Passover cheese cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Matzo meal |
| ¼ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 1 | Egg yolk | |
| 2½ | pounds | Cream cheese-room temp. |
| 1¾ | cup | Sugar |
| ½ | teaspoon | Lemon juice |
| ½ | teaspoon | Vanilla |
| 3 | tablespoons | Matzo meal |
Directions
DOUGH
FILLING
Combine 1 c. matzo cake meal and sugar and vanilla. Make a well in center. Add egg yolk and ½ c. butter. Work toghether with hands or mixer till well blended. Wrap in wax paper and chill in freezer abt.
15 min. Grease spring form pan. Roll dough out ⅛" thick and place over bottom of pan (use wax paper to roll dough on to keep from sticking to roller). Trim edges. Bake in 400 F. Oven for 12 to 15 min. or until golden brown.
Prepare filling, then add 5 whole eggs + 2 yolks stirring lightly after each addition. Stir in ¼ c. half and half or milk. Pour batter into spring form. Bake for 15 min at 500 F., then turn oven down to 200 F. and bake for abt. 1 hr. NOT LONGER THAN 1½ HRS., or until knife comes out clean. Cool. This cake can be frozen if desired.