So I'm making a Cheesecake for Passover

[MadBadger]

I just need to figure out the crust. My Dad doesnt like macaroons, so thats out. And I dont like nuts, so no nutty crust. I was thinking of either using Kosher for passover Lady Fingers, or Kosher for passover Chocolate Pinstripe Cookies. Anybody have any thoughts on either of those, or something else I could use?

[GoneOffShore]

1. How are you with flour less chocolate cake?

8 eggs
1 lb butter
1 lb chocolate
1 cup espresso
1 cup light brown sugar
1 fourth teaspoon of salt

Combine butter, salt, espresso and sugar in a sauce pan over medium heat and heat and stir until sugar is dissolved. Add the chocolate and stir until blended. Set aside to cool slightly.

Mix the eggs with an electric beater for 1-2 minutes. When the chocolate mixture is cool enough so that it won’t cook the eggs, blend the egg mixture into it. Don’t whip. Just blend it together well.

Pour mixture into a 9 inch cake pan with 2 inch sides that has been lined with parchment paper and wrapped with food wrap. I use a spring form pan. Not sure if you need to line the sides of the spring form. Place cake pan with mixture in a larger pan and add hot water to the larger pan until it reaches half way up the side of the cake pan. Bain Marie process. Bake in a pre-heated 350 degree oven for 45 minutes or until knife inserted in torte comes out moist with a few crumbs attached. DO NOT OVER COOK! NOTE: if you wrap the pan with food wrap you may need to cook it longer than stated.

Set out and let cool.

I like this torte at room temp the day it is made and I serve it with unsweetened whipped cream and a few raspberries or sliced strawberries on each plate. You can also serve it with a raspberry sauce or an orange salad. The original recipe from The Capitol Grill in Philly called for chilling it overnight in refrig. The texture is then more dense. But this torte is dense enough just out of the oven and cooled to room temp.

[MadBadger]

2. Well, I'm making a cheesecake, just trying to figure out the crust

Everything in a cheesecake except the crust is fine for passover.

[GoneOffShore]

3. Yes, I know

But then I'm not a great fan of anything that doesn't rise.

the flour less cake is an alternative though.

[housewolf]

4. Here are some ideas from Chowhounds

I think either the ladyfingers or any sort of Kosher for Passover cookies would work out fine.

Here are some ideas from some Chowhounds:


mixed together 3/4 cup of crushed matzoh, 1/4 cup of butter,melted, & 1/4 cup of sugar. Pressed it onto the bottom & a bit up the sides of a springform pan- worked well, cheesecake part was lemon flavored. If you have almonds or macadamia nuts, could also crush some & add.
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Here's the recipe I use, which I think would work with matzoh meal substituted for the flour:

2/3 cup all purpose flour
2/3 cup unsweetened flaked coconut
1/3 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
pinch salt

Preheat oven to 350°F.

Stir flour, coconut, sugar and salt in medium bowl to blend. Drizzle
butter over and mix until crumbs stick together; press firmly onto
bottom of pan.

Bake crust until golden brown, 20- 25 minutes.
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Here's the recipe I use and it comes out great.

1 C. matzo meal
1/4 C. sugar
1/4 C. butter, melted
24 oz. cream cheese, softened
1 C. sugar
3 eggs
1/2 tsp. grated lemon rind
1 T. lemon juice
Lemon slices

1. Combine first 3 ingredients in a bowl; blend well. Press in bottom of an ungreased 9-inch springform pan. Set pan aside.
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I haven't done it in years, but have been successful substituting KP kichel for graham crackers for a Passover cheesecake crust.
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For crust

* 3/4 cup sliced blanched almonds, toasted and cooled
* 2/3 cup sugar
* 2/3 cup matzo cake meal
* 1/4 teaspoon salt
* 8 tablespoons unsalted butter, melted and cooled slightly


Read More http://www.epicurious.com/recipes/food/views/Passover-Lemon-Cheesecake-242023#ixzz0ih0ZP7Z5
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[surrealAmerican]

5. I'm thinking the ladyfingers (if they're crunchy) ...

... or kichel would make a reasonably good crumb crust. You could, perhaps, make a meringue shell, but that could get soggy under a cheesecake.

[FreeState]

6. Make your own graham crackers - just leave out the leavener since you don't need it for crust

they will be perfect for the crust and they are very easy to make.

http://www.101cookbooks.com/archives/000126.html