Before I begin, I must tell you that I am happy that this is the last holiday for a while. I am really over preparing all the holiday food.
As I explained in my first entry about Shavuot, traditionally we serve dairy dishes because the Torah which we received on this day is white, pure, and sweet like milk.
Most Ashkenazis have a meat meal on the night of Shavuot and a dairy meal on the day of Shavuot. The dairy meal consists of a fish dish, salads and most likely cheesecake for dessert.
During Shavuot it is customary for some Sephardic Jews to eat leftover Passover matzo softened with milk and sweetened with honey. Other dishes such as Sutlatch (Turkish rice pudding), Atayef (Syrian), Kahi (Iraqi), Malabi (Middle Eastern), cheese-filled phyllo dough pockets, coriander cheese balls and artichokes stuffed with breadcrumbs and cheese are also common.
Sephardic women from Tunisia, Morocco and Libya take pride in baking a seven-layer cake for Shavuot called Siete Cielos or Seven Heavens. The cake is created in seven circular rising tiers, one smaller than the other with the smallest on top. Frequently it is decorated with various symbols made from dough. I have never seen one of these cakes, nor have I been able to find a recipe for it, but it sounds interesting. I have a feeling that it is more like bread, than a cake.
Kurdistan Jews eat a wheat cereal with labane and cheese-filled fritters, while many Afghani Jews cook rice and serve it with butter and yogurt.
Libyan, Greek, Turkish and Balkan woman bake wafers or bread in symbolic shapes. Among the symbolic shapes is a ladder which stands for Moses’ rise up Mount Sinai. Another shape is that of a hand, denoting hands openly receiving the Torah. Frequently there are two tablets representing the ten commandments.
I usually make cheesecake, but one that is not as rich as is made in the States. I do not use cream cheese. I use Israeli white cheese, which is similar to a thick greek-style yogurt. It is much lower in fat than cream cheese. I prefer to have a more tart cheesecake, so I make my personal favourite, which is lemon cheesecake.
Chag Shavuot Sameach everyone!
This is a recipe that I adapted from several different recipes. I use an Israeli white cheese, which is similar in texture to a Greek-style yogurt. You can use cream cheese, if you prefer.
2 large juicy lemons (unwaxed if possible)
1/2 cup granulated sugar
60g (1/2 stick) unsalted butter (room temperature)
1/4 cup granulated sugar
1/2 cup flour
2 cups finely ground petit beurre or shortbread (i.e. Pepperidge Farm Chessmen) cookies
3 (500g/16oz) containers of Israeli 5% white cheese or Greek-style yogurt
250g (8oz) container mascarpone cheese
1/2 cup sugar
4 tablespoons lemon zest
1/2 cup fresh squeezed lemon juice
500g (16oz) sour cream
1/4 cup sugar
1 teaspoon vanilla extract
Start by making the confit as this needs to be prepared ahead of time – the day before you want to serve it, if possible.
Take one and a half of the lemons and slice them into thin rings about 1/8 inch (3 mm) thick, discarding the end pieces and pips. Place these in a saucepan and cover with cold water, bring to a simmer for 3 minutes, then drain through a sieve and discard the water, Pour 12 fl oz (425 ml) water into the same pan, add the sugar, stir over a low heat until all the sugar dissolves, then add the lemon slices. Cook for 45 minutes, until the skin is tender.
Remove the slices with a slotted spoon. Reduce the liquid to 5 fl oz (150ml). Squeeze the juice from the remaining half lemon, add to the syrup and pour over the lemon slices. Cover and let sit overnight at room temperature.
Cream the butter and sugar together for 3-4 minutes. Add flour and ground petit beurre biscuits or shortbread to the mixture and blend for 3-4 seconds until fully incorporated. Press the mixture evenly into the bottom of a 22cm (11-inch) spring-form pan.
Bake the crust at 180° for 15-20 minutes, or until golden brown. Allow the crust to cool completely.
Beat the white cheese until light and smooth. Add the mascarpone cheese and sugar and continue to beat on medium speed. Add the eggs one at a time. Add the lemon zest and juice. Pour mixture into the cooled crust.
Wrap aluminium foil around the outside of the spring-form. Place the cheesecake pan into a roasting pan, and add enough water to the roasting pan to reach halfway up sides of the cheesecake pan. Place in a 180° oven for approximately one hour or until the cake is set and the top is light brown.
Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar and vanilla extract. Spread over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes.
Remove the cake from the roasting pan and place on a wire rack. Allow the cake to cool slightly, and then place it in the refrigerator for 6 hours or overnight.
Before serving, decorate the top of the cake with lemon confit or plate and place on top of a slice of cheesecake.