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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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Kosher For Passover Cheesecake.
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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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