Jewish Dessert Recipes Recipes Shavuot Food

Babka Cheesecake and Other Awesome Jewish Dessert Mash-ups

By |

Advertisement

If you can never decide what Jewish treat to nosh on because you’d rather just have a little bit of everything, mashup recipes are the ones for you–they seem to say, yes you really can have it all!

For indecisive New Yorkers who want babka and cheesecake, you’re in luck: Breads Bakery is making Babka Cheesecake for Shavuot. This famous, Israeli-owned bakery implemented Cheesecake May where they introduced a new one each week. The cheesecakes were such a hit that they’ll be serving them through Shavuot this coming weekend, until June 13th.

We’re big believers in cheesecake mashups. In fact, we’ve come up with a few of our own, including Black & White Cookie Cheesecake (below) and Rugelach Bread Pudding Cheesecake.

Black and White Cookie Cheesecake 11

 

Keep the flavors of Jewish food alive.

The Nosher celebrates the traditions and recipes that have brought Jews together for centuries. Donate today to keep The Nosher's stories and recipes accessible to all.

Support Us
Advertisement
Advertisement

Keep on Noshing

Hanukkah Recipes

Blue Crinkle Cookies Recipe for Hanukkah

Chewy colored cookies perfect for the Hanukkah and the holiday season.

coconut macaroons for passover

Passover Recipes

Classic Passover Macaroons Recipe

Beyond Manischewitz's wildest dreams.

jerusalem kugel

Kugel Recipes

Yerushalmi Kugel Recipe

The sweet and peppery flavors of Jerusalem kcan remember passing through the Hasidic neighborhood of Mea She’arim in Jerusalem as a teenager and first seeing the mahogany-brown wedges of Yerushalmi (Jerusalem) Kugel . Curious, I bought a slice of the still-warm Sabbath delicacy, and was hooked. Unlike any noodle pudding I had tasted before, this one featured a sophisticated interplay of sweetness and peppery bite, with a subtle toasty flavor thrown in for good measure. The taste is surprisingly easy to recreate at home; all you need is a sure hand and the confidence to make a quick caramel of oil and sugar. Just when you think you’ve got your sugar dark enough, cook it a minute longer — you’ll see and taste the difference in the results. If you burn the caramel, start over — the second time’s often the charm. Although many American adaptations call for baking the kugel in a regular casserole dish, I prefer to bake mine in a soup pot or Dutch oven with less surface area, which creates a higher, denser end result.ugel.