More than just cheesecake

While cheesecake is pretty much a staple at Shavuot, there are plenty more dairy options to choose from.

May 20, 2012 11:02
2 minute read.
Creamy Corn Chowder

Creamy Corn Chowder 370. (photo credit: Courtesy)


Dear Reader,
As you can imagine, more people are reading The Jerusalem Post than ever before. Nevertheless, traditional business models are no longer sustainable and high-quality publications, like ours, are being forced to look for new ways to keep going. Unlike many other news organizations, we have not put up a paywall. We want to keep our journalism open and accessible and be able to keep providing you with news and analyses from the frontlines of Israel, the Middle East and the Jewish World.

As one of our loyal readers, we ask you to be our partner.

For $5 a month you will receive access to the following:

  • A user experience almost completely free of ads
  • Access to our Premium Section
  • Content from the award-winning Jerusalem Report and our monthly magazine to learn Hebrew - Ivrit
  • A brand new ePaper featuring the daily newspaper as it appears in print in Israel

Help us grow and continue telling Israel’s story to the world.

Thank you,

Ronit Hasin-Hochman, CEO, Jerusalem Post Group
Yaakov Katz, Editor-in-Chief


It’s always fun to dust off the dairy pots and pans and baking equipment to start cooking for Shavuot. Here are a few ideas to grace your holiday table.

Creamy Corn Chowder

Be the first to know - Join our Facebook page.

Creamy corn chowder is a great dairy soup for your Shavuot meal. Everyone loves creamy corn chowder – from kids to adults.

1 onion, chopped
¼ cup butter
1 stalk celery, chopped
½ green pepper, chopped
½ red pepper, chopped
3 new potatoes, scrubbed and chopped
2 tablespoons flour
2 cups parve chicken broth
2 cups fresh corn kernels (from about 4-6 ears)
1-1/2 cups light cream or half-and-half (you can use soy milk or nondairy creamer if you are stuck)
½ cup milk
Salt and pepper to taste
Imitation bacon bits (optional)

In a medium to large Dutch oven, sauté onion over medium heat until soft. Add celery, peppers and potatoes and cook for about 5 minutes. Stir in flour and keep cooking.

Add broth, cover and simmer over low heat for about 30 minutes. Stir in corn, cream and milk and heat through but do not boil.

Season with salt and pepper. Garnish with imitation bacon bits, if desired.


Potato and Mushroom Casserole

2 tablespoons butter
2 (8 ounce) packages sliced mushrooms
1 teaspoon minced garlic
1 cup white wine
¼ cup cream cheese
2 tablespoons butter
2 onions, thinly sliced
2 large potatoes, peeled and thinly sliced
Salt and pepper to taste
½ cup heavy whipping cream or non-dairy creamer
1 cup grated mozzarella or pizza cheese

Preheat oven to 350 degrees. In a large skillet, melt butter over medium-high heat. Add mushrooms and garlic and sauté until mushrooms are lightly browned – 3 to 5 minutes.

Add wine and bring to a boil; reduce heat and simmer for 10 to 15 minutes, until most of the liquid has evaporated. Remove from heat and stir in cream cheese until melted.

In another skillet, melt 2 tablespoons of butter over a medium-high heat. Add onion and reduce heat slightly. Cook for about 15 minutes, until onions are caramelized, stirring frequently.

Grease a deep 9 x 13-inch pan. Arrange potato slices along the bottom and sprinkle with salt and pepper. Top with mushroom mixture, then caramelized onions. Pour whipping cream over all. Sprinkle with cheese. Cover and bake for 40 minutes. Uncover and bake an additional 20 minutes.

Chocolate Truffle Cheesecake

It wouldn’t be Shavuot without it.

1-½ cups vanilla wafer crumbs
½ cup powder sugar
1/3 cup cocoa
1/3 cup melted butter or margarine

2 cups semisweet chocolate chips
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
4 eggs
2 teaspoons vanilla

Preheat oven to 300 degrees.

Stir together crust ingredients and press into the bottom of a 9-inch springform pan.

Refrigerate while preparing the filling. Melt chocolate chips and stir until smooth. Beat cream cheese until fluffy.

Beat in sweetened condensed milk, then melted chocolate, then eggs one at a time and finally, vanilla. Pour into prepared crust and bake for about 65 minutes. Cool on wire rack. Run knife around edges and remove sides. Keep refrigerated.

Join Jerusalem Post Premium Plus now for just $5 and upgrade your experience with an ads-free website and exclusive content. Click here>>

Related Content

Cooking class
June 11, 2014
Cooking Class: Lump it, love it