Kosher for Passover Cheesecake

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==Ingredients==
=== Crust ===
* 1 stick lightly salted butter
* 2 chocolate macaroons finely ground kosher for Pesach
=== Filling ===
* crumbs
* ¼ cup sugar
* 2 lbs cream cheese, (room temperature)
* 1½ cup sugar
* 1½ tbsp fresh lemon juice
* pinch salt
* 4 large eggs, (room temperature)
* ½ cup Brazil nuts, chopped
=== Sour cream glaze ===
* 2 cup sour cream
* ¼ cup sugar
* 1 tsp vanilla extract
* little grated lemon zest
* 2 tbsp Brazil nuts, chopped
==Directions==
=== Crust ===
# Melt butter and combine with crumbs and sugar in food processor or with a fork until blended.
# Press small amounts of mix all the way up sides of an ungreased spring-form and then press the remaining crumbs over bottom of spring-form.
=== Filling ===
# In mixer; whip cream cheese on high speed for 5 minutes.
# Add sugar and beat for 2 minutes more.
# Add lemon juice and salt and blend together thoroughly.
# Add the eggs, one at a time, keeping the mixer on the lowest speed (just until each egg has been incorporated into batter.
# Fold in Brazil nuts with a spatula. If using food processor: put sugar in first.
# Cut each 8 oz block of cream cheese into eight 1" cubes and add the first 8 cubes to bowl.
# Process using on-off pulse about 25 times and then add rest of cream cheese gradually, until mixture 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 eggs in a bowl, break them up slightly with a fork, and then add them to batter in processor bowl, and fold them lightly into batter with rubber spatula preventing them from sinking to bottom.
# Cut the eggs in batter by using on-off pulse 10 times.
# Scrape down sides with spatula and pulse on-off 5 times more.
# Fold in nuts with a rubber spatula.
# Pour batter into crust and bake at 350°F for 55 minutes.
# Let cool for 10 minutes before you glaze.
=== Topping ===
# Combine evenly and smoothly over top of baked filling, sprinkle nuts around border, grate lemon zest into the center as decoration, and return to 350°F oven for 10 minutes.
# Remove from oven and immediately place in refrigerator to cool 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 kosher cookie crumbs.
Category:Cheesecake Recipes
Category:Passover Recipes