Every year I like to look through my cheesecake file and try something different.
If you are like me, you will enjoy these cakes.
Tnuva Light Shavuot Treat
- 1 T. cornstarch
- 2 T. instant vanilla pudding
- 3 eggs
- 2.4 pounds creamy soft 5% milk fat cheese
- This came from the dairy company Tnuva in a newspaper ad.
- 12 servings
- 1 ½ liquid sweetener or 18 small packets Sweet’N’Low
- grated peel of a whole lemon
- 1 T. vanilla sugar
1. Preheat oven to 340 degrees F. Grease a round glass baking dish.
2. In a bowl, mix the cheese, egg yolks, lemon peel, pudding, cornstarch and sweetener.
3. In another bowl, whip egg whites and vanilla sugar until firm, fold into cheese mixture until it is combined well. Pour into greased round glass baking dish.
4. Bake in preheated 340 degree F. oven for 10 minutes. Lower oven temperatureto 320 degrees F. and bake for 1 hour.
5. Turn off oven, take a knife and slice under the cake to release it from the dish. Place cake back in oven for another hour.
Cool before serving.
Blender Tangerine Cheesecake
This was in my cheesecake section and I do not know its origin.
- 1 T. butter or margarine
- ½ cup graham cracker crumbs
- 2 T. cold water
- 2 T. lemon juice
- 1 envelope unflavored gelatin
- ½ cup low-fat milk
- 1/3 cup sugar
- 2 egg yolks
- 2 cups cottage cheese
1 T. vanilla
2 cups tangerine sections
1. In a saucepan, melt butter or margarine. Add crumbs and coat well.
2. Press in a 9-inch springform pan or pie plate and press up the sides.
3. Place water and lemon juice in a blender. sprinkle with gelatin and
blend 15 seconds.
4. Heat milk in a saucepan 3-4 minutes. Pour in blender and blend 10
10 seconds. Scrape the sides and blend 20 seconds more.
5. Add sugar, egg yolks, cottage cheese, milk and vanilla to blender and blend 1 minute until smooth. Pour into crust and cover.
Refrigerate 3 hours.
6. Garnish with tangerine sections before serving.
Peachy Cheesecake
12 servings
This came from a food magazine of many years ago.
- 16 reduced-fat finely crushed chocolate graham crackers
- 3 T. melted butter
- 1 ½ cups low-fat cottage cheese
- 15 ounces peaches in juice with ¼ cup juice reserved
- 8 ounces 1/3 less fat cream cheese
- 1 t. vanilla
- 2/3 cup sugar
- 4 egg whites
1. Preheat oven to 375 degrees F. Coat 9-inch springform pan with vegetable spray. Wrap outside with heavy-duty aluminum foil.
2. In a bowl, combine cracker crumbs and melted butter. Press into springform pan.
3. Puree cottage cheese and ¼ cup peach juice in blender or food processor until smooth, about 1 minute. Add cream cheese, vanilla, lemon juice and ¾ cup peaches. Blend until smooth. Add sugar and egg whites and blend until well combined.
4. Pour cheese mixture into springform pan. Place pan in 13x9x2-inch baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan.
5. Bake in preheated 375 degree F. oven 40-45 minutes until cheesecake is set in center.
Carefully remove both pans from oven. Place springform pan on a rack. Remove foil. Cool for 30 minutes. Place in refrigerator about 4 hours.
To serve, top with remaining ½ cup peaches.
Sybil Kaplan is a journalist, lecturer, book reviewer, food writer and author (Witness to History: Ten Years as a Woman Journalist in Israel), nine cookbooks (including What’s Cooking at Hadassah College.) She lived in Israel from 1970-1980; she and her late husband, Barry, came to live in Jerusalem in 2008, where she works as a foreign correspondent for North American Jewish publications, lectures to senior citizen residences, leads walks in English in Machaneh Yehudah, the Jewish produce market. She has been book reviewing for 40 years.
