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Kosher for Passover Cheesecake

 

21

Yield

1

cake

Prep

30

min

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

Crust
1 stick butter
2 each macaroons
chocolate
*
Filling
¼ cup sugar
2 pounds cream cheese
1 ½ cups sugar
1 ½ tablespoons lemon juice
1 pinch salt
*
4 large eggs
½ cup brazil nuts
chopped
*
Glaze
2 cups sour cream
¼ cup sugar
1 teaspoon vanilla extract
2 tablespoons brazil nuts
chopped
*

Directions

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.

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.

Put sugar in first.

Cut each 8 oz. block of cream cheese into eight 1 inch 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℉ (180℃). for 55 minutes.

Let cool for 10 minutes before you glaze.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 527g (18.6 oz)
Amount per Serving
Calories 170369% of calories from fat
 % Daily Value *
Total Fat 131g 202%
Saturated Fat 81g 405%
Trans Fat 0g
Cholesterol 573mg 191%
Sodium 966mg 40%
Total Carbohydrate 37g 37%
Dietary Fiber 0g 0%
Sugars g
Protein 55g
Vitamin A 95% Vitamin C 6%
Calcium 35% Iron 21%
* based on a 2,000 calorie diet How is this calculated?

 

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