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Passover
Chocolate Cheesecake April 21, 2019

Passover Chocolate Cheesecake

This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.

this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....

Passover Chocolate Cheesecake

  • PREP TIME 1 hour15 min
  • COOK TIME 45 min
  • TOTAL TIME 2 hour

This is a very good cheesecake, however it was not done after 40 min. at a 375 degree oven. I cooked it for another 15 min. (55 min in total) and the cheesecake was done but the crust was a little dark. The next time (and there will be a next time) I will either lower the temp to 350 and cook for 55 min or cook it in a water bath at 375 and check at 40 min, and see if it needs more cooking. Another option might be to cook for 40 minutes and then turn the oven off and leave it in there for an hour. It really is too good to not try again.

Author: STELLALUNA17 Serves: 16 servings

INGREDIENTS

  • 1 teaspoon butter
  • 3 (8 ounce) packages cream cheese, softened
  • 4 teaspoons matzo meal
  • 3 eggs
  • 2 1/2 cups crushed chocolate macaroon cookies
  • 1/4 cup milk
  • 1/3 cup butter, melted
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup white sugar

INSTRUCTIONS

  • 1. Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
  • 2. In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
  • 3. Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
  • 4. Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.

COMMENTS

This is a very good cheesecake, however it was not done after 40 min. at a 375 degree oven. I cooked it for another 15 min. (55 min in total) and the cheesecake was done but the crust was a little dark. The next time (and there will be a next time) I will either lower the temp to 350 and cook for 55 min or cook it in a water bath at 375 and check at 40 min, and see if it needs more cooking. Another option might be to cook for 40 minutes and then turn the oven off and leave it in there for an hour. It really is too good to not try again.

My daughter and I made this and it came out great! It was so good that the neighbors made the same cake 2 days later! It also works in a 10 1/4 springform pan but only cook it for about an hour.

Great cheesecake. I needed 5 extra mins in oven. Also it is best to not over mix after the eggs and I always opt to put the cheesecake in a water bath while cooking to avoid cracks (also avoid opening the oven door too much). Finally best to turn oven off and leave door ajar and let cheesecake cool slowly for an hour before refrigeration.

Very good recipe. I did leave it in five minutes longer than the recipe called for. Better alternative to Passover boxed dessert mixes, and easy enough for anyone to make. I would definitely make it again.

this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....

This recipe is great, especially if you use the ingredients that you are being told to use!!