Passover chocolate cheesecake

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    Passover chocolate cheesecake

    Passover chocolate cheesecake

    (9)
    2hr


    9 people made this

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

    Ingredients
    Serves: 16 

    • 275g crushed chocolate macaroons
    • 75g butter, melted
    • 675g cream cheese, softened
    • 200g caster sugar
    • 4 teaspoons matzo meal
    • 60ml milk
    • 1/2 teaspoon vanilla extract
    • 3 eggs
    • 175g chocolate chips
    • 1 teaspoon butter

    Method
    Prep:1hr15min  ›  Cook:45min  ›  Ready in:2hr 

    1. Preheat the oven to 190 C / Gas 5. In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 23cm springform cake tin. 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 base and smooth the top.
    4. Bake in the preheated oven for 40 minutes, or until the centre appears solid when jiggled slightly.

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    Reviews & ratings
    Average global rating:
    (9)

    Reviews in English (9)

    by
    14

    I used a different recipe for the filling. The macaroon crust is pretty good but a little oily....not great.  -  16 Apr 2005  (Review from Allrecipes US | Canada)

    by
    11

    this is a delicious cheesecake recipe. I substituted the macaroons for ground walnuts...mmmm....  -  10 Apr 2007  (Review from Allrecipes US | Canada)

    by
    10

    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.  -  12 Apr 2009  (Review from Allrecipes US | Canada)

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