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|Passover Chocolate Cheesecake|
"This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich."
- 2 1/2 cups crushed chocolate macaroon cookies
- 1/3 cup butter, melted
- three (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 4 teaspoons matzo meal
- 1/four cup milk
- 1/2 teaspoon vanilla extract
- three eggs
- 1 cup semisweet chocolate chips
- 1 teaspoon butter
|Prep : 1H15M||Cook : 16M||Ready in : 2H|
- Preheat the oven to 375 stages F (190 tiers C). In a small bowl, stir collectively the overwhelmed macaroons and butter. Press into the lowest of a 9 inch springform pan. Bake for 15 mins in the preheated oven; put off and funky.
- In a medium bowl, stir cream cheese and sugar together until well combined. Stir in matzo meal, milk and vanilla until smooth. Mix inside the eggs one at a time.
- Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 2d durations until melted, stirring at each c language. Stir into the cream cheese batter. Pour the batter over the cooled crust and easy the pinnacle.
- Bake inside the preheated oven for 40 minutes, or until the middle appears solid when jiggled barely.
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