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Almond Cream Cheesecake

By: Sharon Matten January 06, 2022
Rich, creamy, chocolately, decadent, delicious…and no one will believe it’s non-dairy AND Kosher for Passover!
Rating
0 from 0 votes
Servings: 1

Ingredients

  • 10 ounces canned chocolate macaroons, ground
  • parchment circle
  • nonstick spray
  • 1 recipe Almond Cream Cheese, room temperature
  • 1/2 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chocolate chips, melted and cooled slightly
  • Additional nuts, chocolate and powdered sugar for garnish

Rich, creamy, chocolately, decadent, delicious...and no one will believe it's non-dairy AND Kosher for Passover!

Instructions

  1. Preheat oven to 350°F.
  2. Spray the bottom only of an 8 or 9-inch springform pan with nonstick spray. Do not spray the sides.
  3. Place the parchment circle on the bottom of the pan.
  4. Press the macaroons onto the bottom and 1/2-inch up the sides of the pan. Set aside.
  5. In the bowl of a mixer using the paddle attachment, blend together the sugar and cream cheese. Mix in the eggs one at a time. Blend in the vanilla extract.
  6. Pour all the batter into the prepared pan EXCEPT 1 CUP of batter.
  7. Blend the melted chocolate into the reserved batter.
  8. Spoon batter into the cake, then swirl with a knife or offset spatula.
  9. Bake for 30 minutes until set.
  10. Refrigerate at least 1 hour before serving.
  11. Garnish with additional chocolate and nuts.
  12. Sprinkle powdered sugar over the top.
  13. I

Tips

  • You can find the recipe for Almond Cream Cheese here: https://koshereveryday.com/almond-cream-cheese-kosher-for-passover/
  • If you don't have a springform pan you can use a deep pie dish.
  • If you'd like a thinner crust use 1/2-3/4 of the can of macaroons.
  • You can also make this a plain vanilla Almond Cream Cheesecake. Simply omit the chocolate from the recipe.
  • You can also top this cheesecake with your favorite fruits/berries.
  • You can make a completely chocolate Almond Cream Cheesecake by using 3/4 cup melted chocolate chips instead of just 1/4 cup.
  • It's important not to spray or grease the sides of the pan as it will hamper the rising of the cake.

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