Shavuot is just days away and I am so psyched about this new cheesecake recipe I whipped up for the weekend! Shavuot is my favorite holiday- its a celebration of Torah and cheese, what could be better?!
Do you know why we eat dairy on Shavuot? I’ve heard lots of different reasons like the land of milk and honey, humility, honoring kashrut laws, etc. One cool thing I learned is that the gematria of chalav (milk) is 40- and the Israelites spent 40 years in the wilderness!
Gluten Free Cherry Cheesecake
- 2 cups of gluten free oats
- 6 tbsp melted butter
- 2 tbsp hot water
- 1/2 cup brown sugar
- 1 tsp Salt
- 250 ml sweetened heavy whipping cream
- 1/3 cup powdered sugar if your whipping cream isn't sweetened, add in extra sugar to tast approx 2/3 cup total.
- 350 grams cream cheese
- 1 tsp vanilla
- 1/2 kilo cherries pitted
- 1/2 cup sugar
- Water to cover the cherries
- 2 tsp salt
- Preheat the oven to 180 c.
- Mix together the melted butter, brown sugar, oats, salt and water.
- Press the mixture into your cake tin so the bottom is 1/4 inch thick.
- Bake at 180 c for 12 minutes or until it starts to just brown.
- Allow the crust to cool fully.
- While the crust cools, make the filling by adding together the sugar and cream cheese in a mixer.
- Add in the heavy whipping cream and whip until a stiff, fluffy batter forms.
- Pour the filling over the crust and put it into the fridge to set.
- Simmer the cherries, sugar and just enough water to cover the cherries on a medium flame.
- Bring it to a boil and allow it to boil for a few (3-4) minutes before turning the flame down and simmering the cherries until they become a chunky but thick syrup.
- Pour the cherries over top the cake and put it in the freezer.
- Take the cake out of the freezer about 45 minutes to an hour before eating.