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Honey Passover Cheesecake




Source of Recipe


Unknown


List of Ingredients




Honey Passover Cheesecake


Matzo Meal Tart Shell (recipe below)
1 lb low-fat cream cheese, softened
2 cups low-fat sour cream, divided
2/3 cup honey, divided
3 eggs
2 tsp vanilla, divided



Recipe



1 Prepare and cool Matzo Meal Tart Shell, set aside

2 Beat cream cheese with 1/2 cup sour cream at low speed until very smooth. Reserve 2 tablespoons honey and gradually beat remaining honey into cream cheese mixture.
Beat in eggs, one at a time; add 1 teaspoon vanilla and mix well.

3 Pour into cooled crust. Bake at 350°F 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425°F.

4 Combine 1-1/2 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425°F 8 minutes or until the edges pull away from the pan.

5 Cool at room temperature then refrigerate at least 2 hours.

6 Remove sides of pan and, if desired, garnish with sliced kiwifruit and strawberries.

Matzo Meal Tart Shell

1 Process 1 cup matzo meal in food processor until very fine. Cut 1/3 cup softened butter into meal until mixture resembles coarse meal. Combine 1/3 cup water and 1 tablespoon honey; mix well. Sprinkle ove3r matzo mixture.

2 Mix lightly to form dough; shape into ball.

3 Press dough into bottom of 9-inch springform pan with removable bottom.

4 Bake at 350°F 12 minutes or until edges begin to brown. Cool completely.


Servings: 16