A quick, easy, and delicious recipe made of crumbly dough filled with butter and lots of cheesy flavor. A lovely appetizer that everyone will love! The batch can make up to two dozen cheese balls.
1 1/2 cups flour
1 stick butter
1/2 tsp. salt
4 oz. grated cheddar or mozzarella cheese
1/4 cup cold water
1/2 tsp. baking powder
1/2 tsp. salt
2 tbs. sesame seeds for topping
1. In a food processor, blend the flour and butter together until crumbly.
2. Add the cheese, baking powder, and salt, then slowly add in the cold-water during mixing.
3. Once the dough turns into a ball, form walnut size balls of dough, dip in the sesame seeds then place on a parchment paper lined baking tray.
4. Bake on 400 degrees for 15 minutes or until browned.
NO-BAKE TIRAMISU CHEESECAKE IN A JAR
This recipe is a fun play on a classic tiramisu trifle, only instead of plain cream were adding cream cheese for that rich cheesecake flavor that we all love to have on Shavuos! These can be made up to weeks days ahead of time.
8 oz. cream cheese (at room temperature)
8 oz. heavy cream
1/3 cup sugar
1 tbs. vanilla extract
2 tsp. instant coffee dissolved in 3/4 cup hot water and 2 tbs. sugar
30-40 vanilla cookies
Cocoa powder for topping
1. Using an electric hand mixer, whip the sugar, vanilla extract, and cream cheese in a large mixing bowl.
2. In a separate bowl, whip the whipped cream until stiff peaks, then slowly fold the whipped cream into the cream cheese mixture.
3. Dip cookies into the coffee mixture and place them at the bottom of the jars.
4. Layer the cream and cookies until the jars are full. Top with cocoa powder.
5. Refrigerate until ready to serve.
Want a nondairy cheese alternative that tastes like the real thing? Try this recipe.
Nondairy cheese recipe
1. Add all of the ingredients to a small saucepan over medium heat.
2. Use a whisk to stir until all of the ingredients are combined.
3. Lower the heat to low, and whisk for five minutes until the mixture begins to simmer.
4. Pour into an oiled dish or bowl, allow to cool slightly then refrigerate for at least two hours. Slice or grate before cooking. Lasts up to two weeks in an air tight bag or container.