Here are two sure-to-please dairy recipes to help us celebrate Shavuot in style.

““ Beth Janoff Chananie

Blintz soufflé

Ingredients:

12 blintzes (buy a variety, but always include cheese)

1 stick unsalted butter

4 eggs

2 tablespoons orange juice

1/4 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla

1 1/2 cups sour cream

Preheat oven to 350 degrees. Melt the butter
(use a little less if you feel it is too much) in the bottom of a 9- by 12-inch casserole.

Place blintzes in pan. Try to line them up by type (i.e. blueberry in one row, cheese in another, cherry in another, etc.).

Put all the other ingredients in the blender on whip. Pour mixture over blintzes. Bake uncovered for 40 minutes. Serve hot.

And from “Favorite Recipes From
Congregation Gesher Shalom”

Cheesecake

Shirley Weinstock’s cheesecake

2 1/2 pounds cream cheese (take it out of refrigerator 1 hour before to let it get soft)

1 3/4 cups sugar

3 tablespoons flour

1/2 teaspoon each – grated lemon and orange rind

2 egg yolks

5 large eggs

1/4 cup heavy cream

1 1/2 cups kosher graham cracker crumbs

6 tablespoons melted butter

1/4 cup sugar

Crust: Place graham cracker crumbs in 9-inch spring pan. Pat down tightly and chill in freezer for 10 minutes. Preheat oven to 475 degrees. In large bowl, beat cream cheese until light and fluffy. Mix in sugar and flour and continue beating. Mix together grated rinds and the yolks and add to mixture. Add whole eggs, one at a time and beat. Stir in the heavy cream and mix briefly. Pour the mixture into the prepared crust and bake for 15 minutes at 475, then reduce to 200 degrees and continue to bake for 1 hour. When done, turn off oven. Let cool in oven for 1 hour then remove and let stand at room temperature for one hour. Then refrigerate.