Kosher for passover cheesecake
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Kosher for passover cheesecake
  Kosher    Passover    Nuts    Chocolate    Cheesecakes  
Last updated 6/12/2012 12:46:25 AM. Recipe ID 6698. Report a problem with this recipe.
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      Title: Kosher for passover cheesecake
 Categories: Passover, Desserts, Nuts, Chocolate, Cheesecakes
      Yield: 12 Servings
           -WENDY WILLIAMS (DNBP24B)
           -(This uses a 10" springform

      1    Stick lightly salted butter
      2    Chocolate macaroons
           -finely ground kosher
           -for Pesach

    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

MMMMM----------------------SOUR CREAM GLAZE---------------------------
      2 c  Sour cream
    1/4 c  Sugar
      1 ts Vanilla extract
           -little grated lemon zest -
      2 tb Brazil nuts; chopped
  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.
  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.
  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.
  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
  Formatted by Elaine Radis; 3/92

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Recipe ID 6698 (Apr 03, 2005)

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