Shavuoth is, according to Rocker Dude, the Holiday of Death. It is the holiday in which Jews celebrate receiving thew Bible. For a number of reasons, there is a tradition to eat dairy. Rocker Dude is lactose intolerant, hence, holiday of death. I love cooking dairy, especially because it happens so rarely. I am not well equipped to cook and bake dairy, as everything needs to get cooked in a toaster oven. In Israel, the holiday is only one day (as opposed to two days outside of Israel). This means that there are only two meals to cook everything I want to make. And as we like to be with our friends over the holiday, we are eating out at J and M’s for lunch, so that leaves me with one meal.
So here I am trying to make blintz souffle (the ultimate of Jewish dairy foods), quiches, and of course, the most important part – cheesecake! (I am also making a fish dish with no dairy so that Rocker Dude won’t suffer too much – thank God for Lactaid!) Last year I made three kinds of cheesecake: blueberry, chocolate and tiramisu. I have to make the blueberry one because it is Rocker Dude’s favorite. For that he is willing to take as many lactaid pills as are necessary. It is the easiest recipe in the world, and tastes so good. Everyone should try it.
It is supposed to have a graham cracker crust, but I can’t get graham crackers here, so I use tea biscuits instead. Because my food processor is meat, I set Rocker Dude to crushing tea biscuits. It’s for his benefit after all.
Then you mix the filling. It literally requires mixing the ingredients in a bowl with a spoon. No food processor, no whipping, no nothing. I also substitute 5% white cheese instead of regular cream cheese, and it actually works really well. I have to say that the quality of the dairy goods in Israel is amazingly high. All types of cheeses are available, most of which I had never heard of in America, or required going to a specialty store to get.
Back to the cake. Mix all ingredients and pour over the crust – how easy? And when it is cold, spread on some blueberry pie filling. There you have a delicious and easy cheesecake.
I know that I haven’t been blogging as much as I should, work has been absolutely insane, my inbox is full of red flags. The craziness should last until May 31st, and then I will be able to get back to my blogging. I know I missed another Tuesday’s With Dorie recipe, but I have cooking and baking for the holiday, so I hope it’s a good enough excuse. Hopefully next week.
180g tea biscuits crushed (for a 9 inch cake) or a prepared graham cracker crust
50g butter or margarine, melted
750g 5% white cheese, or cream cheese
3/4 cup sugar
2 tbsp. flour
1 tsp. lemon juice
1 1/2 cups blueberry pie filling
Preheat oven to 150 degrees celsius.
Mix melted butter with tea biscuit crumbs. Press into the bottom of a 9 inch springform pan. Bake the crust for about ten minutes while you prepare the filling.
Mix all the filling ingredients together (except the pie filling) until smooth. Pour into the pan and bake for 40 minutes, preferably in a water bath, but I don’t have space in the toaster oven for one and they still come out perfectly. Let cool and then spread pie filling over the top of the cake. Refrigerate until serving.