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Add a photoRaciónes: 12
Ingredientes
- (This uses a 10" springform
- 1 stk lightly salted butter
- 2 x Chocolate macaroons finely grnd kosher for Pesach Crumbs
- 1/4 c. Sugar.
- 2 lb Cream cheese, (rm temp)
- 1 1/2 c. Sugar
- 1 1/2 Tbsp. Fresh lemon juice pn Salt
- 4 lrg Large eggs, (rm temp.)
- 1/2 c. Brazil nuts, minced
- 2 c. Lowfat sour cream
- 1/4 c. Sugar
- 1 tsp Vanilla extract
- 2 Tbsp. Brazil nuts, minced
Direcciones
- Crust:Heat butter and combine with crumbs and sugar in food processor or possibly with a fork till blended. Press small amounts of mix all the way up sides of an ungreased springform and then press the remaining crumbs over bottom of springform.
- Filling:In mixer; whip cream cheese on highspeed for 5 min. Add in sugar and beat for 2 minutes. more. Add in lemon juice and salt and blend together thoroughly.
- Add in the Large eggs, one at a time, keeping the mixer on the lowest speed (just till each egg has been incorporated into batter. Mix in Brazil nuts with a spatula.
- IF USING FOOD PROCESSOR:Put sugar in first. Cut each 8 ounce. block of cream cheese into eight 1" cubes and add in the first 8 cubes to bowl. Process using on-off pulse about 25 times and then add in rest of cream cheese gradually, till mix is smooth and creamy. When it looks perfect, blend non-stop for 20 seconds more and then blend in lemon juice and salt for 10 seconds. Crack Large eggs in a bowl, break them up slightly with a fork, and then add in them to batter in processor bowl, and fold them lightly into batter with rubber spatula preventing them from sinking to bottom. Cut the Large eggs in batter by using on-off pulse 10 times. Scrape down sides with spatula and pulse on-off 5 times more. Mix in nuts with a rubber spatula.
- Pour batter into crust and bake at 350 for 55 min. Let cold for 10 min before you glaze.
- Topping:Combine proportionately and smoothly over top of baked filling, sprinkle nuts around border, grate lemon zest into the center as decoration, and return to 350 degree oven for 10 min. Remove from oven and immediately place in refrigerator to cold to prevent cracks from forming in cake.
- HINT: Most cheesecakes can be kosher for Passover if you replace whatever crumbs are call for in crust with nuts or possibly kosher cookie crumbs. Hope you enjoy! Wendy
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 12 servings | |
| Calories 577 | |
| Calories from Fat 395 | 68% |
| Total Fat 45.07g | 56% |
| Saturated Fat 24.88g | 100% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 351mg | 15% |
| Potassium 209mg | 6% |
| Total Carbs 38.28g | 10% |
| Dietary Fiber 0.3g | 1% |
| Sugars 37.38g | 25% |
| Protein 7.94g | 13% |
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