PASSOVER CHOCOLATE CHEESECAKE
This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.
Provided by STELLALUNA17
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
- In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
- Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
- Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 33.7 g, Cholesterol 92.2 mg, Fat 25.1 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 16 g, Sodium 212.5 mg, Sugar 30.9 g
LEMON CHEESECAKE BARS (PASSOVER)
A delicious dessert that I make all year round but I especially enjoy this because it's easy and kosher for Passover.
Provided by Annelise Friedman
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
- 3. Bake for 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
COCONUT MACAROON CHEESECAKE
Make and share this Coconut Macaroon Cheesecake recipe from Food.com.
Provided by Nancy Van Ess
Categories Cheesecake
Time 7h40m
Yield 14 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl combine 1 cup toasted coconut, ground pecans and butter.
- Press onto bottom of 9" spring-form pan.
- Set aside. In a l arge bowl beat cream cheese with electric mixer on low speed; gradually add 1/2 cup sugar, 1/2 teaspoon vanilla and almond extract. Beat until fluffy.
- Add 3 whole eggs; beat on low speed just until combined.
- Pour into crust-lined pan.
- Bake 350 degrees for 35 min.
- (won't be done). Meanwhile, in a small mixing bowl beat egg white and remaining vanilla with an electric mixer until soft peaks form (tips curl); gradually beat in the 1/3 cup sugar until stiff peaks form.
- Fold in 2/3 cup toasted coconut. Carefully spread atop partially baked cheesecake. Return to oven and bake 20 min.
- more. Cool on wire rack for 15 min.
- Loosen side of cheesecake from pan.
- Cool 30 min.
- more; remove side of pan.
- Cool completely.
- Cover and chill at least 4 hours before serving.
- To serve, garnish with strawberries and/or additional toasted coconut. - - - - - - - - - - - - - - - - - -
Nutrition Facts : Calories 338.7, Fat 28.7, SaturatedFat 16.8, Cholesterol 97.8, Sodium 193.8, Carbohydrate 17, Fiber 2, Sugar 14.4, Protein 5.6
PASSOVER LEMON CHEESECAKE WITH ALMOND CRUST
This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender.
Provided by blucoat
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make crust: Preheat oven to 350F with rack in middle. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling and bake cheesecake: Reduce oven temperature to 300°F Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
- Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
Nutrition Facts : Calories 515.2, Fat 39.9, SaturatedFat 21.7, Cholesterol 162.7, Sodium 284.9, Carbohydrate 32.5, Fiber 1.2, Sugar 29.2, Protein 9.5
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