Kosher For Passover Cheesecake
-WENDY WILLIAMS (DNBP24B) -(This uses a 10" springform -----CRUST----- 1 Stick lightly salted butter 2 Chocolate macaroons -finely ground kosher -for Pesach -----FILLING----- Crumb...
Ingredients
- 2chocolate macaroons
- 2lbcream cheese -- (rm temp)
- 11/2 c sugar
- 11/2 tb fresh lemon juice
- 1/2c brazil nuts -- chopped
- 1/4c sugar
- 1t vanilla extract
Directions
- 1
WENDY WILLIAMS (DNBP24B) -(This uses a 10" springform -----CRUST----- 1 Stick lightly salted butter 2 Chocolate macaroons -finely ground kos
- 2
2 lb Cream cheese -- (rm temp) 1 1/2 c Sugar 1 1/2 tb Fresh lemon juice pn Salt 4 lg Eggs -- (rm temp.) 1/2 c Brazil nuts -- chopped -----SO
- 3
Press small amounts of mix all the way up sides of an ungreased springform and then press the remaining crumbs over bottom of springform.
- 4
whip cream cheese on highspeed for 5 minutes
- 5
Add sugar and beat for 2 min
- 6
Add lemon juice and salt and blend together thoroughly
- 7
Add the eggs, one at a time, keeping the mixer on the lowest speed (just until each egg has been incorporated into batter
- 8
Fold in Brazil nuts with a spatula. IF USING FOOD PROCESSOR: Put sugar in first