Scroll down for cheesecake and Pareve apple cake. Let us know if you try making either of these two recipes!
Breaking of the fast cheesecake (for a large crowd)
By MAXINE BOYD
Marie Biscuit base
1 packet crushed Marie Biscuits plus about 8 more
125 grams butter
Method
• Crush Marie biscuits
• Melt 125 grams of butter
• Mix the melted butter into the crushed biscuits.
• Then line the base and slightly up the sides of a large, greased baking dish with this crumbed mixture. (I use a large dish size 32cm x 25cm)
• Bake at 180 degrees for 10 minutes.
Let the base cool
Cheesecake filling
6 x 250 grams of smooth creamed white cheese
6 eggs
6 tablespoons flour
2 tsp custard powder
2 tsp lemon juice
1 cup of sugar
Approx. 375 ml of fresh cream
Method
• Beat eggs and sugar in an electric mixer (or by hand) to combine
• Then add the rest of the ingredients (except the cream)
• Mix well until all mixture combines but do not overbeat!
• Add the cream and mix again; do not overbeat! The mixture must not be too thin.
• Pour mixture into your large baking dish.
• Bake at 160 degrees for about 55 to 60 minutes until just set.
• Switch off the oven and leave it in oven for about 2 hours with the oven door open to cool. Leave in the fridge overnight before using the next day

Pareve apple cake
Easy to make… delicious to taste!
• Empty a large tin of apples (365g) into an ovenproof dish. (Better still: cook your own apples in chunks in some fruit juice.)
• Sprinkle apples with lots of cinnamon.
Mix together:
1 1⁄2 cups flour
1 cup oil
1 cup sugar
2 eggs
2 teaspoons baking powder
• Pour the flour mixture over the apples
• Bake for 1 hour at 180 degrees
B’tayavon!
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