Passover Cheesecake

This Passover cheesecake solves the flour-free crust problem with crushed chocolate macaroons and almonds bound with melted butter. The macaroon base adds a chewy, coconut-chocolate layer underneath the creamy filling that you’d never get from a traditional graham cracker crust.

The filling is beautifully simple: cream cheese, eggs, and sugar blended in a food processor until smooth. That’s it. No sour cream, no flour, no cornstarch. The six eggs provide all the structure the cheesecake needs to set during baking. The food processor makes quick work of getting the cream cheese completely smooth, which is harder to achieve with a mixer when the cheese is cold.

Make this a full day before you plan to serve it. Cheesecake needs overnight chilling to firm up completely and for the flavors to meld. Cutting into a warm cheesecake gives you a soupy mess. A cold one gives you clean, dense slices.

Pro Tips

• Bring cream cheese to room temperature before blending for the smoothest filling. Cold cream cheese leaves lumps even in a food processor.
• Press the macaroon crust firmly and evenly into the springform pan. Loose spots crumble when you release the ring.
• Don’t open the oven during baking. Temperature drops cause the surface to crack.
• Run a knife around the edge of the pan as soon as it comes out of the oven. This prevents the cheesecake from pulling and cracking as it contracts while cooling.

Variations

• Top with fresh strawberries, blueberries, or a mix of seasonal fruit before serving.
• Add a teaspoon of vanilla extract or a tablespoon of lemon zest to the filling for extra flavor.
• Use plain almond macaroons instead of chocolate for a lighter crust.