Shavuot 2022
In celebration of Shavuot, on Friday 3rd of June, we will have dairy treats as well as Pains au Chocolat available after school.
Members of the Jewish community will be celebrating Shavuot on the 5th and 6th of June.
Shavuot is a fun festival which celebrates the ancient tradition of harvesting the first fruits. It is also a celebration of learning, and many people stay up all night and study.
This is a great time to acknowledge and appreciate all the good in our lives.
We wish everyone celebrating a “Chag Sameach”, a happy festival!
The traditional food of this festival is a cheesecake, so it’s no wonder this festival is a favourite for many. We have included a cheesecake recipe in this newsletter to share the sweetness of Shavuot with the entire CJC community.
In celebration of Shavuot, on Friday 3rd of June, we will have dairy treats as well as Pains au Chocolat.
- Keren Loyer
New York Cheesecake
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) spring form 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 center. 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.