This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.
Original recipe makes 16 servings
Ingredients
2 1/2 cups crushed chocolate macaroon cookies
1/3 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 teaspoons matzo meal
1/4 cup milk
1/2 teaspoon vanilla extract
3 eggs
1 cup semisweet chocolate chips
1 teaspoon butter
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PREP
1 hr 15 mins
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COOK
45 mins
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READY IN
2 hrs
Directions
- 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.
- 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.
- 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.
- Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.
Nutrition
Calories: 370 kcal
Carbohydrates: 33.7 g
Cholesterol: 97 mg
Fat: 25.1 g
Fiber: 1 g
Protein: 5.7 g
Sodium: 212 mg