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Crust for Passover Cheesecake

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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?

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  1. 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.

    1. what about using crushed macaroons?

      2 Replies
      1. re: casey10

        ooh sounds nice. The chocolate flavoured ones would be good too.

        1. re: smartie

          I've tried the crushed macaroons.... they burn very very easily.

          If you're making a no bake cheesecake I think they'd work great. If not I'd go for the ground nuts. Look for a good low carb cheesecake recipe (there are tons)... they always use a ground nut crust.

      2. I have a cheesecake recipe crust that calls for quick oats, chopped nuts, brown sugar and butter or margarine; that might work...?

        1 Reply
        1. re: Val

          no, oats don't work. I bet matzo meal would work instead of oats...

        2. 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.

          1. 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
            pinch salt

            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
            Pinch nutmeg
            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.

            1 Reply
            1. re: TerriL

              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.

            2. 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
              3 eggs
              1/2 tsp. grated lemon rind
              1 T. lemon juice
              Lemon slices

              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.

              1. 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.

                1. I haven't done it in years, but have been successful substituting KP kichel for graham crackers for a Passover cheesecake crust.

                  1. Just saw a recipe for this in the new issue of Gourmet -- check it out at epicurious.com