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Forum
-> Recipe Collection
-> Yom Tov Dishes & Menus
willow
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Tue, Jun 07 2011, 7:34 am
rachel19977 wrote: | Marion wrote: | sped wrote: | I make a really easy one:
500+ grams gvina levaina, drained for a few hours
1 shamenet (sour cream)
1/2 c sugar
3 eggs
1 vanilla sugar
1 T flour
opt - alittle instant vanilla pudding
mix,
flavor if you want (mix in melted white chocolate, milk chocolate, marble in some chocolate, whatever you want to do)
bake at 130-135 celsius for 1-1/2 to 2 hours or however long it takes to firm up.
It comes out really creamy and gets rave reviews! |
That looks pretty similar to mine, except that mine has an optional graham cracker (petit beurre) crumb crust. I make mine in mini silicone pans (single servings), and often buy a container of pie filling. Two spoonsful of pie filling in the hole, then the cheesecake mix...mmm. |
Thanks so much for posting this!!
Finally a recipe without the Shamenet Metuka.
Wow this sounds nice.
I wonder what % of Gvina Levana you used? I'm trying to cut back on cholestrol so I'm draining a 5% one now. I know 9% is better, but not on the calories.
Marion, can a graham cracker crust be made with biscuts? |
I just made it and it looks great!!!!!! My husband said it looks professional so thank you!!!!!
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c.c.cookie
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Mon, May 21 2012, 1:32 pm
Silver Spoon Cookbook has a recipe with gvina levana, with a caramel topping:
Base:
• 1 pkg. dark biscuits (blended)
• 1 T. sugar
• 1 stick butter
Mix biscuits, butter and sugar over heat until toasted. Press into two 8 inch round pans.
Filling:
• 4 5% cheese
• 2 eggs
• 1 egg yolk
• 1 ½ cups sugar
• 1 T. margarine
• 2 heaping T. cornstarch
• ½ tsp. vanilla sugar
Combine and mix well. Pour over crust. Bake for 1 hour at 350. Turn off oven. Cool for ½ hour in oven.
Caramel Topping
• 2 3 oz. bars white chocolate
• 3-4 T. water
• 1 ½ T. coffee
• 3 eggs
• 1 cup confectioners’ sugar
Dissolve coffee in water. Melt chocolate over double broiler. Add rest of ingredients and stir until smooth. Pour over cooled cake.
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ChossidMom
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Mon, May 21 2012, 1:40 pm
Ooooooh, that looks good too!
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mfb
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Mon, May 21 2012, 3:02 pm
no bake cheese cake
tea bisquits dark and light
2 5% cheese
2 cups heavy cream
1/2 cup sugar
vanilla sugar
1 instant vanilla pudding
whip the heavy cream (careful not to overwhip) add in remaining ingredients
layer in a 9x13 pan tea bisquits, cheese, tea bisquits, cheese, teabisquits (alternate the dark and light color)
coat with a chocolate cream (I dont have a recipe offhand)
its a delicious and quick recipe, great if you dont have a milchig oven. (my dh actually asked me to get this recipe from someone as he likes it better than cream cheese recipes
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chevi1
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Tue, May 19 2015, 5:09 pm
yytsmommy wrote: | sped- your recipe looks good, but I have a couple of questions about it, if you dont mind my asking.
1-firstly, is it thick and creamy? or light and airy?
(there are many recipes here but no descriptions of how they taste- there are different types!)
2- secondly, drain the cheese meaning in a pillowcase, like ev/os been saying? if not that way, how?
and doesnt that make a huge mess?
3- is that shamenet chamutza or plain shamenet? someone said chamutza is sour cream
thanx!- new at this and a bit confused! |
bumping this up...
does anyone know the answers to these? who's tried sped's recipe?
thanks
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Amarante
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Tue, May 19 2015, 5:14 pm
chevi1 wrote: | bumping this up...
does anyone know the answers to these? who's tried sped's recipe?
thanks |
Generally when you drain cheese, you wrap it in cheesecloth and squeeze and then put in a sieve or colander with a heavy plate to help squeeze out the water.
It's the way one makes yogurt cheese and is also a way to make pot cheese/farmer's cheese from more watery ricotta.
It's not particularly messy because you squeeze over the sink and then obviously put the colander/sieve over a bowl to catch any additional water.
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ludicrous
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Wed, Dec 21 2016, 7:10 am
c.c.cookie wrote: | Silver Spoon Cookbook has a recipe with gvina levana, with a caramel topping:
Base:
• 1 pkg. dark biscuits (blended)
• 1 T. sugar
• 1 stick butter
Mix biscuits, butter and sugar over heat until toasted. Press into two 8 inch round pans.
Filling:
• 4 5% cheese
• 2 eggs
• 1 egg yolk
• 1 ½ cups sugar
• 1 T. margarine
• 2 heaping T. cornstarch
• ½ tsp. vanilla sugar
Combine and mix well. Pour over crust. Bake for 1 hour at 350. Turn off oven. Cool for ½ hour in oven.
Caramel Topping
• 2 3 oz. bars white chocolate
• 3-4 T. water
• 1 ½ T. coffee
• 3 eggs
• 1 cup confectioners’ sugar
Dissolve coffee in water. Melt chocolate over double broiler. Add rest of ingredients and stir until smooth. Pour over cooled cake. |
is that 4 containers of 5% cheese??
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Iymnok
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Wed, Dec 21 2016, 7:14 am
ludicrous wrote: | is that 4 containers of 5% cheese?? |
Yes, 1kg.
Use butter, not margarine.
Though I've used 1/2% and left out the butter and egg yolk and it was still delicious.
When it's done, turn off the oven, but leave it in until it's cool. That firms it nicely.
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