Kosher for Passover Chocolate Cheesecake

    (9)
    1 hour 30 minutes

    A chocolate cheesecake for passover that is so rich it tastes sinful, but it's not. Cream cheese and melted chocolate combined over a crushed macaroon biscuit base.


    8 people made this

    Ingredients
    Serves: 16 

    • 2 1/2 cups (250g) crushed chocolate macaroon biscuits or any kosher for passover biscuit
    • 80g butter, melted
    • 500g cream cheese, softened
    • 1 cup (220g) white sugar
    • 4 teaspoons matzo meal
    • 1/4 cup (60ml) milk
    • 1/2 teaspoon vanilla essence
    • 3 eggs
    • 1 cup (170g) dark chocolate chips
    • 1 teaspoon butter

    Directions
    Preparation:30min  ›  Cook:1hour  ›  Ready in:1hour30min 

    1. Preheat the oven to 190 degrees C. In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 23cm 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 1 teaspoon of 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 centre appears solid when the cake is jiggled slightly.
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    Reviews and Ratings
    Global Ratings:
    (9)

    Reviews in English (8)

    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 USA and Canada)

    by
    11

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

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