Shavuos is rapidly approaching. What are you looking forward to the most? Me too. Images of cheesecakes start dancing before my eyes, calling my name as they do every year. I love them and they love me so much they just plant themselves on my hips, forever – now that’s love. This year Shavuos begins the evening of June 7 and ends the evening of the 9th. I wonder, how many cheesecakes I can squeeze into 48 hours?

Have I got a menu for you! It’s not all cheesecake, unfortunately, but I will start with that. I know you are not supposed to start with dessert, but in my family, it’s our solemn tradition. No really – my mother always ate her chocolate mousse first ‘cuz she was worried she wouldn’t have room for it at the end of the meal. Smart lady, that Momma of mine; why should I tamper with her genius?

So to honor her, and my love of cheesecake, I tried something fun this year.  A Snickers Cheesecake that is better than the candy bar. 

Not ready to start with dessert at your Shavuos feast? Oh, okay – you can always begin with bread – my Four Cheese Flatbread with Basil. How can you go wrong with FOUR cheeses?

Then you serve Sun Dried Tomato and Brie Stuffed Mushrooms – featuring the divine smoky, “meaty” flavored Portobello caps, Wilted Spinach with Crispy Garlic and Creamy Polenta.

Snickers Cheesecake

Jamie Geller shares her recipe for Snickers Cheesecake

Times

• Prep time: 15 minutes

Servings

12

Ingredients

• 1 1/3 cups crushed chocolate graham crackers
• 1/3 cup Granulated sugar
• Pinch kosher salt
• 5 tablespoons margarine, melted and cooled
• 2 (8-ounce) containers Tofutti cream cheese alternative
• 1 (14-ounce) package silken tofu, drained
• 1 cup powdered sugar
• 1/2 cup Corn starch
• 1/3 cup plain soy milk
• 2 large eggs
• 1 tablespoon vanilla extract
• 1/4 cup chocolate sauce
• 1/4 cup caramel sauce
• 1/3 cup roasted peanuts, coarsely chopped

Directions

Preparation

1. Preheat oven to 350 F. Grease the bottom and sides of a 12-inch spring form pan.
2. In a medium bowl, combine crackers, sugar, salt and margarine and stir until mixture comes together. Press into an even layer in the pan and bake for 10 minutes. Cool completely. Reduce oven to 325 F.
3. In the bowl of a stand mixer fitted with a paddle attachment mix together cream cheese alternative and tofu until combined. Add sugar, corn starch and soy milk and beat well. Add eggs and vanilla and mix until smooth and combined.
4. Pour over cooled crust and bake 1 hour and 30 minutes or until cheesecake is golden brown and set in the middle. Cool completely before unmolding from pan and refrigerate for at least 6 hours or overnight.
5. To serve, drizzle with chocolate and caramel sauce and sprinkle with peanuts. Cut into 12 slices and serve.

Creamy Polenta

Times

• Prep time: 5 mins
• Cook time: 25 mins
• Ready time: 30 min

Servings

8

Ingredients

• 1 cup cornmeal or polenta
• 1 cup grated gruyere or Swiss cheese
• 8 ounce crème fraiche or sour cream
• 1 teaspoon kosher salt
• freshly ground black pepper

Directions

In a medium saucepan, bring 3 cups of water to a boil. Whisk in polenta, stirring constantly to avoid lumps. Cook for 20 to 25 minutes or until thickened and soft. Remove from heat and stir in cheese, crème fraiche, salt and pepper. Transfer to a serving bowl and serve immediately.

Sundried Tomato and Brie Stuffed Mushrooms

Times

• Prep time: 15 mins
• Cook time: 5
• Ready time: 20 min

Servings

6

Ingredients

• 6 large portabella mushrooms, cleaned
• 1/3 cup bread crumbs
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 1/2 cups brie cheese, rind cut off and cubed
• 1/2 cup sundried tomatoes, chopped
• Freshly ground black pepper
• 3 tablespoons olive oil
• 1/2 cup balsamic vinegar
• 2 tablespoons granulated sugar
• 3 tablespoons fresh basil, chopped

Directions

Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up.

Preheat broiler.

In a small bowl, combine bread crumbs, salt and oregano, mix and set aside.

Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil.

Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly.

Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened.

To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil.

Wilted Spinach with Crispy Garlic

Times

• Prep time: 5 mins
• Cook time: 12 mins
• Ready time: 17 min

Servings

6

Ingredients

• 8 cloves garlic, peeled and thinly sliced
• 1/2 cup olive oil plus 2 tablespoons, divided
• 3 (6-ounce) bags baby spinach
• 1/2 teaspoon kosher salt
• Freshly ground black pepper

Directions

Place sliced garlic and olive oil in a small saucepan and bring to a simmer over medium high heat. Once bubbling reduce to medium low and cook 5 to 8 minutes or until garlic is lightly browned and crispy. Remove garlic with a fork or slotted spoon and place on paper towel to drain.

Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Add spinach and cook for 2 to 4 minutes, stirring constantly, until wilted and warm. Season with salt and pepper.

Transfer spinach to a serving plate and garnish with crispy garlic slices.

Four Cheese Flatbread with Basil

Times

• Prep time: 10 mins
• Cook time: 12 mins
• Ready time: 22 min

Servings

6

Ingredients

• 1 (9-ounce) pizza dough, at room temperature for 30 minutes
• 1 tablespoon olive oil
• 1/3 cup shredded cheddar
• 4 slices fresh mozzarella (about 6-ounces)
• 3 ounce crumbled goat cheese
• 3 tablespoons grated parmesan
• 3 tablespoons fresh basil (or 1 teaspoon dried basil)

Directions

Preheat oven to 450 F.

On a lightly floured surface, roll out dough into an oval shape, about 15-inches long and 1/3-inch thick. Prick all over with a fork and brush with olive oil. Transfer to a lightly floured baking sheet. Top with cheddar, mozzarella, goat cheese and parmesan leaving ½-inch around the edge for crust.

Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly. Remove and top with basil. Slice into 6 large pieces and serve immediately.

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