Tag Archives: dessert

S’mores Brownies

Yield:
6-8 servings

It’s no great secret that I hate pareve desserts. Or perhaps I should more accurately say: I hate bad pareve desserts. Some might even say I have made it my mission in life to dream up pareve desserts that don’t suck. And this brownie recipe is one of those.

While I generally prefer boxed brownie mixes (gasp!), this brownie recipe is nearly a match. But if you would rather use a boxed mix in this recipe, you can and should. No one will know you didn’t whip it up from scratch. If you do make it from scratch, you will be surprised how easy this recipe is to throw together, even at the very last minute.

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I love enjoying these brownies with a relaxing cup of tea after dinner, with a glass of milk as an indulgent afternoon treat and they are especially delicious if you store them in the fridge so they are cool and fudgy. Did I mention these brownies are great when made nondairy? Your guests won’t even know they are pareve.

This recipe is based on Martha Stewart’s recipe for Fudgy Chocolate Brownies

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S'mores Brownies

Ingredients

1/2 cup margarine or butter
8 ounces semi-sweet chocolate chips
1 1/4 cup sugar
1 tsp vanilla
1 tsp cinnamon
4 large eggs
3/4 cup all-purpose flour
1/2 tsp salt
1 cup marshmallow fluff
1/2 cup smashed graham cracker crumbs

thick sea salt (optional)

Directions

Preheat oven to 350 degrees.

Line an 8x8 square with parchment paper or tin foil. Grease the pan with cooking spray.

Place butter and chocolate chips in a microwave safe bowl. Microwave for 30 second increments, stirring well in between, until butter and chocolate is completely melted and consistency is smooth and shiny. Allow to cool slightly.

Stir sugar into cooled chocolate mixture. Add eggs one at a time, then vanilla.

Whisk together flour, salt and cinnamon. Add flour mixture to wet mixture.

Pour half the batter into the prepared pan. Spoon large dots of marshmallow fluff on top of batter and sprinkle with half the graham crack crumbs.

Pour remaining batter on top. Sprinkle remaining graham cracker crumbs on top and a light sprinkle of thick sea salt if desired.

Bake for 40-45 minutes. Remove from oven and allow to cool before slicing into squares.

Posted on October 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pumpkin Spice Babka

Yield:
3 babka loaves

pumpkin babka

Everyone loves pumpkin these days, eh? Every cafe carries their own version of a pumpkin latte and pumpkin-themed candies overflow on supermarket shelves this time of year. ‘Tis truly the season of pumpkin, and I am not really complaining.

I love finding news ways to cook and bake with pumpkin including white pumpkin cheddar ale soup, pumpkin pizza and pumpkin corn ricotta enchiladas, which is a perfect dish this time of year when pumpkin is first coming into season and fresh corn is still in abundance at local farmers markets. Some other fun pumpkin recipes to try? Pumpkin Flan, pumpkin challah and of course some classic pumpkin bread.

pumpkin babka

As with many recipes I dream up, I was merely staring in my fridge when a leftover can of pumpkin puree sparked the idea: pumpkin babka!

Well, I whipped up a batch of babka dough, impatiently let it rise, and filled it with pumpkin puree, brown sugar and cinnamon. After 35 minutes of baking, my apartment smelled like a perfect piece of autumn heaven, and a new pumpkin recipe was born.

This babka is perfect to serve at your Yom Kippur break-fast, brunch gatherings or just with a cup of coffee for breakfast. Because you can use canned pumpkin, you can make this recipe year-round, so you can enjoy a little slice of pumpkin spice even when pumpkins aren’t in season.

How to roll babka

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Pumpkin Spice Babka

Ingredients

For the dough:
4 ½ cups flour
1/3 cup sugar
1 Tbsp yeast
1 tsp sugar
½ cup lukewarm water
¾ cup plus 2 Tbsp butter or margarine, melted
½ cup milk or almond milk
2 eggs
2 tsp vanilla
1 Tbsp cinnamon
1 tsp ginger
¼ tsp ground allspice
¼ tsp ground clove
¼ tsp ground nutmeg

For the filling:
1 ½ cup canned pumpkin or pureed fresh pumpkin
¾ cup brown sugar
1 ½ Tbsp cinnamon

For the syrup:
2/3 cup water
1 cup sugar
1 tsp vanilla
1 whole cinnamon stick

Directions

Place yeast and sugar in a small bowl. Add lukewarm water and set aside until foamy, around 5-10 minutes.

In a stand mixer fitted with dough hook, mix together flour, sugar, vanilla, cinnamon, ginger, nutmeg, clove and allspice. In a separate bowl, mix together melted butter (or margarine) and milk (or almond milk).

Put mixer on low and begin adding the water yeast mixture, then the butter-milk mixture. Add the eggs one at a time.
When the dough begins to come together, after about 3-5 minutes, raise the speed to high and mix for another 5-10 minutes until the dough is shiny and elastic.

Place dough in a greased bowl with a damp towel on top. Allow to rise until it has doubled, about 1-2 hours.

Preheat oven to 350 degrees.

Cut dough into three equal parts. Roll out dough until it is a rectangular-like shape. Spread with ½ cup of pumpkin, ¼ cup brown sugar and ½ Tbsp cinnamon. Working from the longest side, roll up dough using quick fingers, like you would in order to make cinnamon rolls.

Once the dough is a long log, cut it straight down the middle so the filling is exposed. Secure the ends on one side, and twist both the pieces. Pinch and secure at the other end.

Repeat with two additional babkas. Place in a greased loaf pan.

Bake for 35 minutes.

While the babka is baking, combine 2/3 cup water, 1 cup sugar, 1 tsp vanilla and 1 whole cinnamon stick in a small saucepan. Bring to a boil on medium-high heat. Once it comes to a boil, remove from heat and swirl around to ensure all the sugar is dissolved.

About 20-25 minutes into baking, spoon about half the syrup onto the baking babkas.

When you take the babkas out of the oven after they have baked completely, immediately brush extra syrup on top of all three babkas. You may have syrup leftover.

pumpkin spice babka

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Posted on September 29, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Sour Cream Apple Coffee Cake

When the nice folks at The Nosher asked me to share my favorite Rosh Hashanah recipe, I knew exactly what I wanted to share. And it made me realize that there are meals and desserts, that – no matter how delicious or well-loved – I only make at specific times of year. This cake is a perfect example.sour-cream-apple-cof-cake-3

Moist and tender, not overly sweet, and laced with a heavenly streusel topping and filling, this coffee cake has got it all. And it’s super easy too.

sour-cream-apple-cof-cake-5Yet I only trot it out during the New Year. Sometimes it’s a Rosh Hashanah dessert, sometimes it’s served at break fast. But I never make it at any other time. I think that’s what makes it extra special. You can fill this cake with sliced pears, peaches or apples – but I use the apples, in keeping with the tradition of the New Year. And if I’m feeling extra cheeky, I’ll use Honey Crisps. As this cake also freezes beautifully you can make it in advance, saving a little work when preparing your holiday meal.

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I hope you enjoy it – maybe it will become a holiday tradition for you too (but I won’t judge if you make it in January….).

This recipe is adapted from The Cake Bible. You will need a 9 inch springform pan to make it. 

Sour Cream Apple Coffee Cake

Ingredients

For the topping/filling:
1/3 c. packed light brown sugar
2 Tbsp sugar
1 cup walnuts or pecans
1 ½ tsp cinnamon
½ cups cake flour
4 Tbsp cold unsalted butter, cut into pieces
½ tsp vanilla

For the cake:
4 large egg yolks
1 cup sour cream
1 ½ tsp vanilla
2 cups cake flour
1 cup sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
12 Tbsp unsalted butter, room temperature
1 apple, peeled, cored and sliced into ¼” thick wedges and tossed with 2 tsp lemon juice

Directions

Pre-heat oven to 350. Line the bottom of a 9” springform pan with parchment paper – grease and flour the sides and bottom.

Make the topping/filling: In a food processor combine both sugars, walnuts and cinnamon. Pulse till nuts are coarsely chopped. Remove ¼ cup and put aside (for the filling). Add the flour, butter and vanilla and pulse briefly till mixture is crumbly. Set aside (this will be the topping).

Make the cake: In a medium bowl lightly whisk the yolks, ¼ c. of the sour cream and vanilla. Combine the dry ingredients in a mixer bowl and beat on low speed for 30 seconds. Add the butter and remaining ¾ c. of sour cream. Mix on low speed till dry ingredients are moistened, and increase speed to medium – beat for 2 minutes. Scrape down the sides. Add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.

Pour 2/3 of the batter into your prepared pan, using a small angled spatula to smooth the surface. Sprinkle with the reserved filling and top with the sliced apples. Use a spoon to dollop the remaining batter over the top and gently smooth. Sprinkle with the reserved topping.

Bake for 55 to 65 minutes, or till a cake tester comes out clean. Cool cake in pan on a rack for 10 minutes. Loosen the sides of the pan with your small metal spatula and remove. Cool completely before wrapping.

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Posted on September 2, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Best of Summer Ice Pops

Even though Labor Day and Rosh Hashanah seem like they are just around the corner, summer isn’t quite over yet and so there are still plenty of cool treats to enjoy.

Forget ice cream – ice pops are definitely the new ‘it’ treat. Like ice cream, the flavor combinations are endless. But unlike ice cream, it’s much simpler to make a quality ice pop than to make ice cream with great flavor and the right consistency.

All you need is an ice pop mold, a great recipe and just a little patience. Try any one of these beautiful, delicious ice pop recipes and take your summer up a notch, that is, before it really is over.

iced coffee ice pops

Iced Coffee Ice Pops from Sheri Silver

Root Beer Float Pops from Sheri Silver

strawberru coconut pops

Strawberry Coconut Pops from Gluten-Flee

Homemade Fudge Pops from Brown Eyed Baker

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Halva Popsicles from Molly Yeh

Watermelon Ice Pops from Jeanne Benedict

Strawberry Lemonade Greek Yogurt Pops from Naomi Sugar

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Posted on August 14, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Very Berry Shortcake

Yield:
10-12 servings

Berry season is a very happy time of year for me and my family. Both my daughter and I adore fresh berries and for the second year in a row our family enjoyed picking strawberries from a local New Jersey farm together. Of course my daughter does far more eating than picking, but that’s all part of the fun.

While we mostly enjoy eating the strawberries with breakfast, in smoothies or as a snack, I was hankering for a special berry dessert this year.

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I grew up eating traditional strawberry shortcakes, made often with Bisquick mix and lots of freshly whipped cream.

But my own preference is for moist, spongy CAKE. So my version of berry shortcake includes a triple layer of simple white cake, made from my dear friend Brittany Wayne’s recipe. Layered with macerated strawberries and simple whipped cream and the result is a taste of summer indulgence at its finest. Who cares if it isn’t quite traditional; to me it’s even better.

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Very Berry Shortcake

Ingredients

one batch of white cake, baked into three round pans

one pint heavy cream

2 tsp vanilla

1 1/2 cups powdered sugar

2 cups sliced strawberries

2 Tbsp sugar

mixed berries for topping

fresh mint (optional)

Directions

Preheat oven to 375 degrees. Grease and flour three 9 inch round pans.

Divide cake batter evenly among the three pans. Bake for 12-14 minutes, or until toothpick inserted in the middle comes out clean.

Allow cakes to cool completely.

Combine 2 cups sliced strawberries with 2 Tbsp sugar. Allow to sit for 20-30 minutes.

Using a hand mixer, whip heavy cream until frothy. Add powdered sugar and vanilla and continue to whip until stiff peaks form.

Layer whipped cream and strawberries on top of each layer of cake. Finish the final layer with a generous layer of whipped cream and top with mixed berries of your choice. Garnish with fresh mint if desired.

Posted on July 2, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Strawberry Lemonade Greek Yogurt Pops

Yield:
8-10 popsicles

After living in New York City for nearly nine years I rarely sigh and complain with the refrain “only in New York.” Most of the time the hustle and bustle of NYC is music to my ears. And many days I walk down the street in awe of this city, it’s rhythm, energy and totally unique personality. But last summer, I had one of those “only in New York” experiences.

pops-2

I was walking to pick up my little one from daycare when two adorable siblings caught my attention with their home-made lemonade stand. These kids were excellent salespeople, and since I cannot resist homemade lemonade, I opted for a cup (for more than a dollar, hello New York!) and asked the kids what they were doing with the money. In my day, we either donated the money to charity, or bought a fun, new beach toy. Not these kids. They were on the fast track to Harvard. Filled with pride, the precocious 10 year old told me she is planning to donate her portion to pediatric cancer research (amen, sister) and her younger brother (all of six or seven years old) was saving up for his college education. Good for them. A combined age of 17 and these kids were doing it right. They had created a complete brand for their lemonade sale, were strategically placed, and not afraid to tout their business and fundraising plan. Well played, kids, well played. Alas, only in New York is lemonade more than a dollar, and a literal investment in a child’s future.

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These popsicles are a hybrid of my childhood memories, and also my NYC surroundings. They are sweet, tart, refreshing and just a touch more sophisticated than your average popsicle.

If you have leftovers (which I did) try filling the ice cube tray and popping it in the freezer. This way, you have tiny little treats whenever you want – they’re the perfect size for toddlers, and a delicious addition to your morning cup of orange juice.

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Strawberry Lemonade Greek Yogurt Pops

Ingredients

For the strawberry sauce:

1 bag frozen strawberries, thawed completely

¼ cup sugar

¼ tsp vanilla bean paste or extract

 

For the lemon sauce:

Zest of 2 lemons

½ cup lemon juice (2 large lemons or 4 small lemons)

2 Tbsp sugar

 

For the Greek yogurt mixture:

2 cups of 2% (or higher) plain Greek yogurt

¼ cup sugar

Special equipment: popsicle molds

Directions

To make the strawberry sauce:

Pour a bag of thawed strawberries into a soup pot. Add the sugar and cook on high for approximately 5 minutes until the mixture is bubbling. Reduce the heat to medium-low and cook for another 10-15 minutes until the mixture has thickened and reduced. Stir occasionally and mash up the berries. Let cool.

To make the lemon sauce:

Wash the lemons. Zest two of the lemons and set the zest aside. Next, juice 2-4 lemons, to yield ½ cup of lemon juice. Pour the lemon juice in a sauce pan, add the sugar, and bring to a boil. Let the juice continue to heat on low for another minute. Set aside.

To make the Greek yogurt base:

Pour 2 cups of yogurt into a bowl. Stir in ¼ cup sugar. Add the lemon juice and stir thoroughly. Next, fold in the lemon zest until completely mixed.

To assemble the popsicles put approximately 1 Tbsp of strawberry sauce at the bottom of the popsicle mold. Top with 2-3 Tbsp yogurt. Continue layering until you fill the popsicle mold.

Fill all the molds until you finish the yogurt and strawberry sauce. Freeze overnight. To enjoy, run the popsicle mold under hot water for 10 seconds and gently pull the popsicle handle until it releases from the mold. 

Posted on June 24, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Egg Cream Float

Yield:
1 egg cream

A fond memory of my childhood is the New York-style egg creams my dad would whip up for me on Sundays during lunch. Sundays were the most relaxed day of the week in our home and I suppose a home-made egg cream was a sign we could all enjoy ourselves just a tad a more.

Egg creams are light, refreshing but still somehow a little rich. Chocolatey. Sweet. And according to my dad (and many other egg cream aficionados) MUST be made with Fox’s U-Bet chocolate syrup. My dad also taught me that the ratio of milk to chocolate syrup is very important for a good egg cream.

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I had been thinking recently that adding a scoop of ice cream to an egg cream would be a great way to really take it to the next level. But why stop with ice cream? You could also add a shot of Baileys or Kahlua to make a more “adult” version.

Want to make it non-dairy? Use vanilla almond milk, or leave out the milk all together and add a scoop of your favorite non-dairy ice cream.

But my favorite touch to this updated egg cream was the colorful sprinkles. An extra touch of whimsy had me traveling back to the Sunday lunches of my childhood.

egg-cream-float-4

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Egg Cream Float

Ingredients

2 Tbsp U-Bet chocolate syrup

2 Tbsp milk

1 cup seltzer

1 scoop vanilla ice cream

Whipped cream (optional)

Sprinkles (optional)

Directions

Pour chocolate syrup into tall glass. Add milk on top.

Then add seltzer. Make sure seltzer does not reach top of glass or it will spill over. Using a spoon, stir chocolate syrup, milk and seltzer vigorously. It will be foamy on top.

Add scoop of ice cream, whipped cream and sprinkles if desired. Enjoy with straw.

Posted on June 12, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Pineapple Coconut Coffee Cake

Yield:
8-10 servings

Like so many of my peers, Jewish summer camp played an integral role in my Jewish identity. It’s where I developed my appreciation for Israeli dancing, a deep respect for my surroundings in nature, and not to be outdone, my love of Shabbat breakfast. Every Saturday morning, before all the campers joined for services, we’d convene in the dining hall for a plentiful feast of crumbly and perfectly spiced coffee cake. It wasn’t elaborate, but it sure was special, and it was certainly on the list of things I looked forward to year after year as I awaited summer’s arrival. If I ever longed for a little taste of home while I was at camp, I just had to wait until the end of the week, since the combination of cinnamon and sugar in the crumb topping would remind anyone of home. Because of this experience and because it only gets better the day after it is baked, to me, coffee cake is synonymous with Shabbat morning, summer vacation or not.

Pineapple-Coconut-Coffee-Ca

Of course, as an adult, summer camp is no longer really in the cards for me anymore. These days, when we get through hiking the trails of all the nearby national forests, my husband and I long for a more tropical getaway. Since our next vacation seems light years away, I came up with a recipe inspired by my Cuban heritage that will be sure to satisfy until we can get ourselves to the nearest island.

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With its taste of the tropics, my Pineapple Coconut Coffee Cake hits the spot for a Shabbat morning treat. It has the cinnamon and sugar that I always remember from my camp days, but its layer of crushed pineapple adds a mild zing and just the touch needed to keep this cake moist for days. The coconut added to the crumb layer, suggested by my friend Dolly, acts as a tropical kiss and adds a nice crunch.

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Next time you’re in the mood for a reminder of Shabbat mornings at camp, or you’re longing for a quick getaway, try a bite of this coffee cake, and you won’t be disappointed.

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Pineapple Coconut Coffee Cake

Ingredients

For the cake batter:

2 cups all-purpose OR cake flour

1 tsp baking powder

1 tsp baking soda

½ tsp table salt (not kosher salt)

½ cup unsalted butter, softened

½ cup granulated sugar

½ cup brown sugar

3 eggs

1 cup sour cream

1½ tsp pure vanilla extract

1 20 oz can of crushed pineapple, well-drained, and juice reserved

For the crumb topping

¼ cup granulated sugar

¼ cup brown sugar

½ cup grated coconut

½ cup all-purpose flour

¾ tsp ground cinnamon

⅛ tsp salt

¼ tsp nutmeg

¼ cup unsalted butter, softened

For the glaze:

3 oz cream cheese, softened

⅔ cup confectioners' sugar

3-4 Tbsp. of the reserved pineapple juice

Directions

Preheat oven to 350 degrees. Grease a 9-inch tube pan, and line with parchment paper.

In a large bowl, sift together flour, baking powder, baking soda, and salt.

In a separate bowl, cream together the butter and the sugar. Add the eggs, one by one, and mix well. Stir in the sour cream and vanilla extract.

Combine the dry mixture into the wet mixture in three batches, and mix only until incorporated, and set aside.

Meanwhile, combine all the ingredients of the crumb topping, and cut in the butter using a fork or a pastry cutter. Set aside.

In your greased tube pan, spoon in half of the batter, and use the back of the spoon to even the layer. Sprinkle on half of the crumb topping in an even layer. Spoon the drained pineapple over the crumb layer. Top with second half of cake batter, and spread to even the layer. Add the remaining crumb topping, and bake for 45-50 minutes.

Once the cake is golden brown, remove from oven, and cool on a wire rack for 10 minutes. After the initial 10-minute cooling time, remove the cake from the pan, and cool the rest of the way.

Once cooled, glaze the cake by whisking together all the glaze ingredients, and using the prongs of a fork to drizzle over the cake. Let the glaze set before slicing.

Posted on June 10, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Strawberry Rhubarb Cheesecake

Yield:
8-10 servings

When I look at rhubarb, it reminds me of some sort of alien plant. It’s not really appealing, and yet it is so coveted for spring cooking. I will admit: it does some wonderful things when cooked despite its unusual appearance.

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Others may say that this simple vegetable has genius qualities and a beautiful color. Which is does of course. On its own it can be bitter, but when paired with fruit, especially springtime strawberries, it balances perfectly in many combinations.

Since rhubarb has been in abundance at my local farmer’s market, and because I love trying new things, I decided it was high time I conquered my apprehension around rhubarb. Also my husband loves it, so it’s an easy way to shut him up for a bit.

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Shavuot…rhubarb abundance…it was clear a strawberry rhubarb topped cheesecake was only natural for this time of year.

Some of my other favorite strawberry rhubarb recipes to highlight?

Strawberry Rhubarb Blintzes from Leah Koenig

Strawberry Rhubarb Crumble Ice Cream from Naomi Sugar

Rhubarb Rugelach from Tamar Fox

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Strawberry Rhubarb Cheesecake

Ingredients

For the topping:

2 cups rhubarb, sliced

1 cup strawberries, sliced

2 Tbsp orange juice

¼ cup water

1 Tbsp cornstarch

For the crust:

10 whole graham crackers

¼ cup melted butter

1 tsp sugar

¼ tsp sea salt

For the filling:

3 8 ounce packages of full fat cream cheese

2 cups sour cream

3 eggs, lightly beaten

1 cup sugar

1 tsp vanilla

2 tsp fresh lemon zest

Directions

Preheat oven to 350 degrees.

In a food processor fitted with the blade attachment, pulse graham crackers, sugar, salt and melted butter until crumbs form.

Press crumbs into bottom of springform pan. Bake for 7-9 minutes. Allows to cool completely.

In a large bowl beat cream cheese and sugar until smooth. Add sour cream, vanilla and lemon zest. Mix in eggs.

Pour cream cheese mixture into prepared graham cracker crust. Bake for 50-60 minutes or until middle is just set but jiggles slightly. Allow to cool on a wire rack and then chill in the fridge for several hours or overnight.

To make the topping, place rhubarb, strawberries and orange juice in a medium saucepan. Bring to a boil. Reduce heat and cook 7-10 minutes, until the strawberries and rhubarb start breaking down. Combine corn starch and water and add to rhubarb-strawberry mixture. Continue cooking another 5-7 minutes until mixture is thick and strawberries and rhubarb are completely broken down and soft. Remove from heat and allow to cool.

After the cheesecake and topping have both cooled, spoon strawberry-rhubarb mixture on top of cheesecake. Serve chilled.

Posted on May 30, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

Black & White Cookie Cheesecake

Yield:
1 9-inch cheesecake

There are two foods that are just quintessential New York City to me. Cheesecake, and black and white cookies. Well, and bagels. And pizza. Is coffee a food? But if we’re talking desserts, it’s cheesecake and black and whites all the way.

Black-and-White-Cheescake-1

I have been known to whip up some brownies on a whim or throw together a dozen cupcakes like it’s nobody’s business. But cheesecake is an all day affair. The long baking time and cooling does not match my impatient manner. Waiting until the next day to dive in? Fuhgettaboutit! So I usually only bake one for special occasions. Like Shavuot, a holiday where you are basically commanded to eat cheesecake. But this creation is a game changer. I’m going to need cheesecake a lot more often. Just in time for boat season.

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I thought about simply decorating a cheesecake in black and white cookies, but I wanted more. I wanted the cheesecake to literally become a black and white cookie. So I started with a cakey crust in place of a traditional graham cracker one. Over that are layers of vanilla and chocolate cheesecake laced with lemon. On top? Oh icing, but of course. Instead of the classic one black and one white side, I made a crazy pattern. Because this is a crazy kind of cake. But you do what you like!

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Black and White Cookie Cheesecake

Ingredients

For the crust:

¼ cup granulated sugar

3 Tbsp unsalted butter, softened

1 large egg

½ cup whole milk

½ tsp vanilla extract

½ lemon, zested

½ cup cake flour

¼ tsp baking powder

Pinch of salt

 

For the cheesecake:

4 (8-ounce) packages of full-fat cream cheese

½ cup granulated sugar

1 cup sour cream

¾ cup milk

4 eggs

2 tsp vanilla extract

Zest from one lemon

1/4 cup all-purpose flour

1 4-ounce chocolate bar melted and cooled

 

For the icings:

1 1/2 cups confectioner’s sugar

1 ½ Tbsp corn syrup

2 tsp lemon juice

¼ tsp vanilla

1 Tbsp water

1/4 cup cocoa powder

Directions

Preheat oven to 350 degrees F and position lower rack in the oven.

Prepare a 9-inch springform pan by greasing well with butter.  Wrap foil tightly around the outside of the pan to block water from the water bath from getting in. Make sure there are no holes.

To make the crust, mix sugar and butter together with a hand mixer until light and fluffy. About 2-3 minutes. Then add in the egg, whole milk, vanilla extract and lemon zest.

In a separate bowl, combine cake flour, baking powder and salt. Stir into wet ingredients until combined.

Spoon batter into the pan and bake for 15 minutes until just brown along the edges. Let cool in the pan while you make the cheesecake.

In a large bowl, use a hand mixer to whip cream cheese and sugar together until smooth. Then mix in sour cream and then milk. Then mix in eggs one at a time just until combined.

Stir in vanilla and lemon zest and then stir in flour until combined.

Pour half of the batter into the prepared pan over cooled crust, and then add cooled melted chocolate to the other half and incorporate. Pour remaining batter over the vanilla layer making sure batter should not reach the top of the pan.

Place the foil-wrapped pan in a large roasting pan with high sides. Pour boiling water until it reaches halfway up the cheesecake pan to make a water bath. Place on the lower rack and bake for 1 hour. You can also pour the boiling water in the pan after the cheesecake is set up in the oven in the roasting pan. Either way, don’t burn yourself!

Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 hours to prevent cracking. Then chill in the refrigerator overnight, or at least 4 hours.

To make the icing, mix together confectioner’s sugar, corn syrup, lemon juice, vanilla and water.

Transfer half of the icing to another bowl and add cocoa powder. Add more water if needed to get desired consistency. Frost as desired and chill cheesecake in the refrigerator until ready to serve.

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Posted on May 19, 2014

Note: The opinions expressed here are the personal views of the author. All comments on MyJewishLearning are moderated. Any comment that is offensive or inappropriate will be removed. Privacy Policy

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