Marisa's Fruit Swirled Cheesecake Bars Recipe


Ingredients for the Crust

  • 3 cups graham cracker crumbs, or other cookie crumbs finely crushed
  • ½ cup sugar
  • 12 tablespoons butter (1 ½ sticks), melted


Ingredients for the Cheesecake Filling

  • 32 oz cream cheese (4 blocks), softened
  • 1 cup sugar
  • ¾ cup sour cream
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup canned pie filling, such as as blueberry, strawberry or cherry



Preheat the oven to 325 degrees F.


Line a 9 inch x 13 in a baking pan with parchment paper or aluminum foil. (If using aluminum foil, be sure to spray with non-stick cooking spray.) In a medium bowl, stir together the graham cracker crumbs, ½ cup sugar, and melted butter. Press the mix firmly across the bottom of the prepared pan. Set aside.


In the bowl of a stand mixer, beat the cream cheese and 1 cup of sugar until light and fluffy, about 2 minutes. Be sure to beat until the mixture is lump free. Mix in the sour cream, then add eggs one at a time until fully incorporated. Finally, mix in the vanilla extract.


Pour the mixture over the crust. Spread evenly across the crust. Place large dollops of the canned pie filling sporadically over the top of the cheesecake mixture. Use a knife to swirl the pie filling throughout the mixture.


Bake until set, about 40-45 minutes. The cheesecake should start to slightly pull from the sides of the pan and there should be minimal jiggling in the middle when the cheesecake is done.


Cool to room temperature in the pan. Refrigerate for 3 hours before cutting.

Yuval's Malabi -  (for 11-12 servings)



  • 4 cups and 3 tbsp milk (3%)
  • 1 cup heavy cream (32%-36% fat)
  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 2 tbsp Rose water, the brand "Cortas" can be found on Amazon



  • Malabi syrup (cook to boiling same amount of water and sugar, then add raspberry syrup

 [1-2 tsp] to paint it red. Adding fresh berries to the process will not ruin the dish…)

  • Coconut powder
  • Grinded pistachio
  • Grinded peanuts



Pour the Milk with the Sugar and the Rose water into a large pot hand start boiling it to dissolve the Sugar.


In a different bowl add the Cornstarch to the Cream and whisk until there are no lumps.


Add the Cream to the heating pot and start constant mixing with the whisk.


In about 2 minutes the liquid turns thick (I prefer before it starts boiling) and its time to take it off the heat and pour it into personal dessert bowls (11-13), or a "to share" single flat bowl.


Wait for it to cool before putting it in the fridge for 3-4 hours. (Best is to cover it to avoid crust)


Serve cold.


Garnishing offer:

First you pour syrup then top it with one or more of the rest: coconut, pistachio, peanuts…

Memphis/Shoham Partnership

Building a People-to-People Partnership

with our Friends in Israel

Why a Partnership?

The P2G partnership model provides an opportunity for Jewish Memphians to connect to Israel in a more direct and intimate way. While we can all appreciate and celebrate Israel in the abstract, forming a partnership with a specific community within Israel opens doors for us to forge meaningful relationships on a person-to-person level. Together, community members from Memphis and Shoham can explore our shared Jewish identity, enjoy uniquely Jewish experiences, and collaborate on community initiatives. We will continue to learn from each other as we work to strengthen the bonds between Memphis and Israel through the community of Shoham.

Why Shoham?

Shoham was not chosen at random-- the community is culturally and demographically similar to Memphis and a natural partner for us. The town is centrally located outside of Tel Aviv, near Israel's Ben-Gurion airport, and is largely composed of educated professionals. Culture, sports, and education are top priorities in the community. There is an active community center and three major youth movements, including the Israeli Scouts (Tzofim). The community is religiously diverse, with about two-thirds of residents identifying as secular and one-third as traditional or Orthodox. There is also a budding Reform congregation in Shoham, led by Rabbi Rinat Sefania, who has already visited Memphis several times as part of Temple Israel's Shoham Project. The chief rabbi of Shoham, Rabbi David Stav, serves as the head of Tzohar, an organization dedicated to bridging gaps between the Orthodox and non-Orthodox populations in Israel. Rabbi Stav has also visited Memphis.

In October 2017, a delegation from Shoham visited Memphis to participate in the ASBEE World Kosher BBQ Championship, tour the city, and connect with community members. Reflecting on the experience, Tovi Kochav wrote, "Our hosts did a wonderful job of introducing us to many community members– and also to the many flavors of their famous southern cooking! Together, we prayed, laughed (even to the point of tears) and discussed challenges from both sides– related to Jewish identity, and raising and educating our children. We did not expect to find so many similarities in a community so far away from home." Click below to read the full article on JCP Connect.

Letter from Shoham: Thank You Memphis Jewish Community-- You've Been Good to Us!