Yom Tov recipes

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

Maxine’s cheesecake

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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