death_by_yarn (death_by_yarn) wrote in orthodoxfood,

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Weekly Recipe - 04/21/07 ... AND A CONTEST!

The weather is finally warm and I'm starting to cook and bake again.  It's funny, with having colitis and a bad flare up, food was not something I wanted to think about for a good two weeks.  Entering my own kitchen was painful.  So, with my feeling better and the warm weather, I've decided to host ANOTHER CONTEST!!!


- Submit one or two recipes to me, Amy, at, by 8pm EST, May 15th, 2007.  These recipes should be faith related and summer/warm weather themed.  Main course to beverage, anything is fine.
- Include your name, your screen/LJ name, email address, and recipe.
- If you have won another contest here at orthodoxfood, I ask that you hold off submissions.  This way, we give everyone a shot at winning.
- THE PRIZE!?!?   THIS recipe book, featuring recipes from my home state, Virginia. 
- And of course, if you have questions, email me and let me know!  The winning recipe will be featured in my Weekly spot!

I was doing some recipe research this weekend, and I discovered two things.  One - Shavuot is May 23rd and secondly, I found a lot of things having to do with cheesecake and this holiday.  So, I hope my research is correct.  As always, if it's not, let me know, and I'll correct it.  So this week, I bring you some yummy cheese cake goodness!  *Note - I found this recipe on All, and it looks SO good, that I had to post it.  AllRecipes also has great info about making cheesecake, if you have not done so before.*

Chantal's New York Cheese Cake


  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted 
  • 4 (8 ounce) packages cream cheese
  • 1 1/2 cups white sugar
  • 3/4 cup milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/4 cup all-purpose flour


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch spring form pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of spring form pan.
  3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
  4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Tags: general discussion, recipe - jewish, weekly recipe
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