Omer Wenkert is known for his Cloud cheesecake recipe, which reflects his dream of opening a restaurant and his caring nature towards employees and teenagers he volunteers with.

A professional pastry chef offers tips for making perfect baked and no-bake cheesecakes, highlighting common mistakes to avoid.

Shavuot is celebrated with indulgent treats like cheesecake, and this recipe offers a decadent Maltesers cheesecake that is easy to make without baking.

This recipe for herbed butter biscuits with za'atar offers a unique twist on a classic treat, combining buttery flavors with a salty-sweet taste.

The video demonstrates how to make chocolate rugelach and is part of a series of kosher recipes from Chabad.org.

This text provides a recipe for making salted caramel chocolate matzah brittle by Matty from Mattys Kitchen.

This recipe shared by Victoria Prever resembles the flavors of Toblerone with honey, chocolate, and almonds.

This recipe shared on Instagram by victoriaprever provides a method to make Lotus Biscoff and white chocolate hamantaschen.

The text is about a recipe for "Cake Mix Hamantaschen," a less traditional version of the classic Purim treat.

The recipe provides instructions for making a self-saucing orange sponge pudding, offering the option to make it dairy-free by using margarine and plant milk.

This recipe describes how to make a large party-sized rocky road hamantaschen, a chocolate-filled pastry traditionally eaten during the Jewish holiday of Purim.

An easy-to-make malabi tart recipe with a rose-flavored creamy filling in a nutty tart shell is shared.

These Chocolate Chunk Hazelnut Butter Cookies featured in Mishpacha Magazine require preparation time but are worth it.

This recipe is for a berry prosecco roulade, a festive dessert featuring frozen berries.

This recipe is for a Rosh Hashanah apple olive oil cake made with silan.

Rosh Hashanah offers more than just apples and honey for its festive meals; the holiday also includes eating pomegranates, dates, and new fruits of the season.

The text provides a recipe for Plum Pecan Rugelach by Margot Kahn, inspired by Anna Zylberberg's recipe, and a recipe for Red Plum Jam by Kate Lebo.

The author discusses their preference for buttery single-crust fruit pies over traditional double-crusted ones, inspired by family recipes and Jewish cookbooks like the Settlement Cookbook.