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Jewish Recipes --> Recipes --> Kosher Cakes

Lemon Meringue Cheesecake (p. 262):
from A Passion for Baking by Marcy Goldman
Recipe Ingredients:


  • 1 1/2 C. crushed shortbread cookies (about 22 cookies)
  • 6 T. unsalted butter, melted
  • 2 T. sugar
  • 1/2 t. pure vanilla extract

Cheesecake Filling:

  • 2 1/2 lbs. cream cheese, softened
  • 1 1/4 C. sugar
  • 1/4 C. all-purpose flour
  • 1/ (14-oz.) can sweetened condensed milk
  • 5 large eggs
  • 2 egg yolks*
  • 1/3 C. whipping cream
  • 1 T. pure vanilla extract
  • 2 T. fresh lemon juice
  • 2 t. pure lemon extract
  • 1/2 t. lemon oil, optional
  • Zest of 1 lemon, finely minced

Finishing Touches:

  • store-bought lemon curd
  • 1 (7-oz.) jar marshmallow creme
  • Raspberries
  • Mint leaves

A Passion for Baking
Preheat oven to 325 degrees F. For Crust, mix all ingredients and press into bottom of a 10-inch spring form pan. Wrap outside of pan with foil to ensure no leakage of batter into water or water into cake. Set a roasting pan filled halfway with water in the oven.

For Cheesecake Filling, in a mixer bowl, blend cream cheese with sugar and flour. Add condensed milk and blend well. Then add eggs, egg yolks, whipping cream, vanilla, lemon juice, lemon extract, lemon oil, and zest and blend well on low speed, making sure no cream cheese is stuck at the bottom well of mixing bowl.

Spoon filling into prepared spring form pan. Place cheesecake gently in water bath. Bake 45 to 60 minutes or until cheesecake is just set. Turn off oven, open oven door, and let cool in oven at least 1 hour. Refrigerate cheesecake overnight.

To garnish cheesecake, the next day or once cake is well-chilled at least 8 hours and 1 1/2 hours before you want to serve it, unmold cake and cover with half of lemon curd. Then add marshmallow crème in dollops.

Preheat oven to 425 degrees F. and position oven rack to upper third position. Place cake in oven briefly to brown top (you can also use Broil setting but watch it carefully).

Serve cake, offering remaining lemon curd, whisked so that it is smooth. Garnish with fresh raspberries and a few mint leaves.


This recipe calls for eggs,
 so remember-according to laws of kashrut which also serve a spiritual purpose-to first check them for blood by breaking them into a plain clear-glass cup or dish (a ramekin is fine for this); look at them from the top, and then lift the glass and look underneath, to make certain their are no blood spots. If there are, the egg needs to be discarded.

Can't you just see this delicious cheesecake complementing a sumptuous dairy "seudah" for the milchig (dairy) holiday of Shavuot (which celebrates the time when the Jewish People received the Torah? There are many reasons we eat milchigs on this Holy Holiday--it is the second of the three Jewish 'Pilgrimage' holidays, Passover being the first, and Sukkot ('Feast of Tabernacles') being the last--one reason, is because the Torah is likened to 'milk,' as it is written, "Like honey and milk [the Torah] lies under your tongue" (Song of Songs 4:11). So, just as a mother sustains the physical body of a human being by nursing her baby, the Torah is our "milk for the soul," nourishing our spiritual selves.

Another, somewhat more analytical reason, is that the Hebrew word "chalav," which means 'milk,' has the gematria (numerical equivalent) of 40, which reminds us of the 40 days Moshe Rabbeinu ("Moses our Teacher") stayed up on Mt. Sinai to receive the Torah.

Torah Gems:

Rambam: From The Life-Transforming Diet, by David Zulberg:

(p. 55): Bad habits, such as bad eating and drinking habits harm ones' behavior characteristics (middos), while a good regimen greatly improves one's behavior characteristics.

. . .properties of the soul depend on the condition of the body. . .

Cooking Tips:  

Sept 2005 - 2013 - Kosher Recipes - Kosher Cooking - Jewish Cooking - Jewish Recipes - Jewish Foods