Shavuot: Sour Cherry Slice

Cheesey Recipes Galore - Let's Bake Together.
shavuot sour cherry slice cheese

In a couple of weeks (16 – 18 May) we will celebrate the truly delicious Jewish festival of Shavuot.

We know it very very well as a time to eat dairy products.

It is a time where many Jewish people all over the world fress (eat with abandon!) cheesecake, cheese blintzes and pretty much anything with cheese in it, savoury or sweet. Any opportunity!

There are a number of reasons offered as to why.  The main one is that at the time Moses received the 10 commandments on Mount Sinai, it was Sabbath in the desert, and the new rules meant the meat they had already prepared for eating was not in fact kosher (and therefore they were not permitted to eat it) and they had no choice but to eat a dairy meal. (There are several other compelling and not so compelling reasons which you can read about by googling the question).

But really, for us,  it’s always about the food

We’re excited to share with you a very special recipe from our second book, The Feast Goes On, from the kitchen and Hungarian heritage of Judy Kaye: Klarika’s Sour Cherry Slice. We call it a cross between a cheese cake and a butter cake as it is made with sour cream only (no butter, no cream cheese) and has a very lovely texture that is neither cheese-cakey nor butter-cakey but definitely reminiscent of both. We hope you love it as much as we do.

And while our mouths are watering over all this cheese, you really must check out this Frojalda, Turkish Cheese Bread, from Now for Something Sweet. SO SO SO good.


Our years of research, testing and eating (yes it was so difficult . . . but someone has to do it) has uncovered some of the best Shavuot recipes that can be found. Not to say that there aren’t still some great ones out there not yet discovered, but these ones are truly tried, tested and simply EXCELLENT. And we are honoured that ‘our’  wonderful cooks have chosen to share these recipes with us and with the world.

In our first book Monday Morning Cooking Club – the food, the stories, the sisterhood we have:

– baked cheese blintzes 
ricotta lokshen kugel 
– THE (best!) South African Cheesecake (biscuit crust) 
–  Hungarian cheesecake (pastry crust and lattice)

In The Feast Goes On, we have a few Shavuot options:

– Klarika’s sour cherry slice (RECIPE BELOW, a wonderful one bowl recipe with morello cherries and sour cream)
– Paula’s melktert (South African milk tart)
Ricotta cheesecake (no crust!) 
Zucchini and Gruyere Gratin

In It’s Always About the Food, we have a few savoury dishes perfect for this time of year:

Spinach and Ricotta Gnudi (light gnocchi in a tomato sauce)
– Egg Strata Pudding (a savoury cheesy bread pudding – so good!)
– Anglesey Eggs (a Welsh dish of potatoes, eggs and cheese)
Heirloom Tomato Salad with Feta Dressing

In our latest book, Now for Something Sweet, we have a whole chapter devoted to cheese. It is wonderful!  

Romanian Malai (a polenta cheesecake loaf)
– a new version of the legendary South African Cheesecake
– Traditional Cheese Blintzes
– Cheese and Raisin (yeasted!) Pastries
– New York Style Cheesecake
– Cherry and Cheese Strudel
– Knafeh
Kolac (an apricot cheese crumble slice)

And that’s only in the sweet department. In the savoury we have:
– Spiced Cheese Biscuits
– Plechinta (an amazing spinach and feta pie)
– Frojalda  (the most amazing Turkish Cheese Bread) (see the Frojalda Cookalong)

Almost too much deliciousness for one page!!

Chag Sameach for Shavuot to those who are celebrating – and happy cooking to all xx

shavuot sour cherry slice cheese
Klarika's Sour Cherry Slice
Votes: 7
Rating: 5
Rate this recipe!
Print Recipe
shavuot sour cherry slice cheese
Klarika's Sour Cherry Slice
Votes: 7
Rating: 5
Rate this recipe!
Print Recipe
  1. Preheat the oven to 170 C.
  2. Grease and line a 28 x 18 cm rectangular baking tin.
  3. Put the flour, caster sugar, sour cream, egg yolks and lemon zest in a bowl and mix together with a fork. You can also do this in the food processor.
  4. Spoon the mixture into the prepared tin. The mixture is quite thick and hard to spread.
  5. Place the cherries over the cake, pushing them in a little.
  6. Bake for 35 minutes, or until cooked and golden.
  7. Allow the slice to cool in the tin. When cool, cut into squares and dust with the icing sugar.
  8. Makes 20–24 pieces


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Many of you know I have been on the growing 'don't buy Tassie salmon' bandwagon since reading Richard Flanagan's book Toxic about a year ago. It was shocking to see the state of the industry, and even more shocking that we thought we were eating something that was really good for us. This just-released video has strengthened my resolve (which I have to admit was waning as I am not sure how much impact we have all had) to continue and to spread the word.

Please share this post, or any post supporting this stand, it is such an important message - especially for those of us who used to love eating Tassie salmon.

And sadly this also applies to all the smoked salmon from Tassie including @huonsalmon which we all used to love.

Click on the link in our profile for the original @neighbours_of_fish_farming video. 🙏🏻 @joostbakker for posting the video, that's where I first saw it.

I have been buying NZ king salmon @regalsalmonnz @orakingsalmon and @alpinesalmon (Mt Cook, NZ, can buy at @harrisfarmmarkets) and exploring many other fish options. Check out @goodfishproject for an excellent guide to what we should be buying here in Aus.

We also need to rally the big buyers in Aus - @colessupermarkets @woolworths_au to stop buying farmed Tassie salmon until the industry has been cleaned up.

(btw when we were in beautiful Tassie last year, not one restaurant we went to served salmon. Doesn't that say something?)

Lisa x

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