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Passover Cheesecake

April 22, 2016 By thislittlekitchen Leave a Comment

Passover Cheesecake

I’m not a big fan of traditional Passover desserts. Lots of eggs, orange and lemon. Every year I try to rework one of my favorite non Pesach desserts into a new holiday favorite.  This cheesecake is this year’s successful adaptation. Add fruit to the top (optional).

Author: Sharyn Glasser Lantzman
Prep time: 15 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 35 mins
Serves: 8

 

Ingredients for Crust
  • 1 cup macaroon crumbs
  • 3 Tbsp. sugar
  • 3 Tbsp. butter or margarine, melted
Ingredients for filling
  • 32 oz. cream cheese, softened
  • 1 cup sugar
  • 1 cup water
  • 2 1/2 Tbsp. cake meal
  • 1 Tbsp. vanilla
  • 1 cup sour cream
  • 4 eggs
Instructions for crust
  1. Mix crumbs, sugar and butter.
  2. Press on bottom of 9-inch springform pan.
  3. Bake 325˚ for 10 minutes if using a silver springform pan. (Bake 300˚ for 10 minutes if using a dark nonstick springform pan.)
3.2.2124

 

Instructions for filling
  1. Mix cream cheese, sugar, cake meal and vanilla with electric mixer on medium speed until well blended.
  2. Blend in sour cream.
  3. Add eggs, mixing on low speed until well blended.
  4. Pour over crust.
  5. Bake at 325˚ for 65-70 minutes or until center is almost set if using a silver springform pan. (Bake 300˚ for 65-70 minutes if using a dark nonstick springform pan.)
  6. Run a knife or metal spatula around rim of pan to loosen the cheese cake.
  7. Cool before removing rim of pan.
  8. Refrigerate 4 hours or over night.
  9. Slice and serve.
3.2.2124

Filed Under: Cakes, Cocktail Parties, Desserts, Kosher, Passover Tagged With: Cheesecake, Kosher, Passover

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