Sunday, June 12, 2005

The Laws of Cheesecake 

I know my posting recently seems lighter than a souffle made with egg white substitute and non-fat milk in place of the cream. But we're riding out one of those long weekends where Shabbat and then a holiday come in quick succession, like speedbumps in the calendar whose job is to keep time from passing too quickly.

Now that the Shabbat part has passed, I'm taking a moment's break before diving into preparation for the holiday of Shavuot that starts tonight. As I'm sure we all know, Shavuot is the holiday of the "Receiving of the Laws of Cheesecake", a seminal moment in Jewish history. We commemorate the moment when the world first learned:

In case you want a cheesecake recipe, here's the one I use. Enjoy:

German Chocolate Cheesecake Pie
From the Land O' Lakes Chocolate cookbook.
--- crust
chopped toasted slivered almonds1 cup
flaked coconut1 cup
sugar1/3 cup
melted butter1/3 cup
--- filling
sugar1/2 cup
cream cheese, softened16 oz
sweet cooking chocolate, melted4 oz
Heat oven to 350 degrees.
In medium bowl, stir together all crust ingredients; preserve 1/3 cup for topping. Press remaining crust mixture on bottom and halfway up sides of 9-inch pie pan.
In large mixer bowl combine 1/2 cup sugar and cream cheese. Beat at medium speed, scraping bowl often, until light and fluffy (1 to 2 minutes). Add eggs; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add chocolate; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Pour chocolate mixture into prepared pie crust.
Bake for 25 to 35 minutes or until center is just set.
Cool; sprinkle with reserved 1/3 cup crust mixture.
Refrigerate at least 2 hours.

If you really, really liked this -- or even really, really hated it -- there's lots more: