| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
Chocolate, Desserts, Nuts, Passover |
12 |
Servings |
INGREDIENTS
|
|
WENDY WILLIAMS DNBP24B |
|
|
This uses a 10" |
|
|
springform |
| 1 |
|
Stick lightly salted butter |
| 2 |
|
Chocolate macaroons |
|
|
finely ground kosher |
|
|
for Pesach |
|
|
Crumbs |
| 1/4 |
c |
Sugar. |
| 2 |
lb |
Cream cheese, rm temp |
| 1 1/2 |
c |
Sugar |
| 1 1/2 |
T |
Fresh lemon juice |
|
pn |
Salt |
| 4 |
|
Eggs, rm temp. |
| 1/2 |
c |
Brazil nuts, chopped |
| 2 |
c |
Sour cream |
| 1/4 |
c |
Sugar |
| 1 |
t |
Vanilla extract |
|
|
little grated lemon zest |
| 2 |
T |
Brazil nuts, chopped |
INSTRUCTIONS
-
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 From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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