Passover Cheesecake
A rich, chocolate-infused cheesecake with a crunchy macaroon crust, perfect for Passover celebrations and those who enjoy a decadent dairy dessert. Elegant and satisfying.
Ingredients
Instructions
- Press chocolate macaroons on the bottom and sides of a greased spring-form pan to make the crust.
- Set aside the crust until ready to fill with batter.
- Melt the semi-sweet chocolate and let it cool slightly.
- In a large mixing bowl, beat the cream cheese until smooth.
- Add vanilla and sugar, and beat until well combined.
- Beat in the eggs one at a time.
- Mix in the melted chocolate.
- Fold in the sour cream until smooth.
- Pour the batter over the prepared crust in the spring-form pan.
- Bake at 350°F (175°C) for about 40 minutes or until set.
- Allow the cheesecake to cool completely, then refrigerate before serving.
Tips & Substitutions
For a richer flavor, consider using dark chocolate instead of semi-sweet. If you're looking for a gluten-free option, ensure your chocolate macaroons are certified gluten-free. To avoid cracks, let the cheesecake cool gradually in the oven after baking. You can also use Philadelphia Cream Cheese Kolachy(A Bohemian Cookie) for a unique twist on dessert.
Serving Suggestions
Serve the cheesecake chilled, optionally topped with fresh berries or a drizzle of chocolate sauce for added flavor. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider serving it alongside Strawberry Cream Cake for a delightful dessert spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. If you want to freeze the cheesecake, wrap it tightly in plastic wrap and then in aluminum foil, where it can last up to 2 months. Thaw it in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Passover Cheesecake contains roughly 327 calories, with 7g protein, 28g carbohydrates, and 18g fat. It is an excellent source of vitamin A (23% of the Daily Value), and a good source of vitamin C and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cheesecake dairy-free?
Yes, you can substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free sour cream. Ensure that your chocolate macaroons do not contain dairy, and check the chocolate for dairy-free labeling as well.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, and the center has a slight jiggle. It will continue to firm up as it cools. Avoid overbaking, as this can lead to cracks in the surface.
Can I add flavors to the cheesecake batter?
Absolutely! You can add lemon zest, almond extract, or cocoa powder for different flavor profiles. Just ensure not to add too much liquid, as it may affect the texture of the cheesecake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).