It’s Shavuot, and Shavuot means cheesecake. I always make my MIL’s cheesecake, but this year I decided to make, in addition, a quick cheesecake to take to the Tikkun (all-night Torah study, see link above). I saw a recipe that I liked, tweaked it, and voila! Easy and tasty.
However, I can’t bring myself to call it a cheesecake as it doesn’t look like a real cheesecake – you know, white and creamy with perhaps some crumbs or fruit on top. In this cake the cheese is mixed with all the ingredients and everything is baked together. Easy? Definitely. Real Cheesecake? Not so sure. ;)
Based on “Ugat gevina bhusha” (literally “stirred together cheesecake”) from Chef Magazine.
1/2 cup vegetable oil
110 gr sugar
125 gr white cheese, ricotta, cottage cheese, whatever (I used ricotta)
125 gr (1/2 cup) milk
Rind from one lemon, grated
10 gr (1 packet) vanilla sugar
175 gr (1 1/4 cup) self raising flour
1/2 cup blanched sliced almonds
Preheat oven to 175 degrees C. In a food processor, mix oil and sugar until light. Add cheese and process again. Add eggs one by one, mixing well between. Add half the milk, the lemon rind and vanilla sugar and process again. Add half the flour, mix, add the remaining milk and flour and mix again.
Pour into 18×18 cm pan, sprinkle almonds on top and bake for 30 minutes or until toothpick comes out with a few crumbs. Let cool and eat!
I used a 22×22 cm pan, it came out excellent.