24 May

Kosher Shavuot flowers from Design Megilla

This time of year brings up lots of happy memories for me and is also my favourite Israeli season – flowers are in bloom and abundance, the air is fresh and inviting, mornings are still chilly and – crucially – I can still get away with a long sleeve!

Summer will be here before we know it, so I’m enjoying this time while I can.

While I usually stick to baking indulgent desserts and treats for Shavuot, as per le Jewish tradition, this year I wanted to go all out and attempt the big kahuna: cheesecake. My plans have been foiled however, as this week has been (wonderfully) full with engagement parties and weddings, leaving no time to bake before the holiday. But I’m posting a delicious sounding recipes below, and maybe you can make it for me and let me know just how yummy it turns out. Deal?

It’s important to note, I think, that Shavuot commemorates the giving of the Torah, but not the receiving. As we learn from the wise men and women who have studied a lot of Torah and written a lot of books about it, we’re supposed to receive and accept the Torah upon ourselves on a daily basis. It’s a continual, reciprocal thing. 

This week, we celebrate the gift of the Torah to the Jewish people. May we each be blessed to receive it in our own individual, glittery, awesome way.

Cranberry-Orange Cheesecake (from


  • 2/3  cup Crushed chocolate wafer cookies (12 to 13 cookies)
  • 1-1/2 tsp.  Orange peel zest
  • 2 tbsp. Melted butter
  • 8-oz. pkgs. Reduced-fat cream cheese
  • 3/4  cup Sugar
  • 2 tbsp. All-Purpose flour
  • 3 Eggs, lightly beaten
  • 1/3  cup  dried Cranberries
  • 1/4  cup Cranberry juice (or fat-free milk)
  • 1/2  cup Fresh cranberries, coarsely chopped

Directions:  (Preheat oven to 375 degrees F)

1. For crust: In a bowl combine crushed cookies and 1 teaspoon of orange peel zest. Stir in butter. Press crust in bottom of 9-inch springform pan; set aside.

2. In mixing bowl beat cream cheese, sugar, and flour with electric mixer on medium speed for 5 minutes.

3. Mix in eggs and remaining 1/2 tsp. orange peel until combined. Fold in dried cranberries and juice. Pour into crust-lined pan. Sprinkle with fresh cranberries.

4. Bake 35 to 40 minutes or until a 2-1/2-inch area around edges appears set when gently shaken.

5. Cool on wire rack 15 minutes. Using a small sharp knife, loosen edges from sides of pan. Cool for 30 minutes. Remove sides of pan. Cool completely.

Cover and refrigerate at least 4 hours before serving!

                     Chag Sameach!


Please leave a reply! Thanks - Dannii x

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