For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.Bake for about 1 hour or until the center of the cheesecake moves slightly when the pan is gently shaken (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend - about 1 minute.Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.Mini Cheesecakes12 round shortbread cookies (like Walker’s)1/2 cup strawberry, raspberry, blueberry or blackberry jam1 (8 ounce) package cream cheese, softened1/2 cup sweetened condensed milk2 eggsFresh strawberries, raspberries, blueberries or blackberries for garnish (depends on the kind of jam you chose)Preheat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners and put cookies in bottom. Cover each cookie with 1 teaspoon jam.Beat together cream cheese, condensed milk and eggs until smooth. Pour batter into muffin cups. Bake for about 20 minutes – until set. Cool on wire rack.Refrigerate at least 1 hour.Remove mini cheesecakes from muffin tin. Glaze each cheesecake with remaining jam (slightly warmed so it will spread thinly). Top with a fresh berry, if desired.Seven Layer Magic Cookie BarsThese are an old favorite – easy as can be, but so good and so rich! 1-1/2 cups graham cracker crumbs1/2 cup butter, melted1 (14 ounce) can sweetened condensed milk1 cup semisweet chocolate chips1-1/3 cups coconut1 cup chopped pecansPreheat oven to 350 degrees. Mix together graham cracker crumbs and butter and press into the bottom of a 9 x 13-inch pan.Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Bake 25 to 30 minutes – until lightly browned. Cut into bars when cool.Store in the refrigerator and take out a few minutes early to soften before serving.For more great kosher recipes go to: www.gourmetkoshercooking.com
There's always room for dessert
Shavuot is a great time of the year to indulge in some great sweet dairy treats; here are some options including rice pudding and cookie bars.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula.Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.Bake for about 1 hour or until the center of the cheesecake moves slightly when the pan is gently shaken (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend - about 1 minute.Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.Mini Cheesecakes12 round shortbread cookies (like Walker’s)1/2 cup strawberry, raspberry, blueberry or blackberry jam1 (8 ounce) package cream cheese, softened1/2 cup sweetened condensed milk2 eggsFresh strawberries, raspberries, blueberries or blackberries for garnish (depends on the kind of jam you chose)Preheat oven to 300 degrees. Line 12-cup muffin tin with cupcake liners and put cookies in bottom. Cover each cookie with 1 teaspoon jam.Beat together cream cheese, condensed milk and eggs until smooth. Pour batter into muffin cups. Bake for about 20 minutes – until set. Cool on wire rack.Refrigerate at least 1 hour.Remove mini cheesecakes from muffin tin. Glaze each cheesecake with remaining jam (slightly warmed so it will spread thinly). Top with a fresh berry, if desired.Seven Layer Magic Cookie BarsThese are an old favorite – easy as can be, but so good and so rich! 1-1/2 cups graham cracker crumbs1/2 cup butter, melted1 (14 ounce) can sweetened condensed milk1 cup semisweet chocolate chips1-1/3 cups coconut1 cup chopped pecansPreheat oven to 350 degrees. Mix together graham cracker crumbs and butter and press into the bottom of a 9 x 13-inch pan.Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients. Bake 25 to 30 minutes – until lightly browned. Cut into bars when cool.Store in the refrigerator and take out a few minutes early to soften before serving.For more great kosher recipes go to: www.gourmetkoshercooking.com