Kosher for Passover Cheesecake
Some of us are unlucky enough to have suffered through years of inedible passover cookies and cakes. Not this year. You can make your own cheesecake! It’s so good, you wont miss bread. The great thing about cheesecake on Passover is that you barely have to sacrifice any ingredients to stay true to original recipes. The only place you will run into trouble is with the crust, but this recipe has got you covered: mashed up macaroons! One of the best passover treats mixed with a little butter or margarine and viola- crust!
2/3 of 1 jar of macaroons
2 tbsp margarine or butter melted
4 8 oz bars of cream cheese
1.5 cups sugar
2 tsp vanilla
16 oz of sour cream
9 inch spring pan
2 tbsp. sugar
1/4 c. water
1 c. blueberries
1 tbsp. lemon juice
1. Preheat oven to 325°. Spray pan with cooking spray and wrap in aluminum foil.
2. To prepare crust, combine first 3 ingredients in a medium bowl. Drizzle with butter; toss with a fork until moist. Firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in the eggs, mixing just enough to incorporate. Mix in sour cream and vanilla until smooth and chunks have disappeared. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour over a water bath. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.
5. In small saucepan, mix sugar, water, and lemon juice. Cook and stir until thickened. Add blueberries; cook until bubbly. Chill. Spread on top of cheesecake and refrigerate.