Passover 2 Chocolate Cheesecake

Passover 2 Chocolate Cheesecake

I found a recipe for the crust from a Gourmet 2008 recipe that I modified just a little to make this luscious two chocolate cheesecake. I could not find any matzo cake meal so I used regular matzo meal which is a larger flake than the cake meal. For a crust that is perfect, it helps to give it a light crunch. When making a crust using the matzo meal, you have to gently pat it into the bottom and a little up the sides of the spring form pan. If you press it in with a heavy hand, it can come out really tough and hard. It’s no fun when you are slicing your cheesecake in front of guests and you need a chainsaw to get through the crust. This version of a cheesecake is heavy so keep your slices on the thin side. This is definitely a chocolate lover’s cheesecake.

Crust

1 cup sliced almonds toasted

2/3 cup sugar

2/3 cup matzo meal

½ teaspoon cinnamon

¼ teaspoon salt

1 stick of unsalted butter, melted slightly cooled

Filling

1 lbs. good quality white chocolate, finely chopped

4 (8oz) packages of cream cheese, room temperature

1 cup of sugar

¼ teaspoon salt

4 lg eggs

1 cup sour cream

½ cup whipping cream

2 tablespoons of vanilla extract

Topping

½ cup milk chocolate chips

½ cup whipping cream

¼ cup of sliced almonds toasted

2 oz of white chocolate, finely chopped

Preheat the oven to 325 degrees.

Pulse almonds, sugar, matzo meal, salt and cinnamon in a food processor until finely ground. Transfer to a bowl and stir in butter until combined. Gently press onto the bottom and a little up the sides of a 10” spring form pan. Bake for 15 minutes. Cool completely.

Place the white chocolate in a double boiler over gently simmering water and melt until smooth. Cool to lukewarm. In a large mixing bowl, beat the cream cheese, sugar and salt until light and fluffy. Add the eggs one at a time until each is incorporated. Add the sour cream, whipping cream and the vanilla. Beat until all is incorporated. Add the white chocolate and beat until thoroughly combined. Pour over the crust and bake in the oven for about 1 hour and 20 minutes. It the top gets too brown, gently lay a piece of foil over the top. Turn the oven off and leave the oven door slightly open for 30 minutes. Refrigerate the cake overnight uncovered.

Melt the milk chocolate and the whipping cream in a small saucepan over low heat. Stir until all is melted and smooth. Refrigerate for 4 hours until the ganache is frosting spreadable. Smooth the ganache over the top of the cake. Sprinkle the toasted almonds on top. Sprinkle the white chocolate around the outer edge of the cake. Slice thinly and serve.

Serves 12-14