Kosher for Passover Cheesecake

Kosher for Passover Cheesecake Recipe from Israel with Brazil Nuts and Chocolate

Region / culture: Israel | Preparation time: 30 minutes | Cooking time: 55 minutes | Servings: 8-10

Introduction

Kosher for Passover Cheesecake is a delicious and creamy dessert that is perfect for celebrating the Jewish holiday of Passover. This recipe is a twist on the classic cheesecake, with a chocolate macaroon crust and a sour cream glaze topping. It is sure to be a hit at your Passover Seder or any other special occasion.

History

Cheesecake has been enjoyed for centuries, with roots dating back to ancient Greece. The Jewish tradition of eating dairy foods during Passover has led to the creation of many delicious cheesecake recipes, including this Kosher for Passover version. This recipe combines traditional cheesecake ingredients with Passover-friendly substitutions to create a decadent and flavorful dessert.

Ingredients

Crust

1 stick of lightly salted butter
2 chocolate macaroons, finely ground (kosher for Pesach)

Filling

crumbs
0.25 cup of sugar
2 lb (907 g) of cream cheese (room temperature)
1.5 cups of sugar
1.5 tbsp of fresh lemon juice
A pinch of salt
4 large eggs (room temperature)
0.5 cup of chopped brazil nuts

Sour cream glaze

2 cups of sour cream
0.25 cup of sugar
1 tsp of vanilla extract
A little grated lemon zest
2 tbsp of chopped brazil nuts

How to prepare

Crust

Melt the butter and combine it with the crumbs and sugar in a food processor or with a fork until blended.
Press small amounts of the mixture all the way up the sides of an ungreased spring-form pan, then press the remaining crumbs over the bottom of the spring-form pan.

Filling

In a mixer, whip the cream cheese on high speed for 5 minutes.
Add the sugar and beat for 2 minutes more.
Add the 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 the batter.
Fold in the Brazil nuts with a spatula. If using a food processor, put the sugar in first.
Cut each 8 oz (227 g) block of cream cheese into eight 1" cubes and add the first 8 cubes to the bowl.
Process using the on-off pulse about 25 times, then add the rest of the cream cheese gradually until the mixture is smooth and creamy.
When it looks perfect, blend non-stop for 20 seconds more, then blend in the lemon juice and salt for 10 seconds.
Crack the eggs in a bowl, break them up slightly with a fork, then add them to the batter in the processor bowl, and fold them lightly into the batter with a rubber spatula to prevent them from sinking to the bottom.
Cut the eggs in the batter by using the on-off pulse 10 times.
Scrape down the sides with a spatula and pulse on-off 5 times more.
Fold in the nuts with a rubber spatula.
Pour the batter into the crust and bake at 350°F (177°C) for 55 minutes.
Let it cool for 10 minutes before glazing.

Topping

Combine the ingredients evenly and smoothly over the top of the baked filling, sprinkle nuts around the border, grate lemon zest into the center as decoration, and return to a 350°F (177°C) oven for 10 minutes.
Remove from the oven and immediately place in the refrigerator to cool, to prevent cracks from forming in the cake.

Hint

Most cheesecakes can be kosher for Passover if you replace whatever crumbs are called for in the crust with nuts or kosher cookie crumbs.

Variations

For a different flavor profile, try adding a teaspoon of cinnamon or nutmeg to the filling.
You can also experiment with different types of nuts in the crust or filling, such as almonds or pecans.
For a dairy-free version, substitute vegan cream cheese and coconut cream for the dairy ingredients.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe, as this will help ensure a smooth and creamy filling.

- Be careful not to overmix the batter, as this can lead to a dense and heavy cheesecake.

- To prevent cracks from forming in the cake, cool it slowly by turning off the oven and leaving the door slightly ajar for a few minutes before removing the cake.

Serving Suggestions

Serve this Kosher for Passover Cheesecake with a dollop of whipped cream or a drizzle of chocolate sauce for an extra decadent touch. It pairs well with a cup of coffee or tea for a delightful dessert experience.

Cooking Techniques

Be sure to use a water bath when baking the cheesecake to help prevent cracking and ensure even cooking.

- To achieve a smooth and creamy filling, be sure to mix the ingredients thoroughly but gently, avoiding overmixing.

Ingredient Substitutions

If you don't have chocolate macaroons, you can use almond flour or matzo meal for the crust.

- For a nut-free version, you can omit the Brazil nuts or substitute them with sunflower seeds or pumpkin seeds.

Make Ahead Tips

This cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Simply cover it with plastic wrap or foil to keep it fresh.

Presentation Ideas

Garnish the cheesecake with fresh berries, mint leaves, or a dusting of powdered sugar for a beautiful presentation. You can also drizzle caramel or fruit sauce over the top for added flavor and visual appeal.

Pairing Recommendations

This rich and creamy cheesecake pairs well with a glass of sweet dessert wine, such as Moscato or Port. It also goes well with a cup of hot tea or coffee for a delightful after-dinner treat.

Storage and Reheating Instructions

Store any leftover cheesecake in the refrigerator, covered, for up to 3 days. To reheat, simply let it come to room temperature or warm it in the microwave for a few seconds before serving.

Nutrition Information

Calories per serving

380

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 1g

- Sugars: 27g

Fats

- Total Fat: 29g

- Saturated Fat: 15g

- Trans Fat: 0g

Proteins

- Protein: 8g

Vitamins and minerals

Vitamin A: 20%

- Vitamin C: 2%

- Calcium: 10%

- Iron: 6%

Alergens

Contains dairy, eggs, and nuts

Summary

This Kosher for Passover Cheesecake is a rich and indulgent dessert that is high in fat and sugar. It is best enjoyed in moderation as a special treat during the holiday season.

Summary

Kosher for Passover Cheesecake is a delicious and indulgent dessert that is perfect for celebrating the holiday season. With a rich and creamy filling, a chocolate macaroon crust, and a sour cream glaze topping, this cheesecake is sure to be a hit with your family and friends. Enjoy this decadent treat as part of your Passover Seder or any special occasion.

How did I get this recipe?

The first time I saw this recipe, I was filled with excitement. I had always loved cheesecake, and the idea of making a Kosher for Passover version seemed like a fun and delicious challenge. I had learned so many recipes over the years, from my mother, my aunts, friends, and even from cookbooks. But this one felt special, as it combined my love for baking with my respect for tradition.

I remember the day I stumbled upon the recipe. I was at a Passover gathering at a friend's house, surrounded by loved ones and delicious food. As we sat around the table, sharing stories and laughter, my friend's mother brought out a beautiful cheesecake that was clearly the star of the dessert spread. It was creamy and rich, with a perfectly golden crust, and I couldn't resist asking for the recipe.

My friend's mother smiled and told me that this cheesecake was a family recipe that had been passed down for generations. She explained that it was made with matzo meal instead of flour, making it suitable for Passover observance. I was fascinated by the idea of adapting a classic dessert to fit the dietary restrictions of the holiday, and I knew I had to learn how to make it.

Over the next few weeks, I experimented with different versions of the recipe, tweaking and adjusting until I found the perfect balance of flavors and textures. I added a touch of lemon zest to the batter for a bright, citrusy note, and I used a combination of cream cheese and sour cream for a velvety smooth finish. I also made sure to use only Kosher for Passover ingredients, following the strict dietary guidelines of the holiday.

As I mixed and baked and tasted, I thought about all the memories and traditions that had shaped my love for cooking. I remembered my mother teaching me how to make her famous brisket, my aunts showing me the secret to perfect matzo ball soup, and my friends sharing their favorite recipes for potato kugel and tzimmes. Each dish had a story behind it, a connection to the past that made it taste even more delicious.

And now, as I pulled my Kosher for Passover cheesecake out of the oven and let it cool on the counter, I felt a sense of pride and accomplishment. This recipe was more than just a dessert – it was a symbol of my love for my heritage, my family, and the traditions that had shaped me into the cook I was today.

I couldn't wait to share my creation with my loved ones, to see their faces light up with joy and satisfaction as they took their first bite of the creamy, decadent cheesecake. I knew that this recipe would become a new tradition in our family, a way to honor the past while creating new memories for the future.

And as I sat down at the table with my family, surrounded by laughter and love, I knew that this Kosher for Passover cheesecake was more than just a dessert – it was a symbol of the strength and resilience of our people, a reminder of the traditions that had sustained us through generations of hardship and triumph.

As I took a bite of the cheesecake, savoring the rich, creamy filling and the crisp, buttery crust, I felt a sense of gratitude wash over me. Gratitude for my family, for my heritage, and for the recipes that had been passed down through the years, connecting me to my past and guiding me into the future.

And as I closed my eyes and let the flavors dance on my tongue, I knew that this Kosher for Passover cheesecake would always hold a special place in my heart, a reminder of the power of tradition and the joy of sharing good food with the ones we love.