The best delicious Kosher For Passover Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Kosher For Passover Cheesecake recipe today!
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-WENDY WILLIAMS (DNBP24B)
-(This uses a 10″ springform
-CRUST-
1 Stick lightly salted butter
2 Chocolate macaroons
-finely ground kosher
-for Pesach
FILLING
Crumbs
1/4 c Sugar.
2 lb Cream cheese; (rm temp)
1 1/2 c Sugar
1 1/2 tb Fresh lemon juice
pn Salt
4 lg Eggs; (rm temp.)
1/2 c Brazil nuts; chopped
-SOUR CREAM GLAZE-
2 c Sour cream
1/4 c Sugar
1 ts Vanilla extract
-little grated lemon zest –
2 tb Brazil nuts; chopped
Crust:
Melt butter and combine with crumbs and sugar in food processor or
with a fork until blended. Press small amounts of mix all the way up
sides of an ungreased springform and then press the remaining crumbs
over bottom of springform.
Filling:
In mixer; whip cream cheese on highspeed for 5 minutes. Add sugar and
beat for 2 min. more. Add lemon juice and salt and blend together
thoroughly. Add the eggs, one at a time, keeping the mixer on the
lowest speed (just until each egg has been incorporated into batter.
Fold in Brazil nuts with a spatula.
IF USING FOOD PROCESSOR:
Put sugar in first. Cut each 8 oz. block of cream cheese into eight 1″
cubes and add the first 8 cubes to bowl. Process using on-off pulse
about 25 times and then add rest of cream cheese gradually, until
mixture is smooth and creamy. When it looks perfect, blend non-stop
for 20 seconds more and then blend in lemon juice and salt for 10
seconds. Crack eggs in a bowl, break them up slightly with a fork,
and then add them to batter in processor bowl, and fold them lightly
into batter with rubber spatula preventing them from sinking to
bottom. Cut the eggs in batter by using on-off pulse 10 times. Scrape
down sides with spatula and pulse on-off 5 times more. Fold in nuts
with a rubber spatula.
Pour batter into crust and bake at 350 for 55 minutes. Let cool for 10
minutes before you glaze.
Topping:
Combine evenly and smoothly over top of baked filling, sprinkle nuts
around border, grate lemon zest into the center as decoration, and
return to 350 degree oven for 10 minutes. Remove from oven and
immediately place in refrigerator to cool to prevent cracks from
forming in cake.
HINT: Most cheesecakes can be kosher for Passover if you replace
whatever crumbs are call for in crust with nuts or kosher cookie
crumbs. Hope you enjoy! Wendy
Yields
12 servings
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