You don’t have to celebrate Shavuot to appreciate cheesecake, but if you do celebrate, and you are a lover of food and cooking, I am sure there is not a shortage of cheesecake recipes floating around your universe this week. This one is EASY and will make your house smell intoxicating.
Until I looked up the reasons for eating dairy on Shavuot, I must admit I was a bit in the dark on why it is that we make an effort to eat more blintzes, sambusaks and cheesecakes than is probably wise in a 24-48 hour period. And as the saying goes, “Two Jews, three opinions”, there are several different ideas on why this may be the case. You can read more about those here, but in a nutshell, one theory has to do with animal slaughter being temporarily forbidden while the Jews were receiving the Torah (which is what Shavuot celebrates), therefore leaving us with the option of eating dairy instead.
Also, Jews (and Israelis in particular) like cheese.
Sicilian Ricotta Cheesecake, adapted from allrecipes.com
This cake calls for ricotta which comes in goat and cow-milk form. I am partial to goat, but making an entire cheesecake using goat ricotta was going to cost a pretty penny, so I opted for a mild soft goat cheese my olive man sells at the shuk. I think as long as you use something that is fresh, soft (i.e you can stir ingredients into it, easily) and not salty, you should be fine.