Kosher for Passover Cheesecake

Most cheesecakes rely on graham crackers or cookie crumbs for the crust, both of which are off-limits during Passover. This recipe solves that with crushed chocolate macaroons, which already live in every Passover pantry and bring a deeper, chewier base than standard graham. Brazil nuts folded into the filling add crunch and a subtle sweetness chocolate chips can’t match.

The filling itself is a classic New York style cream cheese cheesecake, whipped hard to lighten the texture and brightened with lemon juice. A sour cream glaze poured over the top after baking gives you that bakery-window sheen and tames the richness slightly. No flour, no matzo meal, fully kosher for Passover.

Bake until just set at the edges with a slight wobble in the center. Chill overnight for the cleanest slices.

Pro Tips

• Bring the cream cheese to full room temperature before beating. Cold cream cheese lumps stubbornly and you’ll never fully smooth them out later.
• Crack the eggs into a separate bowl first, then fold in gently. Overbeating the eggs incorporates air that causes cracks as the cake cools.
• Pulse, don’t blast. Run the processor in short on-off bursts to keep air out of the batter.
• Run a thin knife around the edge as soon as the cake comes out of the oven. The cake shrinks as it cools and will crack if it’s stuck to the pan.

Variations

• Use plain coconut macaroons instead of chocolate for a lighter-colored crust.
• Swap Brazil nuts for toasted almonds or pecans.
• Top with fresh berries after glazing for a spring holiday presentation.