CRUST
1 stick lightly salted butter
2 chocolate macaroons finely ground k, osher for pesach
FILLING
1 crumbs
1/4 cup sugar.
2 lb cream cheese, (rm temp)
1 1/2 cup sugar
1 1/2 tbsp fresh lemon juice
1 pinch salt
4 large eggs, (rm temp.)
1/2 cup brazil nuts, chopped
SOUR CREAM GLAZE
2 cup sour cream
1/4 cup sugar
1 tsp vanilla extract little grated lemon, zest -
2 tbsp brazil nuts, chopped
Directions
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 springform.
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 at 350 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. Hope you enjoy! Wendy
Formatted by Elaine Radis; 3/92
Servings: 12 servings
Kosher For Passover Cheesecake Recipe brought to you by Recipe Ideas
Categories: Cheesecake; Dessert; Jewish
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into ancient history, in truth as far back as early Egypt, and possibly even further than that. However, mostly, these ancient recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history is a collection of ancient tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `blissful`. During the time of the Romans a man called Apicius created a collection of scripts which described recipes cooked by the Romans. In his scrolls, Apicius describes how the roman meals were split into starters, main meal and afters, something that is very familiar to us today. This early Roman chef informs us how the cooks of Roman times used many different herbs, including some familiar names such as thyme, mint and parsley. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from the holy land, such as coriander, basil and rosemary. These new herbs and spices led to an eruption in cookery books, some of which are now in private collections. Over the next few hundred years, the rich families of Europe tried to offer the most extravagent meals, and consequentially cooks and their recipes increased in prestige. Even so, it was during the 19th century the formal cooking and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated their lives to assembling, verifying, and writing down the recipes that were being prepared for the better households. When we get to the 20th century, cooking publications are starting to become popular mostly as a result of better eduction, people having more free time and a general increase in wealth. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Kosher For Passover Cheesecake recipe.
