Honey Passover Cheesecake

Course : Cheesecakes
Serves: 1
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1 package Matzo Meal Tart Shell
1 Pound low-fat cream cheese -- softened
2 Cups low-fat sour cream -- divided
2/3 Cup honey -- divided
3 large eggs
2 Teaspoons vanilla -- divided

Preparation / Directions:

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.


Nutritional Information:

1485 Calories (kcal); 36g Total Fat; (21% calories from fat); 43g Protein; 248g Carbohydrate; 657mg Cholesterol; 723mg Sodium

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