Natural, pure golden honey sweetens thisdelicious cheesecake, a delightful dessert to serve during Passoverthat’s sure to please.
Recipe: Honey Passover Cheesecake
Matzo Meal Tart Shell:
Prepare and cool Matzo Meal Tart Shell:Process matzo meal in food processor until very fine.
Cut softened butter into meal until mixtureresembles coarse meal.
Combine water and honey; mix well. Sprinkleover matzo mixture. Mix lightly to form dough; shape into ball.
Press dough into bottom of 9-inch springformpan with removable bottom.
Bake at 350°F (175°C) for 12 minutesor until edges begin to brown.
For Filling: Beat cream cheese with 1/2cup sour cream at low speed until very smooth. Reserve 2 tablespoonshoney and gradually beat remaining honey into cream cheese mixture.Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well.Pour into cooled crust.
Bake at 350°F (175°C) for 45 minutesor until knife blade inserted near center comes out clean. Cool15 minutes.
Raise oven temperature to 425°F (220°C).
Combine 1 1/2 cups sour cream, reserved2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefullyspread over top of cheesecake.
Bake at 425°F (220°C) for 8 minutesor until the edges pull away from the pan.
Cool at room temperature then refrigerateat least 2 hours. Remove sides of pan and, if desired, garnishwith sliced kiwi fruit and strawberries.
1 cup matzo meal
1/3 cup butter, softened
1/3 cup water
1 tablespoon honey
2 (8-ounce) packages low-fat cream cheese, softened
2 cups low-fat sour cream – divided use
2/3 cup honey – divided use
3 large eggs
2 teaspoons vanilla extract – divided use
Makes 16 servings.
Cook’s Note: Regular cream cheese and sourcream can also be used in this recipe.
Nutritional Information Per Serving (1/16of recipe): 218 Calories; 13.5 g Fat Total; 5.6 g Protein; 72mg Cholesterol; 20.8 g Carbohydrates; 224 mg Sodium; 0 g DietaryFiber; 54% Calories from Fat
Recipe and photograph courtesy of the NationalHoney Board.
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