We love how Passover brings families together around meaningful meals, and our cheesecake recipe adds a delightful twist to the holiday table. This classic dessert gets a kosher makeover, skipping leavened ingredients to keep it light and airy while bursting with creamy goodness.
Drawing from our cherished traditions, we’ve crafted a simple version that’s easy to whip up at home. Whether you’re hosting a seder or just craving a treat, this cheesecake proves that holiday baking can be both fun and foolproof.
Ingredients
In our Passover cheesecake recipe, we prioritize kosher-for-Passover ingredients to create a light, airy dessert that honors tradition while delivering rich creaminess.
We begin with the crust ingredients, as they form the foundation:
- 1 1/2 cups matzo meal (finely ground for even mixing)
- 1/4 cup granulated sugar (to add subtle sweetness)
- 1/2 cup unsalted butter or margarine (melted, to bind the mixture without leavening agents)
Next, for the filling, we use these key components in sequence for smooth blending:
- 2 pounds cream cheese (softened to room temperature for easy incorporation)
- 1 cup granulated sugar (for balanced sweetness without overpowering the tang)
- 4 large eggs (at room temperature, to help achieve a creamy texture)
- 1 cup sour cream (full-fat, for added moisture and tang)
- 1 tablespoon vanilla extract (pure, to enhance flavor depth)
- 2 tablespoons fresh lemon juice (for a bright, zesty note that complements the richness)
- Fresh berries (such as strawberries or blueberries, washed and sliced, to add a vibrant, seasonal touch)
- Powdered sugar (a light dusting for presentation, ensuring it’s kosher-certified)
Instructions
We make preparing our Passover cheesecake straightforward and enjoyable, ensuring each step yields a light, airy texture with rich, creamy flavors that honor tradition. Let’s dive into the process for a dessert that’s perfect for your seder table.
Prepare the Ingredients
Before we begin, gather and prep all ingredients to streamline our baking. Start by softening 24 ounces of cream cheese at room temperature for about 30 minutes until it’s smooth and pliable. Melt 1/2 cup of unsalted butter or margarine in a microwave-safe bowl for 30-45 seconds. Grind 1 1/2 cups of matzo meal in a food processor if it’s not already fine, and zest one lemon to yield about 1 tablespoon for the filling. Measure out 1 cup granulated sugar for the crust and another for the filling, crack and beat 3 large eggs, and have 1 cup full-fat sour cream, 1 teaspoon pure vanilla extract, and 2 tablespoons fresh lemon juice ready. Wash and pat dry 1 cup of fresh berries for garnish to keep them vibrant and fresh.
Make the Crust
We start by creating a sturdy yet crumbly crust using kosher-for-Passover ingredients. In a medium bowl, combine 1 1/2 cups of matzo meal, 1/4 cup granulated sugar, and the melted 1/2 cup unsalted butter or margarine. Mix with a fork until the mixture resembles wet sand with a buttery aroma. Press this evenly into the bottom of a 9-inch springform pan using the back of a spoon or your fingers for a firm base. Bake the crust in a preheated oven at 325°F for 10 minutes until it’s lightly golden and fragrant, then set it aside to cool slightly while we prepare the filling.
Prepare the Filling
Now we blend the filling to achieve that signature creamy texture that’s indulgent yet light. In a large mixing bowl, beat 24 ounces of softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and lump-free. Gradually add 1 cup granulated sugar, continuing to mix until fully incorporated and the mixture turns glossy. Add 3 beaten large eggs one at a time, mixing well after each to maintain a silky consistency. Stir in 1 cup full-fat sour cream, 1 teaspoon pure vanilla extract, 1 tablespoon fresh lemon zest, and 2 tablespoons fresh lemon juice until everything is evenly combined, creating a rich, tangy batter that promises a delightful contrast to the crust.
Bake the Cheesecake
We bake the cheesecake slowly to ensure it sets perfectly without cracking, preserving its airy structure. Pour the prepared filling over the cooled crust in the springform pan, smoothing the top with a spatula for an even surface. Place the pan on a baking sheet to catch any drips and bake in the oven at 325°F for 50-60 minutes. The cheesecake is ready when the edges are set but the center still jiggles slightly like a gentle wave, emitting a warm, vanilla-scented aroma that fills your kitchen.
Cool and Chill
To finish, we cool and chill the cheesecake gradually for the best texture and flavor development. Turn off the oven and let the cheesecake sit inside with the door slightly ajar for 1 hour to prevent sudden cracks and lock in that creamy consistency. Remove it from the oven and cool completely at room temperature for another 1-2 hours. Once cooled, cover and refrigerate for at least 4 hours or overnight until firm and chilled through. Before serving, garnish with fresh berries and a light dusting of powdered sugar for a visually stunning, tart-sweet finish.
Required Equipment
To prepare our Passover cheesecake recipe successfully, we gather the essential tools that ensure smooth execution and professional results. These items help us achieve the perfect crust, creamy filling, and flawless presentation while adhering to kosher guidelines.
- Springform Pan (9-inch): This is our go-to pan for baking the cheesecake, as it allows for easy removal without damaging the delicate edges. We recommend a non-stick version to prevent sticking and ensure a clean release after chilling.
- Electric Mixer or Stand Mixer: For blending the cream cheese filling to a smooth, lump-free consistency, we rely on this tool to incorporate ingredients efficiently and avoid overmixing by hand.
- Mixing Bowls (Set of 2-3, various sizes): We use these sturdy bowls to combine dry ingredients for the crust and wet ingredients for the filling separately, keeping our workspace organized and preventing cross-contamination.
- Measuring Cups and Spoons (Standard set): Accuracy is key in our recipe, so we always use these for precise measurements of sugar, butter, and other components to maintain the cheesecake’s light, airy texture.
- Rubber Spatula: This flexible tool helps us scrape down the sides of the mixing bowl and gently fold in ingredients, ensuring every bit is evenly distributed for a uniform bake.
- Baking Sheet: We place this under the springform pan in the oven to catch any potential drips and support even heat distribution during the slow baking process.
- Oven Thermometer: To guarantee the cheesecake sets perfectly without cracking, we use this to verify our oven’s temperature accuracy, as even slight variations can affect the final texture.
- Cooling Rack: After baking, we transfer the pan here to allow the cheesecake to cool gradually, promoting an even set and preventing sogginess from trapped moisture.
- Refrigerator or Chiller: Essential for the final step, we chill the cheesecake in this to firm up the filling, enhancing its rich creaminess before garnishing with fresh berries.
With these tools ready, we seamlessly transition from mixing and baking to serving our delectable Passover cheesecake.
Make-Ahead Instructions
To keep our Passover cheesecake fresh and ready for your seder or any gathering, we recommend planning ahead to save time and reduce stress on the day of your celebration. This approach ensures the dessert maintains its creamy texture and kosher integrity without last-minute rushes.
Preparing Components in Advance
We can prepare parts of the cheesecake ahead to streamline the process:
- Crust Preparation: Make the crust up to 2 days in advance. Combine the matzo meal, sugar, and melted butter as outlined in our earlier steps, press it into the springform pan, and bake until golden. Let it cool completely, then wrap the pan tightly with plastic wrap and store it in the refrigerator. This keeps the crust crisp and ready for filling.
- Filling Mixture: Prepare the filling mixture 1 day ahead. Blend the softened cream cheese, sugar, eggs, sour cream, vanilla extract, and lemon juice until smooth, then cover the bowl with plastic wrap and refrigerate. Note: Do not add the filling to the crust until you’re ready to bake, as it may make the crust soggy.
Full Cheesecake Assembly
For the entire cheesecake, we suggest assembling and baking it ahead for optimal results:
- Assemble and Bake Early: Bake the full cheesecake up to 2 days before serving. Follow the step-by-step instructions from the previous section, then cool it gradually on a rack and chill in the refrigerator for at least 4 hours to set properly.
- Storage Tips: Once chilled, cover the cheesecake loosely with plastic wrap or store it in an airtight container in the refrigerator. This prevents moisture buildup and keeps the texture airy.
Freezing for Longer Storage
If you need to plan further ahead, freezing is a great option. Here’s a quick breakdown of freezing guidelines:
| Storage Method | Duration | Key Tips |
|---|---|---|
| Refrigeration | Up to 2 days | Keep covered to maintain freshness; avoid strong odors in the fridge. |
| Freezing (whole cheesecake) | Up to 1 month | Wrap tightly in plastic wrap, then aluminum foil; thaw overnight in the refrigerator before serving. |
| Freezing (slices) | Up to 1 month | Individually wrap slices in plastic wrap for easy thawing; best for portion control. |
By following these make-ahead strategies, we ensure our Passover cheesecake remains a highlight of your holiday meal, delivering that perfect balance of light, creamy indulgence every time.
Conclusion
We’ve loved sharing this Passover cheesecake recipe as a fresh take on holiday traditions. It’s a simple way to create memorable moments with family and friends.
We’re confident you’ll find it brings the perfect balance of ease and delight to your celebrations. Give it a try and make your seder truly special.
Frequently Asked Questions
What makes this cheesecake suitable for Passover?
This cheesecake is adapted to be kosher for Passover by using matzo meal instead of leavened ingredients, ensuring a light, airy texture while maintaining rich creaminess. It honors traditions with kosher-certified components, making it ideal for holiday gatherings without compromising flavor or ease.
Is this recipe easy to prepare for beginners?
Yes, the recipe is straightforward and beginner-friendly, with simple steps for mixing ingredients and baking. It takes basic kitchen skills and can be completed in under an hour of active prep, followed by baking and chilling, so even novice bakers can enjoy holiday baking success.
What are the key ingredients for the crust?
The crust uses finely ground matzo meal, granulated sugar, and melted unsalted butter or margarine. These kosher-for-Passover ingredients combine to create a golden, crumbly base that complements the creamy filling perfectly.
What equipment do I need to make this cheesecake?
You’ll need a 9-inch springform pan for easy removal, an electric mixer for blending, mixing bowls, measuring tools, a rubber spatula, baking sheet, oven thermometer, cooling rack, and refrigerator. These essentials ensure smooth preparation and professional results.
Can I make this cheesecake ahead of time?
Absolutely, prepare the crust up to two days in advance and store it in the fridge. The filling can be made a day ahead, and the whole cheesecake can be baked up to two days before serving. For longer storage, freeze it for up to a month to keep it fresh for your celebrations.
How should I store the cheesecake after baking?
After baking and cooling, refrigerate the cheesecake for at least 4 hours or overnight to set properly. Cover it tightly to maintain freshness, and it can be stored in the fridge for up to 5 days. For longer-term, freeze slices individually for up to a month and thaw in the fridge before serving.