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Matzah Chocolate Cheesecake - Jewish Quarantine Kitchen

Missy Sosman

Crust:

  • 1/3 C unsalted butter
  • 2 oz. semi-sweet chocolate
  • 1 1/3 C matzah meal
  • 1/3 C sugar

Preheat oven to 350. Melt butter and chocolate together. Stir. When smooth, mix in matzah meal and sugar. Press into bottom and sides of a 9” springform. Bake about 8 minutes until firm. Remove and refrigerate until chilled.

Filling:

  • 9 oz. semi-sweet chocolate, chopped coarsely
  • 11 oz. cream cheese, room temp
  • 2/3 C sugar
  • 6 eggs, room temp
  • 4 t vanilla
  • 1/3 C whipping cream

Preheat oven to 375. Melt chocolate in a microwave or double boiler, and stir until smooth. Cool slightly. Beat in cream cheese and sugar until light and fluffy. Beat in eggs one at a time. Blend in vanilla. Beat in chocolate and whipping cream. Pour into chilled crust. Bake 30-35 minutes, until the outside is firm and lightly browned but the center is still soft and slightly jiggles when pan is shaken. Remove from oven and refrigerate until well chilled.

Topping:

  • 1 ½ C whipping cream, whipped
  • ¼ C powdered sugar
  • ½ t vanilla
  • Chocolate curls or shavings or fruit like strawberries, raspberries etc.

Beat whipping cream, powdered sugar, and vanilla, until soft peaks form.

To serve: Remove cake from springform. Right before serving, decorate with whipping cream anyway you’d like on top of cake. Add chocolate curls or fruit.

May 26, 2020 3 Sivan 5780