Preparation:
Prepare and cool Matzo Meal Tart Shell. 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. Bake at 350°F 45 minutes or until knife blade inserted
near center comes out clean. Cool 15 minutes. Raise oven temperature to
425°F. Combine 1-1/2 cups sour cream, reserved 2 tablespoons honey and 1
teaspoon vanilla; mix well. Carefully spread over top of cheesecake.
Bake at 425°F 8 minutes or until the edges pull away from the pan. Cool
at room temperature then refrigerate at least 2 hours. Remove sides of
pan and, if desired, garnish with sliced kiwifruit and strawberries.
Matzo Meal Tart Shell:
Process 1 cup matzo meal in food processor until very fine. Cut 1/3 cup
softened butter into meal until mixture resembles coarse meal. Combine
1/3 cup water and 1 tablespoon honey; mix well. Sprinkle over matzo
mixture. Mix lightly to form dough; shape into ball. Press dough into
bottom of 9-inch springform pan with removable bottom. Bake at 350°F 12
minutes or until edges begin to brown. Cool completely.
*Strictly kosher kitchens should be sure to use certified kosher for
Passover products. |
