Wednesday, May 20, 2015

Make it quick!


This post, like the recipe, is short and sweet,
 as this week I have a hectic schedule to keep.

Shavuos is very near,
and before that Shabbat will be here.

Making delicacies with cheese and dairy;
I need to take out the gluten so they won't be scary.

Enjoy this cake,
as it's so easy to make.

Apologies to Rosie as it is not vegan,
alas, I'm a cook, not a magician.
Oh, but I cannot forget my sweet little "pet"
so I made her a vegan sherbet!


This recipe makes a very light and airy cheesecake that is popular in Japan, where desserts are not heavy.  It is diametrically opposed to the New York style cheesecake, which is characterized by it's denseness.
Lime Kissed-White Chocolate Japanese Cheesecake

1/2 cup white chocolate chips, or white chocolate, chopped
3 eggs, separated
4 1/2 ounces cream cheese
zest of 1 small lime
Optional garnishes: whipped cream, lime zest curls, powdered sugar or white chocolate curls

Pre-heat oven to 325F degrees. Spray a non-stick 8-inch round springform pan with non-stick cooking spray, or grease with butter.

In a microwave safe bowl, heat white chocolate for 30 seconds to 1 minute. Stir until melted.  Note: White chocolate burns easily, so heat for shorter time first, stir and heat again if needed. Set aside to cool.

Beat egg whites in a medium sized mixing bowl with an electric mixer until soft peaks form. Set aside.

In a large mixing bowl, beat together cream cheese and melted white chocolate until well blended and creamy. Add egg yolks and lime zest, and beat until well combined.  Gently fold in one-third of egg whites. Repeat with remaining whites in two additions. Spoon into prepared pan, smoothing top.

Bake for 15 minutes at 325F degrees. Lower oven temperature to 300F degrees and bake for 15 minutes. Turn oven off and leave cake in the oven for 15 minutes.  Remove cake from oven and cool on wire rack. 

Chill for 2 hours before serving. Garnish as desired.

Serves: 6-8


This reminds me of a popular, and personal favorite, juice drink in Israel called Toot-Banana (Toot is strawberry in Hebrew).  It's creamy and fruity and so refreshing!
Toot-Banana Pops

2 cups strawberries, washed and hulled
1 very ripe banana
1-15 ounce can coconut milk
2 Tablespoons agave nectar
1/2 teaspoon vanilla extract

Process all ingredients in a blender or food processor until smooth.

Pour into 12 small ice pop molds and freeze until firm.  Or, pour into an ice cream maker and follow manufacturers directions for sherbet.

Yield: 12 servings

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