Honey Passover Cheesecake
Matzo Meal [censored] Shell (recipe below)
1 lb low-fat cream cheese, softened
2 cups low-fat sour cream, divided
2/3 cup honey, divided
3 eggs
2 tsp vanilla, divided
Prepare and cool Matzo Meal [censored] Shell, set aside
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 [censored] Shell
1 cup matzo meal
1/3 cup softened butter
1/3 cup water
1 tablespoon honey;
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.
Servings: 16
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