From the Hebrew Immersion Program

The Hebrew program is excited to share the festival of Shavuot with CJC.  

Shavuot is a fun festival which happens in spring in Israel.  So it's a celebration of collecting the first fruits from the fields after a long winter. There is another part of Shavuot which is remembering Moses receiving the 10 commandments on Mount Sinai.  Some people even stay up the whole night learning until the early morning! This is a time when we appreciate all the good that we have, and are grateful for having food, friends and family in our life. 

Some people eat lots of dairy on this holiday. This means that we can eat lots of ice-cream and also  cheesecake!  There is a cheesecake recipe below.  It is delicious!! 


At CJC we ask this Friday to:

1. Please bring a gold coin which we will donate to charity to buy food for people that don't have much food. (C care) 

2. Please bring an extra piece of fruit and you will meet up with your buddy at recess and share fruit together. 
Thank you! 

Cheesecake Recipe

125 g plain sweet biscuits (digestive are best) 50g (½ cup) ground almonds

70 g unsalted butter, melted

500g (2cups) cream cheese, softened

225g (1cup ) castor sugar

4 eggs

1 yolk

Grated zest and juice of 1 large lemon

400g sour cream

1 tsp vanilla extract

To serve: icing sugar to dust

Preheat oven to 140 deg C and grease and line the base of a 24 cm cake tin. Mix the biscuits to crumbs in a food processor. Mix together the biscuit crumbs, almond and melted butter and press into the bottom of the tin. Put in the fridge while you make the topping.

Mix the cream cheese and sugar in a food processor until smooth. Add the eggs, egg yolk, lemon zest and juice and mix again. Add the sour cream and vanilla extract and mix again until completely smooth.

Pour the filling over the base and bake for 1 hour (the cheesecake will still have a definite wobble in the centre). Turn the oven off and leave the cheesecake to cool in the oven for 1 hour. Transfer to a wire rack to cool completely before covering and refrigerating over night. Run a knife around the inside edge of the tin to loosen the cheesecake, then lift off the side. Dust with icing sugar to serve.

Serves 10-12