Cake: Cherry Cheesecake - dairy

Posted by : Karen Selwyn

The author of the newspaper article describes Penny Eisneberg's new
cookbook, PASSOVER DESSERTS, as "an excellent guide to Passover baking
for cooks who have the time, equipment and passion to do the work."

Karen Selwyn

*   *   *   *   *   *   *   *

Cherry Cheesecake (KLP)

"There are three parts to this recipe -- the crust, filling and topping.
The crust and topping can be made ahead of time." 
Graham cracker crust: 
1 cup matzah cake meal 
1 cup potato starch 
3/4 cup brown sugar 
1 teaspoon cinnamon 
10 tablespoons unsalted pareve Passover margarine, cold
1/4 cup brown sugar 
4 tablespoons (1/2 stick) unsalted pareve Passover margarine, melted

20 ounces cream cheese, at room temperature 
3/4 cup half-and-half 
3/4 cup vanilla-flavored sugar (see Note) 
3 large eggs 
2 large egg yolks 

2 (12-ounce) bags frozen cherries 
1 cup sugar 
1/4 cup Passover blackberry wine 
1/4 teaspoon ground cinnamon 
1/4 cup fresh orange juice 
2 tablespoons potato starch 
Crust: This can be prepared one week in advance and refrigerated. 

Preheat oven to 350 degrees. Line two baking sheets with parchment
paper. Place the matzah cake meal, potato starch, brown sugar and
cinnamon in food processor with metal blade.

Pulse on and off until blended. Add margarine and process until
ingredients are blended. Turn onto parchment paper.  Press mixture
together to form pea-sized lumps. Place the baking sheets on the middle
and lower racks in oven. Bake 13 to 15 minutes or until lightly browned,
switching the position after 6 minutes. Let cool. 

Place the lumps in a food processor and pulse until finely ground.
Remove from processor, measure out 4 cups, and save remainder for
another use. 

Place the ground cookies and brown sugar in processor and pulse to
blend. Add melted butter and pulse until the dough starts to clump
together. Preheat oven to 350 degrees. Butter the sides and then press
the crumb mixture onto the bottom and 3/4 of the way up sides of a 9- or
10-inch spring form pan. 

Filling: Place cream cheese and half-and-half in processor bowl, and
process until smooth. Add sugar and process until blended. Add eggs and
egg yolks and pulse together until blended. Pour mixture into crust.
Place on middle shelf of preheated 350-degree oven and bake 45 to 50
minutes, until top looks dull. The center of the cake should not shake
when you move the pan. Remove from oven. Punch some holes in a piece of
aluminum foil to let steam escape and cover top of cake. 

Let cool to room temperature. Refrigerate overnight or up to 2 days
ahead. Make the topping and refrigerate until cold. Spoon on topping
before serving. 
Topping: Place cherries in colander over a bowl and let them thaw. Place
juice in small saucepan, bring to boil and cook until reduced by half. 
Remove from heat and add sugar, wine, cinnamon and orange juice. Stir
until sugar dissolves. 

Pour sauce over the cherries and refrigerate overnight or up to two
weeks. Place colander over a bowl and put cherries in colander. Put the
potato starch in a small cup.  Stir 1/4 cup of cherry marinade gradually
into the potato starch. 

Place remainder of marinade in pot and bring to boil. Add potato starch
and cherries. Bring mixture to boil, stirring constantly, and cook until
thickened. Allow to cool thoroughly. Spoon over cheesecake. Makes 16

Note: To make vanilla sugar, scrape the seeds out of vanilla beans and
place both seeds and beans into 1 pound of sugar. Let the sugar absorb
the flavor for a couple of days, and then use in recipes in place of
regular sugar. 

Original source: PASSOVER DESSERTS
                 Penny W. Eisenberg

Current source: "Books For Cooks: Baking teacher gets creative 
                 with Passover desserts"
                 Sandra Silfven
                 THE DETROIT NEWS (on-line edition), 4/7/98

Return to RFCJ Archive Page