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
Academics have tracked the existance of recipes back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. However, these, ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in ancient Sumerian which describe 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 drinkers feel exhilarated and blissful. During Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, something we still use today. Additionally, he recounts how the early Romans used a wide range of aromatic flavors, including a few that will be familiar to modern chefs for example bay, mint and asafoetida. As our culinary historical trip moves on a few more years there are a couple of books published in the 14th Century : one book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the indian curry that is familiar to us all today, but rather accounts of the types of food prepared for the rich and powerful of that time. In the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab countries, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices caused an outbreak in books on cookery, most of which are now in private cookery archives. By the arrival of the 1900s, recipe publications are starting to become popular as a result of more people being able to read, people having more free time and having more money. Like it or not, the introduction of television brought us celebrity TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the invention of the internet, permitting everybody to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this Kosher For Passover Cheesecake recipe.
