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Honey Passover Cheesecake

Honey Passover CheesecakeNatural, pure golden honey sweetens this delicious cheesecake, a delightful dessert to serve during Passover that's sure to please.

Recipe Ingredients:

Matzo Meal Tart Shell:
1 cup matzo meal
1/3 cup butter, softened
1/3 cup water
1 tablespoon honey

Filling:
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

Cooking Directions:

  1. Prepare and cool Matzo Meal Tart Shell: Process matzo meal in food processor until very fine.
  2. Cut softened butter into meal until mixture resembles coarse meal.
  3. Combine water and honey; mix well. Sprinkle over matzo mixture. Mix lightly to form dough; shape into ball.
  4. Press dough into bottom of 9-inch springform pan with removable bottom.
  5. Bake at 350°F (175°C) for 12 minutes or until edges begin to brown.
  6. For Filling: 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. Pour into cooled crust.
  7. Bake at 350°F (175°C) for 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes.
  8. Raise oven temperature to 425°F (220°C).
  9. Combine 1 1/2 cups sour cream, reserved 2 tablespoons honey and 1 teaspoon vanilla; mix well. Carefully spread over top of cheesecake.
  10. Bake at 425°F (220°C) for 8 minutes or until the edges pull away from the pan.
  11. Cool at room temperature then refrigerate at least 2 hours. Remove sides of pan and, if desired, garnish with sliced kiwi fruit and strawberries.

Makes 16 servings.

Tip: Regular cream cheese and sour cream can also be used in this recipe.

Nutritional Information Per Serving (1/16 of recipe): 218 Calories; 13.5 g Fat Total; 5.6 g Protein; 72 mg Cholesterol; 20.8 g Carbohydrates; 224 mg Sodium; 0 g Dietary Fiber; 54% Calories from Fat.

Recipe and photograph courtesy of the National Honey Board.