JArts Shavuot Cheesecake Recipe

The word Shavuot means weeks; the holiday by the same name marking the completion of the seven-week counting period between Passover (the exodus from Egypt) and Shavuot (the giving of the Torah to the Israelites at Mount Sinai). While there are no prescribed commandments for this important holiday, here are suggestions for fun and unique ways to celebrate the traditional customs.

Eating dairy foods is one of the most beloved Shavuot traditions, stemming from the idea that there were no kashrut laws before the Torah was given to the Israelites. So what better way to celebrate this important holiday than with a piece of homemade cheesecake? Here’s a recipe with an Israeli biscuit crust and New England blueberry spin to add some JArts flair to your celebration.

SP16 Postcard Front

  • 1 package Kedem tea biscuits *provide an Israeli flair like A-Wa
  • 1 (8 oz.) stick of butter *rich like Sholom Aleichem’s stories
  • 2 TBSP sugar *sweet like Nefesh Mountain’s songs
  • Pinch of salt *salty like Moon of Israel’s Red Sea crossing
  • 1 (8 oz.) package cream cheese, softened *events like Beyond Bubbie’s Kitchen prove that we are more than bagels & schmear!
  • 1 (14 oz.) can sweetened condensed milk *sweet like Yair Dalal’s melodies from the land of milk & honey
  • 1/4 cup lemon juice *zesty like Odessa Havana
  • 1 TSP vanilla extract *a traditional and beloved staplelike Itzhak Perlman
  • 1 cup frozen blueberries, defrosted *colorful like JArts

Preheat oven to 350 degrees. Pulse tea biscuits, butter, sugar, and salt in a food processor until combined & sand-like. Firmly press crumb mixture into bottom and up the sides of a 9-inch pie dish. Bake until crust is fragrant and edges are golden, 10-12 minutes. Let cool completely on a wire rack.
With mixer, beat cream cheese until fluffy. Gradually beat in condensed milk‚ until smooth. Stir in lemon juice, vanilla, and blueberries. Pour into crust. Chill 3+ hours.

Serve. Discuss. Enjoy!