A PIECE OF CAKE

EASY, CHEESY SHAVUOT RECIPES

This recipe combines a baked and a chilled layer and, as it’s cooked on a pre-made sponge base, takes almost no time at all to put together. Just remember to bake it the day before you need it, so it has time to set in the fridge overnight. If you prefer, you can make it with a biscuit base. Make this by combining 200g of crushed digestive biscuits and 120g melted, unsalted butter. Mix well and push them into a spring form tin, lined with baking parchment. Leave it to firm up for about 30 minutes before adding the filling. Delicious topped with summer berries.

INGREDIENTS

1 x sponge flan base (24cm or bigger) 750g cream cheese

4 eggs

450g sugar

1 tsp vanilla extract

1 tsp lemon zest

Pinch of salt

900g sour cream 75g icing sugar

METHOD

Put the flan base in a 24cm ring. If the flan base is bigger than 24cm you may need to trim it. Preheat your oven to 180°C.

Mix the cream cheese, eggs, sugar, vanilla extract, lemon zest, salt and 500g of the sour cream until smooth.

Pour the mixture into the ring with the flan and bake for 50 minutes.

Meanwhile, mix the remaining 400g of sour cream with the icing sugar.

When the cake is set, leave it to cool for about 3 minutes before pouring the sour cream mixture over the cake. Smooth the top and refrigerate overnight before serving.