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The Best Passover Cheesecake!

cycler

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cycler Contributor
cycler
Posted

I bought a frozen Kosher Cheesecake for Passover (Hagaddah Brand) and it was unbelievable!

(I'm sorry now that I only bought 2 but it is just me eating it).

Normally, they just use the filling but they had created a "crust" from brown sugar, Cinnamon and butter. It was SO delicious that I want to use it for all of my baking but I've never had that type of mixture work for me when I've used it as a crumble topping.

What are the proprtions that I'd need and what's the best way of mixing it to be a moist "crust"?

Thanks!

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debmidge Rising Star
debmidge
Posted

If you are not Kosher all year round you may want to buy "crumble" from Kinnickinicck

Open Original Shared Link

I believe this can be used to make a cheesecake crust....but I don't know if it's Kosher....

jkmunchkin Rising Star
jkmunchkin
Posted

I use graham crackers from The Grainless Baker for my cheesecake crust. It has that same cinammon yummy taste.

melrobsings Contributor
melrobsings
Posted
I bought a frozen Kosher Cheesecake for Passover (Hagaddah Brand) and it was unbelievable!

(I'm sorry now that I only bought 2 but it is just me eating it).

Normally, they just use the filling but they had created a "crust" from brown sugar, Cinnamon and butter. It was SO delicious that I want to use it for all of my baking but I've never had that type of mixture work for me when I've used it as a crumble topping.

What are the proprtions that I'd need and what's the best way of mixing it to be a moist "crust"?

Thanks!

I make a BITCHIN' cheesecake and I just use butter, sugar, ginger and GORILLA MUNCH!!!! It's moist and AMAZING!!! Bake it for a bit before adding cheese cake filling or pop it in the micro for a few

The cheese cake that I made up/bastardized is below, & with the crust it's just to die for.

1 15 oz carton ricotta cheese

4 egg whites

3 tbs lemon juice

1 8 oz pkg cream cheese

1 cup sugar

2 tsp tsp grated lemon peel

Prehead oven to 350 grease an pie pan.

Meanwhile, in the bowl of your food processor, whril the ricotta cheese, egg whites, lemon juice, and cream cheese until smooth. Add the sugar and lemon peel and mix until blended. Pour into the baked shell and return to the oven for 50-55 min or until the center barely jiggles when shaken.

Refigerate for at least 2 hours before serving.

ENJOY!

jda Newbie
jda
Posted
I make a BITCHIN' cheesecake and I just use butter, sugar, ginger and GORILLA MUNCH!!!! It's moist and AMAZING!!! Bake it for a bit before adding cheese cake filling or pop it in the micro for a few

The cheese cake that I made up/bastardized is below, & with the crust it's just to die for.

1 15 oz carton ricotta cheese

4 egg whites

3 tbs lemon juice

1 8 oz pkg cream cheese

1 cup sugar

2 tsp tsp grated lemon peel

Prehead oven to 350 grease an pie pan.

Meanwhile, in the bowl of your food processor, whril the ricotta cheese, egg whites, lemon juice, and cream cheese until smooth. Add the sugar and lemon peel and mix until blended. Pour into the baked shell and return to the oven for 50-55 min or until the center barely jiggles when shaken.

Refigerate for at least 2 hours before serving.

ENJOY!

jda Newbie
jda
Posted

I'm new to these forums...just surfing certain items and I wondered about the amt of ingredients you use for the crust of your cheese cakes. Thanks for any info you can give me. jay

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