Covet Thy Cheesecake

Celebrate Shavuot with mini snickerdoodle cheesecakes topped with peach bourbon compote.

Special To The Jewish Week

Shavuot is upon us, and this holiday always reminds me of two things: dairy, and turning thirteen. One reason we eat dairy on Shavuot is in recognition of the Israelites receiving the Ten Commandments on Mount Sinai. They instantly had to adopt the laws of kashrut, but without the necessary instruments to slaughter and prepare kosher meat, they opted for dairy – though they probably didn’t have the holy experience of tasting snickerdoodle cheesecakes.

From the Sinai Desert to Shavuot dessert. Amy Kritzer

I Can't Believe It's Not Dairy

A substitute skeptic has found a way to salvage dairy-less dessert.

Food & Wine Editor

If I constructed my own personal food pyramid, dairy would fill up well over half of it. Greek yogurt for breakfast, cottage cheese for lunch, and maybe a run to Pinkberry in the late afternoon. But, as I live with a group of kosher college girls, we don’t often use dairy when it comes to dessert.

Chocolate cinnamon cake, you'd never know it's dairy-free. Photo via Silk.com

Let's Start With Dessert

When dessert means dairy, Shabbat dinner gets shaken up.

Staff Writer

For a pro-substitute counterpoint to this post, read Food & Wine Editor Emma Goss' take on almond milk.

I keep a kosher home and in general, I enjoy it. My husband, male that he is, tries to rationalize kashrut whenever it comes up in conversation by talking about Trichinosis in Ancient Times and all that jazz, but I don't feel the need.

Shabbat candles are law. Chicken is custom! Fotolia
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