Passover Cheesecake

Passover Cheesecake Recipe from Israel with Matzo Meal and Cream Cheese

Region / culture: Israel | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 8

Introduction

Passover Cheesecake is a delicious and creamy dessert that is perfect for celebrating the Jewish holiday of Passover. This recipe features a matzo meal crust, a rich cream cheese filling, and a sweet sour cream topping.

History

Cheesecake has been enjoyed for centuries, with variations of the dessert dating back to ancient Greece. The Jewish tradition of serving cheesecake during Passover likely originated in Eastern Europe, where dairy-based desserts were popular during the holiday.

Ingredients

Pie crust

3 tbsp sugar
1 tsp cinnamon
6 tbsp margarine, cut into chunks
1 cup matzo meal

Cheesecake

1 lb (454 g) cream cheese
2 eggs
0.5 cup sugar
1 tsp vanilla or 1 tbsp orange juice

Topping

1 cup sour cream
2 tbsp sugar
0.5 tsp vanilla

How to prepare

For the pie crust, combine all the ingredients in a processor bowl and process until well blended.
Press the mixture into the bottom and up the sides of a greased 9" pie plate.
Do not bake.
For the cheesecake, process the cheese with eggs, sugar, and vanilla for 30 seconds.
Spread the cheese mixture over the crust.
Bake in a preheated oven at 375°F (191°C) for 25 – 30 minutes or until set.
Allow it to cool.
For the topping, combine all the ingredients and process them.
Spread the topping over the cake and return it to the oven for five minutes.
Allow it to cool and chill before serving.

Variations

Add lemon zest to the cheesecake batter for a citrusy twist.
Use graham cracker crumbs instead of matzo meal for a more traditional crust.

Cooking Tips & Tricks

Make sure all ingredients are at room temperature before starting the recipe.

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

- Allow the cheesecake to cool completely before adding the sour cream topping to prevent it from melting.

Serving Suggestions

Serve Passover Cheesecake with fresh berries or a drizzle of honey for a sweet and tangy contrast.

Cooking Techniques

Use a food processor to easily blend the ingredients for the crust and topping.

- Bake the cheesecake in a water bath to prevent cracking.

Ingredient Substitutions

Use butter instead of margarine for a richer flavor.

- Substitute Greek yogurt for sour cream in the topping for a lighter option.

Make Ahead Tips

Passover Cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.

Presentation Ideas

Garnish the cheesecake with fresh mint leaves or edible flowers for a beautiful presentation.

Pairing Recommendations

Serve Passover Cheesecake with a cup of hot tea or coffee for a delightful dessert pairing.

Storage and Reheating Instructions

Store leftover Passover Cheesecake in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature before serving.

Nutrition Information

Calories per serving

Each serving of Passover Cheesecake contains approximately 300 calories.

Carbohydrates

Each serving of Passover Cheesecake contains approximately 25 grams of carbohydrates.

Fats

Each serving of Passover Cheesecake contains approximately 20 grams of fat.

Proteins

Each serving of Passover Cheesecake contains approximately 6 grams of protein.

Vitamins and minerals

Passover Cheesecake is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy and eggs.

Summary

Passover Cheesecake is a rich and indulgent dessert that is best enjoyed in moderation due to its high fat and calorie content.

Summary

Passover Cheesecake is a decadent dessert that is perfect for celebrating the holiday with family and friends. With a creamy filling and a sweet topping, this dessert is sure to be a hit at your Passover seder.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Passover Cheesecake. It was many years ago, when I was just a young girl, visiting my Aunt Rebecca for the holiday. Aunt Rebecca was known for her amazing cooking skills and her Passover desserts were always the talk of the town.

I remember walking into her kitchen and being greeted by the sweet aroma of cinnamon and nutmeg. Aunt Rebecca was busy mixing together a creamy batter, her hands working deftly as she added just the right amount of each ingredient. She noticed me watching her and smiled, beckoning me over to join her.

"Come here, sweetheart," she said, her voice warm and inviting. "I want to teach you how to make my famous Passover Cheesecake."

I eagerly moved closer, watching as she explained each step of the recipe to me. She showed me how to make the crust from matzo meal and sugar, pressing it into the bottom of the springform pan. Then she whipped together cream cheese, sugar, eggs, and vanilla until it was smooth and creamy, pouring it over the crust before popping it into the oven to bake.

As the cheesecake baked, Aunt Rebecca told me the story behind this particular recipe. She explained how she had learned it from her own grandmother, who had brought it with her from their homeland many years ago. She spoke of the traditions and memories that were woven into each bite of this dessert, and I listened intently, taking in every word.

When the cheesecake was finally ready, Aunt Rebecca pulled it out of the oven and let it cool before slicing into it. The creamy filling was rich and decadent, with just a hint of sweetness from the sugar and vanilla. The crust was crisp and buttery, the perfect complement to the smooth cheesecake.

I took a bite and closed my eyes, savoring the flavors that danced on my tongue. It was unlike anything I had ever tasted before, a perfect blend of tradition and innovation that spoke to my soul.

From that moment on, Passover Cheesecake became a staple in my own cooking repertoire. I made it every year for the holiday, sharing it with family and friends who marveled at its creamy texture and rich flavor. I experimented with different variations, adding fresh fruit or a drizzle of honey to make it my own.

But no matter how many times I made it, the recipe always brought me back to that day in Aunt Rebecca's kitchen. It was a reminder of the love and tradition that had been passed down through generations, a connection to my roots and a celebration of my heritage.

And so, as I stand here now, preparing to make Passover Cheesecake once again, I can't help but smile at the memories that flood my mind. The kitchen is filled with the same sweet aroma of cinnamon and nutmeg, the same warm feeling of anticipation that I felt all those years ago.

I mix together the creamy batter, my hands moving deftly just like Aunt Rebecca's did. I press the crust into the springform pan, the familiar motions bringing me comfort and joy. And as the cheesecake bakes in the oven, I think of all the faces that will light up when they take their first bite, of the stories and traditions that will live on in each slice.

Passover Cheesecake is more than just a recipe to me. It is a connection to my past, a celebration of my present, and a legacy for the future. And as I take that first bite, I know that Aunt Rebecca's spirit lives on in every delicious mouthful.