PASSOVER LEMON SWIRLED HONEY CHEESECAKE WITH PISTACHIO CRUST
Irvin Lin of Eat the Love shares a simple and tasty Kosher for Passover lemon cheesecake recipe that everyone will enjoy, year round.
Provided by Tori Avey
Categories Dessert
Time 14h10m
Number Of Ingredients 18
Steps:
- Make the lemon curd by placing the sugar, lemon zest and salt in a food processor and pulse process until the sugar is uniformly yellow. Pour the lemon sugar in a medium pot and add the lemon juice and eggs. Whisk together and place on the stove over medium-low heat. Add the butter and cook, whisking constantly, until the whisk holds marks as you stir, about 5 to 6 minutes. Pour the curd through a fine mesh sieve into a heatproof bowl and cover with wax paper. Let cool to room temperature as you prep the rest of the cheesecake ingredients.Preheat the oven to 350˚F. Turn the bottom of a 9-inch springform pan upside down so removal of the cheesecake from the bottom is easy to do. Smear a little softened butter on the bottom of the pan and place a 9-inch parchment paper round at the bottom of the pan. Place on a rimmed baking sheet.Make the crust by placing the pistachio nuts, matzo meal, sugar and salt in the food processor (don't bother cleaning the processor from the lemon sugar). Pulse process until the nuts are finely processed and the entire crust is uniform in color. With the processor on, drizzle the melted butter into the machine. Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined 9-inch spring form pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn't have to go all the way up, just as much as you can).Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Remove crust from oven and turn the oven down to 300˚F.
- Make the filling by placing the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the cream cheese and sugar together on medium speed until fluffy (about a minute or two). Add the honey and beat to incorporate, about 30 seconds on medium speed. Add the eggs, one at a time, waiting for each to incorporate before adding the next one. Add the sour cream, lemon zest, and vanilla and beat to incorporate. Carefully spoon 2/3 of the filling into the prebaked crust and spread out evenly on the bottom. Spoon 2/3 of the curd over the filling and swirl with a butter knife. Cover the curd with the remaining cheesecake filling and drizzle the remaining curd over the top of the filling. Marble with a butter knife decoratively.
- Put the cheesecake in the oven (still on the baking sheet) for 50 to 60 minutes, or until the edges of the cheesecake start to puff up and look solid. The center of the cheesecake will be wobbly but don't worry, it'll firm up as it cools. Once the cheesecake is done, turn off the oven, prop the door of the oven open with a wooden spoon, and let the cheesecake cool in the oven for an hour. Remove from the oven and let cool on a wire rack for an additional two hours or until the bottom of the cheesecake pan doesn't feel warm to the touch anymore. Cover the pan with aluminum foil (don't let it touch the top of the cheesecake!) and refrigerate overnight or at least for 8 hours. Serve from the fridge or let it sit out for about an hour before serving for a slightly less firm texture.
Nutrition Facts : Calories 523 kcal, Carbohydrate 42 g, Protein 8 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 185 mg, Sodium 279 mg, Sugar 35 g, ServingSize 1 serving
PHILADELPHIA® 3-STEP® MACAROON CHEESECAKE
This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.
Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 150 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE
Enjoy a deliciously creamy Passover cheesecake. This Passover Cheesecake with Strawberry Sauce is the perfect addition to your Passover Seder.
Provided by My Food and Family
Categories Dairy
Time 5h10m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
- Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.
Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 135 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PHILADELPHIA MACAROON CHEESECAKE
Coconut macaroon cookie crumbs form the crust of this luscious strawberry-topped cheesecake that's ready to bake in only 15 minutes.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate 4 hours. Top with strawberries just before serving.
Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8134 g, Sugar 0 g, Protein 5 g
PASSOVER CHEESECAKE
Make and share this Passover Cheesecake recipe from Food.com.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In processor: Combine the macaroons, ground almonds and butter.
- Shape crust in 10 inch springform pan.
- Mix together the cream cheese, eggs and sugar.
- Add cheese mixture to crust.
- Bake@ 350 degrees for 1 hour or till set.
- Make one day ahead.
- Refrigerate.
- Can be topped with fresh fruit.
Nutrition Facts : Calories 421.9, Fat 34.7, SaturatedFat 20, Cholesterol 199.1, Sodium 286.1, Carbohydrate 19.6, Fiber 0.5, Sugar 17.2, Protein 9.7
PHILADELPHIA® 3-STEP® COCONUT CHEESECAKE BARS
Yup, you read that right: You're just three steps away from serving up scrumptious coconut cheesecake bars.
Provided by My Food and Family
Categories Dairy
Time 3h35m
Yield Makes 16 servings, 1 bar each.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix crumbs and margarine. Press firmly onto bottom of greased 8-inch square baking pan; set aside. Beat cream cheese, sugar, cream of coconut and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
- Pour over crust.
- Bake 20 to 25 min. or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 16 bars to serve. Store leftover bars in refrigerator.
Nutrition Facts : Calories 190, Fat 15 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
PASSOVER TWO-CHEESE MACAROON CHEESECAKE
Cream cheese, sour cream and cottage cheese give this Passover cheesecake extraordinary texture. And the flavor? That's the mmm-macaroon cookie crumbs.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix cookie crumbs and margarine; press firmly onto bottom of pan.
- Beat cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Spread sour cream over top of cheesecake; top with strawberries just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
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
MACAROON CHEESECAKE
No one can resist a slice of creamy cheesecake, especially around the holiday. This version features coconut in the crust and topping. -Tracy Powers, Cedar Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake. , Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 209 calories, Fat 14g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 111mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
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.
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