Caulfield Junior College Newsletter

Hebrew Immersion Program,

Shavuot is a fun festival which is a celebration of harvesting the first fruits. This is a time when we acknowledge and appreciate all the good that we have. We are grateful for having food and good things, friends and family in our life. Some people even stay up the whole night learning! There is a custom to eat ice-cream and cheesecake on Shavuot. A cheesecake recipe is just below. 

 

It is delicious!! 

 

New York Cheese Cake

 

https://www.taste.com.au/recipes/new-york-cheesecake-3/94db8765-15d6-46c3-be3a-3a2aa119b5e6

 

INGREDIENTS

  • 1 x 250g pkt plain sweet biscuits (such as Arnott's Nice)
  • 125g unsalted butter, melted
  • 750g cream cheese, at room temperature
  • 215g (1 cup) caster sugar
  • 1/2 tsp vanilla extract
  • 2 tsp finely grated lemon rind
  • 2 tbsp plain flour
  • 4 eggs
  • 1 x 300ml ctn sour cream
  • 120g fresh raspberries or frozen raspberries

METHOD

  • Step 1

Preheat oven to 160°C. Line the base of a 23cm (base measurement) springform pan with non-stick baking paper. 

 

  • Step 2

Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer to the lined pan. Use a straight-sided glass to spread and press the biscuit mixture firmly over the base and side of pan, leaving 1cm at the top of the pan. Cover with plastic wrap and place in the fridge for 30 minutes to chill.

  • Step 3

Meanwhile, use an electric beater to beat the cream cheese, sugar, vanilla and lemon rind in a large bowl until just combined. Beat in the flour. Add the eggs, 1 at a time, beating well after each addition until combined. Stir in the sour cream until just combined.

  • Step 4

Pour the cream cheese mixture into the base. Place the pan on a baking tray and bake for 1 1/4-1 1/2 hours or until just set in the centre. Turn oven off. Leave the cheesecake in oven, with the door ajar, for 2 hours or until cooled completely (this will prevent cheesecake from cracking). Place in the fridge for 4 hours to chill.

  • Step 5

Top the cheesecake with the raspberries. Cut into wedges to serve.