PASSOVER TWO-CHEESE MACAROON CHEESECAKE
Cream cheese, sour cream and cottage cheese give this Passover cheesecake extraordinary texture. And the flavor? That's the mmm-macaroon cookie crumbs.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield Makes 16 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix cookie crumbs and margarine; press firmly onto bottom of pan.
- Beat cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Spread sour cream over top of cheesecake; top with strawberries just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 310, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PASSOVER CHOCOLATE CHEESECAKE
This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.
Provided by STELLALUNA17
Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
- In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
- Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
- Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.
Nutrition Facts : Calories 370.2 calories, Carbohydrate 33.7 g, Cholesterol 92.2 mg, Fat 25.1 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 16 g, Sodium 212.5 mg, Sugar 30.9 g
PASSOVER LEMON CHEESECAKE
Provided by Melissa Roberts
Categories Dessert Bake Passover Cream Cheese Lemon Almond Spring Kosher Kosher for Passover Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350F with rack in middle.
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling and bake cheesecake:
- Reduce oven temperature to 300°F.
- Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
- Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
PASSOVER MACAROONS
Coconut macaroons are a traditional Passover dessert since they don't contain flour. Made with just four ingredients, these treats are quick to make.
Provided by Carroll Pellegrinelli
Categories Dessert Cookies & Candy Candy
Time 45m
Number Of Ingredients 5
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F. Line two baking sheets with parchment paper.
- Beat the egg whites with an electric mixer until they are light and fluffy.
- Gradually beat in the sugar and vanilla. Beat until the egg whites form very stiff peaks.
- Gently fold in the coconut using a spatula.
- Drop the coconut mixture by rounded teaspoons onto the lined baking sheets, placing them at least 2 inches apart.
- Bake the macaroons about 20 minutes, until they are slightly golden and some of the coconut is crispy.
- Allow them to cool completely and then carefully remove them from the parchment paper. Store for up to 1 week in an air-tight container at room temperature, or for longer storage, wrap individually in plastic wrap and freeze.
Nutrition Facts : Calories 180 kcal, Carbohydrate 28 g, Cholesterol 47 mg, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, Sodium 79 mg, Sugar 25 g, Fat 7 g, ServingSize 3 dozen (12 servings), UnsaturatedFat 0 g
MACAROON CHEESECAKE
No one can resist a slice of creamy cheesecake, especially around the holiday. This version features coconut in the crust and topping. -Tracy Powers, Cedar Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12-14 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the coconut and pecans; stir in butter. Press onto the bottom of a greased 9-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Beat in extracts just until blended. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 35 minutes. In a small bowl, beat egg white and vanilla until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in coconut. Carefully spread over top of cheesecake. , Bake 20-25 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 209 calories, Fat 14g fat (9g saturated fat), Cholesterol 68mg cholesterol, Sodium 111mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
PASSOVER CHEESECAKE
Make and share this Passover Cheesecake recipe from Food.com.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In processor: Combine the macaroons, ground almonds and butter.
- Shape crust in 10 inch springform pan.
- Mix together the cream cheese, eggs and sugar.
- Add cheese mixture to crust.
- Bake@ 350 degrees for 1 hour or till set.
- Make one day ahead.
- Refrigerate.
- Can be topped with fresh fruit.
Nutrition Facts : Calories 421.9, Fat 34.7, SaturatedFat 20, Cholesterol 199.1, Sodium 286.1, Carbohydrate 19.6, Fiber 0.5, Sugar 17.2, Protein 9.7
PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE
To prepare this recipe for Passover, select food products that are kosher for Passover, as needed. Consult with your rabbi if you have any questions.
Categories macaroon cheesecake cheesecake strawberry sauce strawberry cheesecake coconut cheesecake passover coconut macaroon passover cheesecake
Time 5h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 minutes.
- Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
- Bake 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.Each serving provides: 15%DV vitamin A, 20%DV vitamin C, 6%DV calcium, and 2%DV iron.
Nutrition Facts : Calories 320 calories
PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE
Enjoy a deliciously creamy Passover cheesecake. This Passover Cheesecake with Strawberry Sauce is the perfect addition to your Passover Seder.
Provided by My Food and Family
Categories Dairy
Time 5h10m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
- Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.
Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 135 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
CHOCOLATE CHIP CHEESECAKE
Easy chocolate chip cheesecake you can bake up any day
Provided by Jamie Geller
Categories Desserts
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350℉. Using an electric mixer at medium speed, mix cream cheese and sugars together until smooth. Add eggs, one at a time, mixing into batter. When fully blended, mix in vanilla. Using a silicone spatula, fold in chocolate chips. Pour into macaroon or graham cracker crust. Bake at 350℉ for 40 to 50 minutes or until just slightly jiggly in the center. The cake will finish cooking from the retained heat after you take it out of the oven. Cool completely on a wire rack. Chill in refrigerator at least 4 hours before serving. Before serving top with either a layer of sour cream or your favorite flavor pie filling, if desired. Tips If you want to transform this into a chocolate swirl cheesecake, squirt chocolate syrup on top and use a knife to create a zigzag swirl design before putting it in the oven. Not big on chocolate? Just omit the chips and it's a classic cheesecake.
Nutrition Facts :
PHILADELPHIA® 3-STEP® MACAROON CHEESECAKE
This strawberry-topped cheesecake would be tasty even in a plain-Jane crust. But pair it with a macaroon cookie crust, and it's off-the-charts scrumptious.
Provided by My Food and Family
Categories Dairy
Time 3h50m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix crumbs and butter. Press firmly onto bottom and up side of greased 9-inch pie plate. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with strawberries just before serving.
Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 150 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PHILADELPHIA MACAROON CHEESECAKE
Coconut macaroon cookie crumbs form the crust of this luscious strawberry-topped cheesecake that's ready to bake in only 15 minutes.
Provided by My Food and Family
Categories Home
Time 6h15m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs,1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim.
- Refrigerate 4 hours. Top with strawberries just before serving.
Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.8134 g, Sugar 0 g, Protein 5 g
LEMON CHEESECAKE BARS (PASSOVER)
A delicious dessert that I make all year round but I especially enjoy this because it's easy and kosher for Passover.
Provided by Annelise Friedman
Categories Other Desserts
Time 30m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350°F.
- 2. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
- 3. Bake for 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
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