• 7/30 Cheesecake Day - 2

    From Dave Drum@1:229/452 to All on Thu Jul 29 14:36:58 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Kosher For Passover Cheesecake
    Categories: Desserts, Cheesecakes, Nuts, Chocolate
    Yield: 9 Servings

    MMMMM---------------------------CRUST--------------------------------
    8 tb Lightly salted butter
    2 Chocolate macaroons; finely
    - ground (Kosher for Pesach)
    - crumbs

    MMMMM--------------------------FILLING-------------------------------
    1/4 c Sugar
    2 lb Cream cheese; room temp
    1 1/2 c Sugar
    1 1/2 tb Fresh lemon juice
    pn Salt
    4 lg Eggs; room temp
    1/2 c Brazil nuts; chopped

    MMMMM----------------------SOUR CREAM GLAZE---------------------------
    2 c Sour cream
    1/4 c Sugar
    1 ts Vanilla extract
    A little grated lemon zest
    2 tb Brazil nuts; chopped

    SPECIAL EQUIPMENT: This uses a 10" spring-form pan

    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 spring-form.

    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 @ 350ºF 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.

    Formatted by Elaine Radis; 3/92

    From: http://www.recipesource.com

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