Honey Passover Cheesecake


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Sweet and simple, this cheesecake will satisfy your Passover cravings with its valiant effort at real pie crust using matzo meal and honey.

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  • Matzo Meal Tart Shell:
  • 1 C. matzo meal
  • 1/3 C. softened butter
  • 1/3 C. water
  • 1 Tbs. honey
  • Filling:
  • 1 lb. low-fat cream cheese, softened
  • 2 C. low-fat sour cream, divided
  • 2/3 C. honey, divided
  • 3 eggs
  • 2 tsp. vanilla, divided

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To prepare Matzo Meal Tart Shell, process matzo meal in food processor until very fine. Cut butter into meal until mixture resembles coarse meal. Combine water and honey; mix well. Sprinkle over matzo mixture. Mix lightly to form dough; shape into ball. Press dough into bottom of 9-inch springform pan with removable bottom. Bake at 350 degrees 12 minutes or until edges begin to brown. Cool completely and set aside.

To make filling, beat cream cheese with 1/2 C. sour cream at low speed until very smooth. Reserve 2 Tbs. honey and gradually beat remaining honey into cream cheese mixture. Beat in eggs, one at a time; add 1 tsp. vanilla and mix well.

Pour into cooled crust. Bake at 350 degrees 45 minutes or until knife blade inserted near center comes out clean. Cool 15 minutes. Raise oven temperature to 425 degrees. Combine 1 1/2 C. sour cream, reserved 2 Tbs. honey and 1 tsp. vanilla; mix well. Carefully spread over top of cheesecake. Bake at 425 degrees 8 minutes or until the edges pull away from the pan. Cool at room temperature then refrigerate at least 2 hours.

Remove sides of pan and, if desired, garnish with sliced kiwifruit and strawberries.

Yield: 16 servings

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