Shavuot: Cheesecake Time and Much Much More

Monday Morning Cooking Club’s Shavuot 2018

Next weekend we celebrate the Jewish festival of Shavuot. We know it 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 and cheese blintzes. 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 they had no choice but to eat a dairy meal. (There are several other compelling reasons which you can read about by googling the question…)

But on this page, we are focussing on the food. As we love to say, it’s always about the food. It’s quite funny how things morph over time. We can imagine that centuries ago, a simple dairy meal would suffice. Now there are books, articles, blogs, competitions . . . all about the BEST cheesecake recipe or giving 8000 versions of cheesecake.

At the Monday Morning Cooking Club, we think we’ve done some of the hard work for you. Our years of research, testing and eating (yes it was so difficult, but someone has to do it) has produced the recipes for 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 (2011) we have superb cheese blintzes from Melanie Knep,  ricotta lokshen kugel from Natanya (complete with beautiful video) and two types of cheese cake, a South African one from Lauren and a Hungarian version from Eva Grunstein.

In The Feast Goes Onwe also have a few Shavuot options: Judy Kaye’s sour cherry slice (we will be sharing the recipe on our instagram this week) and Paula’s melktert. And of course Suzanne Goldberg’s wonderful ricotta cheesecake, on this page.

In our most recent book, It’s Always About the Foodwe have (savoury) egg strata pudding (p. 194) and Anglesey eggs (p. 197) and (sweet) Passionfruit (p. 222) and Lime (p. 223) ice cream and peaches with seekhund (p. 216).



Did you love this post?  Click here to sign up for our free monthly newsletter featuring our latest recipes and news from the MMCC girls in the kitchen.

Do you know that we give 100% of our profits to charity?



Ricotta Cheesecake
Votes: 3
Rating: 4.67
Rate this recipe!
Print Recipe
Ricotta Cheesecake
Votes: 3
Rating: 4.67
Rate this recipe!
Print Recipe
  1. Preheat the oven to 180C. Grease and line a 28 cm springform cake tin or a 24 cm square cake tin.
  2. Using an electric mixer, whisk the eggs and sugar until light and fluffy. Add the cheese and beat until smooth, then add the remaining ingredients and beat until well combined.
  3. Pour into the prepared tin and bake for 1 hour, or until golden and puffy. The cake will rise during baking, then fall once cooled.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on linkedin

Leave a Reply

Your email address will not be published. Required fields are marked *

Now for Something Sweet

Social Media



Feeling any chiffon cake vibes at your place?

We say it in the book and we’re going to say it again - this is one of the best cakes we have ever eaten.

We made it yesterday and we can confirm that it’s true. It’s just unbelievable and in these trying times, it offers such comfort to cut a huge frosting-slathered slice and just take a huge bite.
Follow our instastories to see it made step by step. It also helps to make a batch of pumpkin purée and freeze in exactly the right amount for the cake.

You can find this brilliant pumpkin chiffon recipe in Now For Something Sweet on p. 118.

We think it’s worth buying the book for this recipe alone. And we also have a ‘how to chiffon’ guide with pics and instructions to help you master the chiffon!

Grab your copy through @booktopiabooks or @amazonaustralia .

If you’re in Sydney eastern subs, you can also find it at the @wizo.nsw office or Berkelouw Rose Bay who will happily deliver.
#nowforsomethingsweet #mondaymorningcookingclub #mmcc

Need Passover menu guidance?⁠

Look no further.⁠

Simply click on the link in our profile, and then click on the picture of this fabulous cake and it will take you right there.⁠

(and for those who will ask, this is a pic from our new book of Leah Koenig's INCREDIBLE Passover Pear Cake, in fact it may be worth buying the book for this recipe alone...)⁠

And there is still plenty of time to get the book before Pesach - check out our website, @booktopiabooks or @amazonau⁠

#mondaymorningcookingclub #newbook2020 #harpercollins #heirloomrecipes #homecooking #itsalwaysaboutthefood #MMCC #nowforsomethingsweet #NFSS #alanbensonphoto @harpercollinsaustralia @alan_benson_photographer


Get The Latest Updates

Subscribe To Our Weekly Newsletter

No spam, notifications only about new events, products, recipes and updates.



MMCC Related

Related Posts