Crust for Passover Cheesecake
I'm thinking about making a cheesecake for Passover but am at a loss for what to do about the crust. One option is a crustless cheesecake but that doesn't seem too appealing. Does anyone have a recipe for a crust that would work or are there packaged KLP cookies that would approximate graham crackers or chocolate wafers?
Ground nuts -- no rising there, and they still make a nice crusty surface. You could even do a flavored cheesecake that goes with the nuts if you want to go crazy, but just plain ground peanuts, cashews, pistachios, etc would be great.
I actually made one a few years back...mixed together 3/4 cup of crushed matzoh, 1/4 cup of butter,melted, & 1/4 cup of sugar. Pressed it onto the bottom & a bit up the sides of a springform pan- worked well, cheesecake part was lemon flavored. If you have almonds or macadamia nuts, could also crush some & add.
Here's the recipe I use, which I think would work with matzoh meal substituted for the flour:
2/3 cup all purpose flour
2/3 cup unsweetened flaked coconut
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
Preheat oven to 350°F.
Stir flour, coconut, sugar and salt in medium bowl to blend. Drizzle
butter over and mix until crumbs stick together; press firmly onto
bottom of pan.
Bake crust until golden brown, 20- 25 minutes.
If you're interested, here's the cheesecake recipe I follow:
16 ounces cream cheese, softened (2 sticks)
2 large eggs, at room temperature
3/4 cup sugar
1 teaspoon vanilla
Zest of one lemon, minced fine
¼ tsp salt
1 to 1 ½ cups tart cherry, blueberry, or other fruit preserves
In a large bowl, whisk cream cheese until smooth. Add eggs, sugar, salt,
lemon and vanilla; whisk until smooth. Evenly spread preserves over
baked crust (ok if crust is warm) and pour cream-cheese mixture over. You can also
put down a layer of cheesecake batter, followed by a layer of jam, then
cover with remaining batter and swirl with a thin knife.
Bake at 350°F in middle of oven until slightly puffed, 20-25 minutes.
Cool completely in pan, then chill well and cut into bars.
Bar cookies keep, covered and chilled, 3 days.
In the above recipe I would use matzah cake meal rather than straight up matzah meal. The texture more closely resembles flour and won't leave you with a gritty mouth feel. In a nut crust you could probably just as easily use either since the ground nut texture is similar to the matzah meal's texture.
Here's the recipe I use and it comes out great.
1 C. matzo meal
1/4 C. sugar
1/4 C. butter, melted
24 oz. cream cheese, softened
1 C. sugar
1/2 tsp. grated lemon rind
1 T. lemon juice
1. Combine first 3 ingredients in a bowl; blend well. Press in bottom of an ungreased 9-inch springform pan. Set pan aside.
2. Combine cream cheese and 1 cup sugar; beat at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add lemon rind and lemon juice; mix well. Spoon cream cheese mixture over crust.
3. Bake at 375ºF for 45 minutes or until cheesecake is set. Remove from oven, and cool on a wire rack. Chill for 8 hours. Garnish with lemon slices, if desired.
We always use crushed ladyfingers with butter and a little vanilla sugar- but the macaroon suggestion is good. I'd go with the almond paste macaroons from Oberlanders, not the coconut macaroons. My MIL makes a great pesach cheesecake with a base of ground nuts, tastes good but it's a little wet.
I haven't done it in years, but have been successful substituting KP kichel for graham crackers for a Passover cheesecake crust.