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Rabbi Robbi’s Black-Bottomed Macaroon Pesadichy* (or Shavu’oty) Cheesecake
Kosher for Passover, if only KLP ingredients are used
Notes from the Rabbi
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Plan to make the cheesecake AT LEAST ONE DAY AHEAD of your serving date – the cheesecake needs time to cool down and chill overnight.
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All ingredients need to be at room temperature (very important!)
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This is NOT for dieters and I know from experience you cannot use Splenda or cottage cheese as substitutes.
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350 degree oven.
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8" springform pan. Recommended: Line the bottom with parchment paper. Grease the bottom only.
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Crust Ingredients (two choices):
Crust 1:
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1.5 cups chocolate chips, divided 1 cup and ½ cup (put aside ½ cup until the next day)
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1 can Passover macaroons (your choice of flavors – you KNOW you did not throw these out lastt Pesach…)
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Up to a ¼ C melted butter/coconut oil or margarine
Crust 2:
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1.5 cups chocolate chips, divided 1 cup and ½ cup (put aside ½ cup until the next day)
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1 C sliced almonds
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1 C flaked coconut
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6 TBL butter/coconut oil or margarine
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Filling Ingredients:
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3 – 8 oz packages cream cheese
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1.5 C sugar
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3 eggs
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1 tsp. almond extract
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1 TBL. vanilla
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1 tsp. salt
Directions for Crust 1:
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Pulverize 1 can coconut macaroons in food processor
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Reserve 3/4 cup of crushed macaroons for filling, topping
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Pulverize 1 cup chocolate chips.
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Check dryness of macaroons – if needed, you can add ¼ C melted butter/coconut oil or margarine to help them stick together.
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Press into bottom only of prepared springform pan.
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Evenly sprinkle the pulverized chocolate chips over the bottom of pan.
Directions for Crust 2:
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Pulverize 2 cups sliced almonds
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Add 1 cup flaked coconut and melted butter/coconut oil or margarine
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Press into bottom only of springform pan.
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Pulverize 1 cup chocolate chips
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Evenly sprinkle pulverized. chocolate chips into bottom of pan.
Directions for the Topping: (Make the next day)
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Microwave 1/2 cup chocolate chips with enough margarine/butter or coconut oil to melt the chocolate – start with a couple of TBL of butter or margarine, and add more as needed. Stir to combine.
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Directions for the cheesecake
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Put cream cheese in the bowl of a food processor. Process cream cheese. Scrape the bowl down several times.
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Add sugar slowly until very well blended – scrape again.
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Add eggs one at a time until fully incorporated – more scraping.
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Add vanilla.
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Add almond extract.
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Add salt.
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More scraping
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Put the mix in the prepared springform pan. If you are using Crust 1, swirl the remaining macaroons into the cream cheese mixture. If using Crust # 2, mix in shredded coconut (1/2 cup). You can also swirl in some chocolate chips . . . use your imagination.
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Bake in a large pan of water (depth of about 1/2 an inch) for about 40 minutes, until lightly browned and slightly cracked.
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Cool 2 hours at room temperature.
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Refrigerate at least 8 hours.
The Next Day . . .
Remove from the cake from the pan by running super thin plastic spatula around the edges.
Melt butter/coconut oil or margarine and 1/2 cup chocolate chips. Mix together and swizzle on top and spill over on sides. Top with more crushed macaroons/ coconut/almonds . . . use your imagination!
Enjoy!