MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Kosher For Passover Cheesecake
Categories: Desserts, Cheesecakes, Nuts, Chocolate
Yield: 9 Servings
MMMMM---------------------------CRUST--------------------------------
8 tb Lightly salted butter
2 Chocolate macaroons; finely
- ground (Kosher for Pesach)
- crumbs
MMMMM--------------------------FILLING-------------------------------
1/4 c Sugar
2 lb Cream cheese; room temp
1 1/2 c Sugar
1 1/2 tb Fresh lemon juice
pn Salt
4 lg Eggs; room temp
1/2 c Brazil nuts; chopped
MMMMM----------------------SOUR CREAM GLAZE---------------------------
2 c Sour cream
1/4 c Sugar
1 ts Vanilla extract
A little grated lemon zest
2 tb Brazil nuts; chopped
SPECIAL EQUIPMENT: This uses a 10" spring-form pan
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 spring-form.
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 @ 350ºF 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.
Formatted by Elaine Radis; 3/92
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
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