Shavuot Recipes


We asked Olim to share with us some of their favorite Shavuot recipes. B’tayavon & chag sameach!

Israeli-style Cheesecake

Submitted by Evan Saltzman, Aliyah 2014



    This recipe uses a cookie sheet/jelly roll pan (I use a tin foil one about 28 x 34 cm).  Israeli sized cup is 7 ounces (200 grams).

    Pastry (can even make it a day ahead):

    • 150 grams butter or margarine
    • 200 grams (7 ounces or about 1 cup) sugar
    • 500 grams or 2.5 Israeli sized cups (17.5 ounces) self-rising flour, or just add a packet (2.5 teaspoons) of baking powder to regular flour
    • 2 large eggs
    • 2 pkgs. vanilla sugar

    Cheese filling:

    • 500 grams 5% gevinah levanah (2 containers) (I like to use Strauss Ski)
    • 100 grams (3.5 ounces) sugar
    • 200 grams (7 ounces) milk
    • 1 pkg. (80 grams) vanilla instant pudding
    • 1 container of shamenet metukah (heavy cream, not sweet)


    Cream the butter/margarine and sugar together, and then add the rest of the ingredients and mix well.  Use wet fingers to spread into a buttered pan.  Bake about 15-20 minutes in a preheated 180 C oven until light brown on top.  As soon as you can, use a sharp knife or the tines of fork to carefully peel off just the top hard layer of the cake to use for the crumb topping.  Crumble the topping in aseparate bowl and set aside.  Let the cake cool.  You can even wait a day until making the cheese filling.

    Cheese filling:

    1. Mix this well (I use an electric mixer) and then add
    2. 1 pkg. (80 grams) vanilla instant pudding.  Mix well.
    3. Whip 1 container of shamenet metukah (heavy cream, not sweet) and fold into cheese mixture.  
    4. Spread on top of cake.  Sprinkle crumbs on top of cheese mixture.
    5. Put in fridge or freezer.  If in the freezer take it out 15-20 minutes before serving.

Easy Flavorful Pizza Dough – Submitted by Chef Zissie Spivak, Aliyah 2014



    • 2 3/4 cups of bread flour (plus more for dusting)
    • 1/4 cup of semolina flour (plus more for dusting)
    • 2 teaspoons of rapid rise yeast
    • 2 teaspoons of kosher salt
    • 1 cup of warm water
    • 3 tablespoons of olive oil (plus more for greasing)

    1. In a large bowl add the flour, semolina flour, yeast and salt and mix together. Add warm water and mix. Slowly add olive oil and start to knead. Knead in bowl for 1 minute until combined. Remove from bowl and knead on floured surface for 3 minutes or until mostly smooth.
    2. Wipe out bowl and line with olive oil. Add ball of dough back in and combine with olive oil. Put damp cloth on top of bowl and let rise in warm place for 1 1/2 – 2 hours.
    3. Take dough out onto floured surface and kneed once or twice.
      (Can place dough in fridge at this point up to 3 days or in freezer for 5 months!)
    4. Sprinkle an even amount of semolina flour over entire surface of pizza stone (or pizza tray).  Place pizza stone in cold oven and preheat oven to 450
    5. With a rolling pin, roll out dough until large and round. Take out hot stone and place pizza crust on top. Fold over sides slightly to fit on stone. Add favorite toppings and bake in oven on bottom rack for 21 minutes.
    6. Let cool for 2 minutes.
    7. Slice, serve and enjoy!

Fresh summer fruit pizza
with mint basil pesto – Submitted by Chef Zissie Spivak, Aliyah 2014


    • 2 3/4 cups of bread flour (plus more for dusting)
    • 1/4 cup of semolina flour (plus more for dusting)
    • 2 teaspoons of rapid rise yeast
    • 2 teaspoons of kosher salt
    • 1 cup of warm water
    • 3 tablespoons of olive oil (plus more for greasing)

    1. Prepare dough (see above)
    2. Scatter peaches, nectarines and chili peppers on pizza
    3. Add shredded cheese
    4. Place in oven. While baking, in a food processor add Basil, Mint, garlic, Olive oil, toasted almonds and salt and blend.
    5. Remove pizza from oven and drizzle with pesto

Goat Cheese Honey Pizza – Submitted by Chef Zissie Spivak, Aliyah 2014

    • 1 quart of sundried tomatoes
    • 4 tablespoons of olive oil
    • Salt
    • 1/2 quart of Goat cheese
    • 1 1/2 cups of slivered almonds
    • 1/2 cup of Honey
    1. Prepare dough
    2. Place sundried tomatoes, olive oil and salt into food processor and blend
    3. Spread on dough like sauce
    4. Add goat cheese and baked for 12 minutes
    5. Remove from oven and add almonds and honey and bake for 8-10 more minutes


Red Velvet Cupcakes

A Taste of Torah– Submitted by Aviv Harkov, Aliyah 2005

  • Click image to enlarge


    Click image to enlarge

  • velvet

    Photographer is Ariel-Nachman Kent

Blueberry Blintzes

Kitch Me – Submitted by Atara Solow, NBN Staff

Blueberry Blintzes

Blueberry Blintzes –

  • INGREDIENTS (serves 5)

    • 1 cup milk
    • 1⁄4 cup cold water
    • 2 egg
    • 1 cup all-purpose flour
    • 1 pinch salt
    • 1 tbsp white sugar
    • 3 tbsp unsalted butter, melted
    • 1 1⁄2 cup ricotta cheese
    • 4 oz cream cheese, room temperature
    • 3 tbsp powdered sugar
    • 1 lemon, zested and finely grated
    • 1 egg
    • 2 tbsp butter
    • 2 pt blueberry
    • 3⁄4 cup white sugar
    • 1 tsp corn starch
    • 1 lemon, juiced
    • 1 unsalted butter, melted, for sauteing blintzes
    • 1 powdered sugar, for dusting

    • Prep 40 min
    • Cook 20 min
    • Ready 60 min
    1. For the crepe batter: Combine milk, water, 2 eggs, flour, salt and 1 tablespoon sugar in a blender. Blend on medium speed for 15 seconds or until the batter is smooth and lump free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery. When the batter has time to rest, the crepes have a better texture and a softer bite.
    2. For the cheese filling: In a food processor, combine ricotta cheese, cream cheese, powdered sugar, lemon zest, and 1 egg and blend until smooth. Chill the filling to firm it up a bit so it doesn’t come out of the blintzes.
    3. For the blueberry sauce: Combine 2 tablespoons butter, blueberries, 3/4 cup sugar, corn starch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the blueberries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly.
    4. To cook the crepes: Put an 8 inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly and pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe and flip it or use a heatproof rubber spatula to loosen and flip the crepe, then cook for another 30 seconds. The crepes should be pliable, but not crisp and lightly brown. Transfer to a platter and continue making the crepes until all of the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.
    5. Preheat oven to 400 degrees F (205 degrees C).
    6. To assemble the blintzes: Forming the blintzes is similar to like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling, then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan fry the blintzes for 2 minutes per side until crisp and golden.
    7. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon blueberry sauce on top, dust with powdered sugar, and serve immediately.

Hershey’s “Perfectly Chocolate”
Chocolate Cake

Submitted by Emily Shapiro, NBN Staff



    • 2 cups sugar
    • 1-3/4 cups all-purpose flour
    • 3/4 cup HERSHEY’S Cocoa
    • 1-1/2 teaspoons baking powder
    • 1-1/2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 eggs
    • 1 cup milk
    • 1/2 cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water


    • 1/2 cup (1 stick) butter or margarine
    • 2/3 cup HERSHEY’S Cocoa
    • 3 cups powdered sugar
    • 1/3 cup milk
    • 1 teaspoon vanilla extract
    • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
    • Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.


    1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
    2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
    3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.


    1. Make chocolate cake in a PYREX BOWL.
    2. Cool completely and turn upside down.
    3. Frost with chocolate frosting.
    4. Decorate with flowers (birthday candle holders), tablets (graham cracker), and lightening (tin foil)

Caramel Cheesecake

For our friends in Israel, a fabulous cheese cake using Israeli ingredients!
From Challah Crumbs Submitted by Emily Shapiro, NBN Staff


  • INGREDIENTS (serves 5)

    • 20 Tea Biscuits, crushed
    • 75 gr melted margarine
    • 500 gr 5% Gvina Levana*
    • 500 gr 9% Gvina Levana
    • 6 eggs
    • 1 package instant vanilla pudding
    • 1 ½ c. sugar
    • Jar of Dulce de Leche

    • Preheat oven to 180°C or 350°F. Mix cookie crumb with melted margarine. Press down into 9-inch springform pan. Mix all the other ingredients and pour into pan. Bake 40-50 min. until the center looks solid. Let cake cool to room temperature.
    • Open a jar of caramel, heat in microwave for 20 seconds. Mix and pour onto cooled cake. Can be decorated with whipped cream.
    • *You can replace Gvina Levana with standard cream cheese (75 gr = 3/4 cup, 500 gr = 17.5 oz).

Oreo Cheesecake Bites

Mel’s Kitchen Cafe – Submitted by Atara Solow, NBN Staff


Oreo Cheesecake Bites – Mel’s Kitchen Cafe


    • 36 Oreo Cookies, divided
    • 1/4 cup (4 tablespoons) butter
    • 4 packages (8-ounces each) cream cheese, softened
    • 1 cup granulated sugar
    • 1 cup sour cream
    • 1 teaspoon vanilla
    • 4 large eggs
    • 4 ounces semisweet chocolate
    • 4 ounces white chocolate

    1. Preheat the oven to 325°F.
    2. Line a 9×13-inch baking pan with foil, with ends extending over sides. Finely crush 24 Oreo cookies. Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan.
    3. In a large bowl, beat the cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating after each just until blended. Chop remaining cookies. Gently stir into batter; pour over crust.
    4. Bake the cheesecake for about 35-40 minutes or until the sides are set and the center is almost set. Cool completely on a wire rack in the pan.
    5. When the cheesecake is completely cooled, cover with plastic wrap and refrigerate for at least 2 hours. When chilled, remove the cheesecake using the foil overhang and cut the cheesecake into bite-sized pieces. Place the cheesecake bites on a wax or parchment paper-lined baking tray. Melt the semisweet chocolate and white chocolate in separate bowls (I use the microwave on 50% power, stirring frequently). Pour the melted chocolate into a ziploc bag, one for the semisweet chocolate, one for the white chocolate. Snip a small corner off the corner of the bag and drizzle the chocolate over the cheesecake bars. Chill the bars until ready to serve. Alternately, the drizzled bites can be frozen in an airtight container for up to a month. Let them defrost in the refrigerator and serve chilled.
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