1
1
â
4
inches up side of pan. Bake 10 minutes, then cool completely on a rack. Leave oven at 350°F.
3.
To prepare filling: Melt chocolate and
1
â
2
cup whipping cream in a medium bowl over nearly simmering water, stirring often. Remove from water and let cool. If necessary, whisk until smooth. Beat cream cheese with remaining
1
â
4
cup cream in a large bowl with an electric mixer at low speed until perfectly smooth. Gradually beat in sugar. Add eggs, one at a time and beat until perfectly smooth. Stir in cooled chocolate, lemon rind, and vanilla until well blended.
4.
Carefully pour filling into crust. Bake 1 hour 5 minutes or until top center is just firm but still shakes when you gently move the pan, and top begins to crack. Remove from oven; cool 15 minutes on a rack. Increase oven temperature to 425°F.
5.
To prepare topping: Mix sour cream, sugar, and vanilla in a medium bowl. Carefully spread topping in an even layer on cheesecake without letting it drip over crust. Bake cake 7 minutes or until edge of topping sets. Remove from oven and cool completely on a rack. Grate semisweet chocolate, if using, over cake. Cover and refrigerate at least 1 day.
6.
Just before serving, carefully run a metal spatula around cake and remove side of pan. When serving, free each slice from underneath to remove crust from pan. For neat slices, rinse knife after each cut. Spoon a little raspberry sauce around base of each slice.
Creamy like rice pudding, this dessert is ideal for Shavuot. It's bursting with fresh strawberries, which are at their peak during this holiday. Best of all, this luscious treat is very fast and simple to prepare and requires almost no cooking.
1
1
â
4
cups strawberries, halved and sliced
3 tablespoons sugar
1 cup milk
1
â
2
cup couscous
1
â
2
teaspoon grated lemon rind
3
â
4
cup whipping cream, well chilled
1
â
2
teaspoon vanilla
Small whole or halved strawberries (for garnish)
1.
Put strawberries in a medium bowl and sprinkle with 1 tablespoon sugar. Toss gently and refrigerate. Chill a bowl for whipping cream.
2.
Bring milk and 1 tablespoon sugar to a simmer in a small saucepan, stirring until sugar is dissolved. Stir in couscous, cover pan, and remove from heat. Let stand 15 minutes or until milk is absorbed. Transfer couscous to a large bowl and stir with a fork to separate grains. Let cool to room temperature, then stir in lemon rind.
3.
Whip cream in chilled bowl until it holds soft peaks. Add remaining sugar and vanilla and whip cream until just stiff. Gently fold whipped cream into couscous, followed by sliced strawberries and their liquid. Spoon mixture into 4 custard cups, small ramekins, or other dessert dishes. Cover and refrigerate at least 2 hours or overnight. Serve cold, garnished with strawberries.
This easy dessert makes a delightful and healthful Shavuot treat. You simply puree strawberries to make a fresh sauce, then mix it with sliced berries and spoon it into glasses, alternating it with spoonfuls of vanilla yogurt. If you like, you can use other flavors of yogurt, like lemon, lime, or strawberry. You can even use softened frozen vanilla yogurt, to turn this into an ice cream parfait.
1 cup
Strawberry Sauce
3
â
4
cup sliced ripe strawberries
1 pint vanilla yogurt, nonfat or low-fat
4 small ripe strawberries, cut into fan shape
