Esty's Salted Croissants (cheese rogelach)

This is so simple and delicious. Perfect for Shavuot.

Ingredients Croissants: >  1 packet (350 gm) s/r flour >  200 gm salted butter/marge >  350 gm grated Kashkeval >  1 Tub (250 gm) 9% white cheese Topping: >  1 egg white >  Sesame seeds

Steps 1. Put all the ingredients (except the egg white and the sesame seeds) in a bowl and make pastry. 2. Wrap in cling film and let it rest in the fridge for 1 hour. 3. Pre-heat the oven to 200°C. 4. Take the pastry out of the fridge and divide it into 4 quarters. 5. Roll each into a circle and divide into 8, like a pizza. 6. Roll each segment up from the wide to the narrow point. 7. Oil a baking tray and place the croissants on it, with enough room to expand. 8. Brush the croissants with the egg white.  9. Sprinkle the sesame seeds on top. 10. Bake until brown, about 10 minutes. 11. When cool, store in a container.

Franzi's Cheesecake

This is my mum's recipe. I remember that at one of my grammar school's PTA meeting, we raised quite a bit by selling the recipe.

Omri wants the recipe online :) The ingredients are for a 23cm springform

Ingredients Crust: >  200 gm (8 oz) petit beurre biscuits (Lotus are also good) >  100 gm (4 oz) butter/marge >  1/2 tsp cinnamon  (optional) >  1 Tbsp sugar (optional) Cake: >  500 gm 5% white cheese >  1/2 cup sugar >  1/2 tsp vanilla essence >  3 eggs Topping: >  2 cartons sour cream > Tbsp sugar  >  few drops vanilla essence >  zest of 1/2 lemon (optional)

Steps 1. First, make the base of the cake. Grind up the biscuits together with the cinnamon and sugar. 2. Melt the butter or marge, pour the crumbs into the pot, and mix well. 3. Press the mixture into the bottom of an oiled 23cm cake tin. Refrigerate while making the filling. 4. Pre-heat the oven to 190°C. 5. Combine the white cheese, sugar, and vanilla. Beat well.  6. Add one egg at a time, beating well after each addition. 7. Pour the mixture onto the crumb base. 8. Bake in the oven for 30 minutes until set.  9. Allow the cake to cool in the oven with the door open. 10. Take the cake out of the oven and pre-heat the oven to 220°C. 11. Whisk together the topping ingredients and pour on top of the cake. 12. Return the cake to the oven and bake for 5-7 minutes. 13. Turn the oven off and leave the door partly open for a few minutes. Then remove the cake. 14. Cool to room temperature, then cover and refrigerate for at least 4 hours, or ideally overnight.