Shavuot is approaching, and the tradition is to serve dairy meals, stemming from a description of Israel as “a land flowing with milk and honey.” What a wonderful opportunity to create meals with ingredients that I love. Sweet butter, heavy cream, farmer cheese, cream cheese and sour cream will be transformed into vichyssoise, blintzes, cheesecake, and one of my childhood favorites, warm broad egg noodles tossed with butter, farmer cheese, cinnamon, and sugar. Sweet and comforting.
1 and 3/4 cups Graham Cracker Crumbs
1/4 cup finely chopped walnuts
1/2 tsp cinnamon
1 stick melted butter
Mix all ingredients together setting aside 3 tbsp for topping. Press remaining mixture into bottom of 9″ spring-form pan.
2-8 oz. packages cream cheese (Rena uses Philadelphia brand)
1 cup sugar
2 tsp vanilla extract
3 cups sour cream
Combine eggs with cream cheese, sugar and vanilla. Beat until smooth. Blend in sour cream. Pour on top of crust and top with reserved crumb mixture. Bake at 375 degrees for one hour. Chill for 4-5 hours or overnight.