16 May SPECIAL SHAVUOS RECIPES!
NUTELLA CHEESECAKE
INGREDIENTS:
Crust:
250 g (about 30
oreo cookies),
cream
removed
6 tbsp (80 g)
unsalted
butter,
melted
Cream Cheese
Filling:
3 5 oz (1 kg) cream
cheese, room temp.
3/4 cup (175g)
heavy cream
+ 2 tbsp, cold
2/3 cup (100g)
Nutella
1 cup (200g) sugar
1 tbsp cornstarch
2 tsp vanilla extract
4 eggs, room
temperature
Nutella Topping:
2/3 cup (100g)
Nutella
1/3 cup (80g) heavy
cream
DIRECTIONS:
Prepare the crust. Preheat oven to 350 F (180 C). Remove the cream between Oreo cookies and crush them using a food processor. Melt butter and pour over the crushed cookies.
Process until evenly moistened. Press cookie mixture with the back of the spoon into the
bottom of a 10-inch (26 cm) springform pan (with a removable base). Bake for 13-15
minutes. Set aside to cool completely. Reduce oven temperature to 300 F (150C). Prepare
the cream cheese filling. In a bowl combine the sugar with cornstarch. In a large bowl beat
the cream cheese with 3/4 cup heavy cream until well combined and the mixture seems fluffy
as the heavy cream has whipped a bit. (This is very important, because this is what makes
possible creating the 2 layers effect.) Gradually add the sugar mixture and mix until creamy and smooth. Add vanilla extract and mix again until
well combined. Add eggs one at a time until each egg is incorporated. Reserve about 1/3 of cream cheese mixture in a separate bowl. Add
Nutella and 2 tbsp of heavy cream over the reserved 1/3 of cream cheese mixture and mix well until incorporated.Pour the white cream cheese
mixture over the prepared crust. Carefully add Nutella mixture on top and use a rubber spatula to spread evenly. Bake for 45-55 minutes on
300F (150C). Turn off the heat and leave it another hour in the oven. Remove and run a sharp knife completely around the inside edge of the
pan. Let it cool completely at room temperature. Prepare the Nutella topping. Bring cream to a boil and pour over the Nutella. Mix well and
spread evenly over the cheesecake. Cover and refrigerate overnight. Decorate with some chopped hazelnuts before serving if desired.
BROCCOLI CHEESE PANCAKES
INGREDIENTS:
2 cups broccoli florets finely chopped
1 cup full-fat cottage cheese
2 large eggs
1⁄4 cup all-purpose flour
2 Tbsp chopped fresh chives
2 Tbsp chopped fresh dill, plus
more for serving
1 tsp baking powder
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper
1⁄4 cup extra-virgin olive oil,
plus more if needed
Sour cream, for serving
DIRECTIONS:
Only you will know they are made with Cottage Cheese! They are super yummy, quick and easy! In a
medium bowl, stir the broccoli, cottage cheese, eggs, our, chives, dill, baking powder, salt, and pepper
until combined. Heat 1 tablespoon of the olive oil in a 10-inch skillet over medium heat. Make pancakes
out of the batter, using 3 tablespoons per pancake. Fry until the edges are lacy and browned, 2 to 3
minutes per side, adding more oil to the skillet between batches as needed.
Serve with sour cream and garnish with chopped dill.
HOMEMADE RAVIOLI
INGREDIENTS:
1 pund fettuccine (reseve 1 cup of pasta water)
6 tablespoons butter
2 cloves garlic, minced
1 cup pumpkin puree (not pie
filling)
1/8 teaspoon nutmeg
2/3 cup half & half
1/2 cup Parmesan cheese
1 tablespoon fresh chopped
parsley
DIRECTIONS:
Try this delicious pumpkin pasta alfredo as an alternative to the heavy cream version – the taste will be so much
more! 1. Bring a stockpot of water to a boil over high heat. Add a teaspoon of salt to the boiling water, then add
fettuccine. Cook until al dente (check package instructions)
2. Meanwhile, melt butter over medium-low heat. Stir in garlic and cook for about a minute, careful not to burn.
Stir in half & half, Parmesan, pumpkin and nutmeg. Stir until sauce is heated through and cheese is melted. Stir in
pasta water, about 1/4 cup at a time, until sauce is desired consistency (I used about 1/2 a cup, and it was thick and
creamy. For a thinner sauce, use more water).
3. Add pasta and cook over medium-high heat until sauce is smooth and pasta is well coated; about 1-2 minutes.
4. Divide into bowls and garnish with fresh chopped parsley and fresh grated Parmesan, if desired.
DAIRY LUKSHIN KUGEL
INGREDIENTS:
16 ounces wide egg noodles
1/2 stick butter (melted)
16 ounces cottage cheese
16 ounces sour cream
4 large eggs (lightly beaten)
2 tablespoons pure vanilla extract
3/4 cup sugar (divided)
Optional: 1/4 cup golden raisins (for
extra sweetness)
1 1/2 cups cornflakes (crushed)
2 teaspoons cinnamon
DIRECTIONS:
Cook noodles according to package, drain and rinse and set aside in large bowl.
Add the melted butter, cottage cheese, sour cream, eggs, vanilla, and 1/2 cup of the sugar (and the raisins,
if you use that option). Mix well. Pour the noodle mixture into greased 9×13 pan and smooth the top with a
spatula. In a medium bowl, mix the cornflakes, cinnamon, and the remaining 1/4 cup sugar. Sprinkle the
cornflake mixture evenly over the top of the noodle mixture. Bake the kugel, uncovered, in a preheated 350
degree oven for 45 to 50 minutes or until it is set. The top should be golden brown