Passover Cheesecake Recipe

I absolutely adore this recipe because it captures the perfect balance of creamy richness and delicate sweetness, making each bite a delightful experience. Plus, there’s something so nostalgic and comforting about using matzo meal for the crust—it’s like a delicious hug in dessert form!

Creating desserts that honor tradition is my passion, and my Passover Cheesecake does just that. With a crust made from finely ground matzo meal and melted unsalted butter, this cheesecake is rich and creamy.

The filling combines softened cream cheese, sugar, and potato starch, making it perfect for Passover.

Ingredients

Matzo Meal: Satisfies a gluten-free crumbly-crust texture.

Adds sweetness to the crust and filling: Sugar.

Cream Cheese: Produces a creamy, rich texture.

It’s all about the fat.

Starch from potatoes: A gluten-free filling thickener, it serves as a substitute for flour.

Eggs: Supply structure and richness; serve as a source of protein.

Vanilla essence: imparts sweet, aromatic flavor and depth.

Ingredient Quantities

• 1 1/2 cups finely ground matzo meal
• 1/4 cup sugar
• 1/2 cup unsalted butter, melted
• 3 packages (8 oz each) cream cheese, softened
• 1 cup sugar
• 3 tablespoons potato starch
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream

Instructions

1. Set your oven to 350°F (175°C) to preheat. Take a 9-inch springform pan, grease it well, and then put it to the side for later use.

2. In a medium bowl, blend the finely ground matzo meal and 1/4 cup sugar. To this mixture, add the melted butter and mix until the texture resembles wet sand.

3. Firmly press the matzo meal mixture into the prepared springform pan to form the crust. Bake for 10 minutes. Remove from the oven and cool.

4. Using an electric mixer, beat the softened cream cheese in a large mixing bowl until the texture is smooth and creamy.

5. Slowly incorporate 1 cup of sugar, beating thoroughly until mixture is well combined.

6. Incorporate the potato starch by mixing it in until it is completely integrated.

7. Incorporate the eggs, one at a time, beating thoroughly after each addition. Blend in the vanilla extract.

8. The sour cream should be folded in gently until the mixture is smooth and all the ingredients are homogeneous.

9. In the springform pan, with the cooled crust, pour the cream cheese mixture, spreading it evenly.

10. Bake the cheesecake for 55 to 60 minutes, or until the center is set and the top is a light golden color. Allow it to cool to room temperature, then chill in the refrigerator for a minimum of 4 hours before serving.

Equipment Needed

1. Oven
2. 9-inch springform pan
3. Medium bowl
4. Large mixing bowl
5. Electric mixer
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Spoon or spatula for mixing
10. Cooling rack

FAQ

• Can I use a different type of crust?Certainly! Any recipe for a crust that is kosher for Passover will work, including one that results in a nut-based crust.
• What’s the best way to ensure a smooth cheesecake filling?Ensure the cream cheese is at room temperature before mixing. Besides blending until smooth, what else might you do to avoid lumps?
• Can I substitute the potato starch with another ingredient?For Passover, dietary constraints dictate the use of potato starch; if yours allows, corn starch can also be used.
• How do I prevent the cheesecake from cracking?Avoiding cracking in a cheesecake requires a few key techniques. Bake it in a water bath; this is the best way to ensure even, gentle baking. Stir the batter together thoroughly but do not over-mix it. The batter is best mixed on low speed. Over-mixing introduces too much air into the batter, and this can cause the cheesecake to dome and crack as it bakes.
• How should I store the cheesecake?For optimal freshness, store the cheesecake in the refrigerator, covered, for up to 5 days.
• Can I make this recipe ahead of time?Yes, it’s optimal to prepare it one day before serving; this allows it to establish itself correctly in the refrigerator overnight.

Substitutions and Variations

You can use almond flour or ground nuts instead of matzo meal.
When it comes to using sugar, think about using honey or maple syrup, and adjust for your personal taste.
Substitute coconut oil or margarine for unsalted butter.
In the absence of potato starch, you can use cornstarch as a substitute.
A good substitute for sour cream is Greek yogurt.

Pro Tips

1. Room Temperature Ingredients Make sure the cream cheese is at room temperature before mixing. This helps to ensure a smooth, lump-free cheesecake batter. Similarly, let the eggs reach room temperature to aid in even mixing.

2. Preventing Cracks To prevent the cheesecake from cracking while baking, place a shallow pan of water on the bottom oven rack. The steam will help keep the cheesecake moist.

3. Mixing Technique Avoid overmixing the batter once the eggs are added, as this can introduce too much air, leading to cracks. Mix just until everything is combined.

4. Crust Pressing Use the bottom of a measuring cup to press the matzo meal crust evenly and firmly into the pan. This will help create a stable base for the cheesecake.

5. Cooling and Chilling Let the cheesecake cool gradually in the oven by turning off the oven and cracking the door open for some time after baking. This gradual cooling can help prevent cracks. Ensure the cheesecake is well-chilled in the refrigerator for at least 4 hours for the best texture.