Try this cheesecake recipe (or cheese cake recipe) for the Passover / Pesach festival. There are many dessert recipes for cakes and pies that can be adapted for the Passover / Pesach festival, but they are usually high in fat. The following cheese cake recipe is low-fat, as it uses low-fat cream cheese and low-fat sour cream to make this cheesecake recipe produce a healthier-than-normal cheesecake to serve as a Passover / Pesach dessert.

Honey Passover Cheesecake Recipe

For the Matzo Meal Tart Shell:

1 cup matzo meal
1 cup softened butter
1 cup water
1 tablespoon honey

For the cheesecake:

1 pound low-fat cream cheese, softened
2 cups low-fat sour cream, divided use
1 cup honey, divided use
3 eggs
2 teaspoons vanilla, divided use
Kiwi and Strawberries, for garnish, if desired

Instructions for the Tart Shell recipe:

  1. Heat oven to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade).
  2. Process matzo meal in food processor until very fine.
  3. Cut butter into meal until mixture resembles coarse meal.
  4. Combine water and honey and mix well.
  5. Sprinkle water mixture over matzo mixture.
  6. Mix lightly to form dough; shape into ball.
  7. Press dough into bottom of 9-inch (22.86-centimeter) springform pan with removable bottom.
  8. Bake 12 minutes or until edges begin to brown.
  9. Cool completely.

Instructions for the Cheesecake recipe:

  1. Heat over to 350 degrees Fahrenheit (180 degrees Celsius or Centigrade).
  2. Beat cream cheese with cup sour cream at low speed until very smooth.
  3. Reserve 2 tablespoons honey and gradually beat remaining honey into cream cheese mixture.
  4. Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well.
  5. Pour into cooled crust.
  6. Bake 45 minutes or until knife blade inserted at center comes out clean.
  7. Cool 15 minutes.
  8. Raise oven temperature to 425 degrees Fahrenheit (220 degrees Celsius or Centigrade).
  9. Combine 1 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well.
  10. Carefully spread over top of cheesecake.
  11. Bake at 425 degrees Fahrenheit (220 degrees Celsius or Centigrade) for 8 minutes, or until edges pull away from sides of pan.
  12. Cool at room temperature then refrigerate at least 2 hours.
  13. Remove sides of pan and, if desired, garnish with sliced kiwi and strawberries.

Serves 16.

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