If you fancy something a bit different, read on for some Middle Eastern-inspired recipes and a new spin on Shavuot. Just add strong black coffee or mint tea for the full experience:

Knafeh is an Arab-inspired cheese-based dessert that’s a traditional favourite and was having a moment when I first tried it last year in Jerusalem. This rosewater syrup-soaked recipe, from American chefs, Joshua Korn and Scott Gilden uses mascarpone for a full cream hit. (Pictured at the top of the page.)

Limi crumb cheesecake

Photography: Mano Chatzikonstantis

It's almost like Israeli food writer, Limi Robinson turned her biscuity base upside down with her vanilla flavoured, crumb-topped cake. Although now London-based, Robinson, grew up in Tel Aviv and says this style of cake is a favourite in her home country. It will delight crumble-lovers — add your own fruit topping if required.

1.499972-Cheese cake 4

Photo: Jenny Zarins

Labneh — a very Middle Eastern ingredient — forms the base of this cardamom-laced creation from super talented chef (and Ottolenghi co-founder) Sami Tamimi and Tara Wigley. Make your own labneh or buy it from a Continental grocery store — if you do make your own give yourself enough time before you want to eat it. You’ll need an extra day for the labneh plus the overnight refrigeration to set the cake. It’s early for apricots, so swap in strawberries for the topping if you like. [If you make your own labneh, Tamimi and Wigley suggest using 850g Greek Style yoghurt to give you the right quantity.]

Janna Gur Israeli Cheesecake with labneh and pistachios SHUK

Israelis do love their dairy and this pistachio-topped creamy recipe from Israeli food writer Janna Gur and US-based chef Einat Admony slathers the labneh on the top for a tangy topping that balances a sweet base.
If you prefer a savoury note to your dairy — use your labneh to make these amazing labneh balls.

1.464235-FL rhubarb cheesecake WEB SIZE

Photo: Inbal Bar-Oz

Kadaifi pastry brings crunchy notes to the knafeh recipe above, but is also key to this fruity favourite dish from JC recipe contributor, Fabienne Viner-Luzzato, that uses seasonal rhubarb for colour and acidity. And (bonus) these cute mini-cakes are (almost) sugar free.

If you love your cheesecake as much as we do here at the JC — find more fantastic recipes here