Ok, first of all, the cake fell badly. But it tastes amazing, so I'm posting it. Now, the picture...
A quick search of "Passover Cheesecake" found this one from Chabad. I'm adding an almond crust, but it's still gluten-free and kitnyot-free. I liked the idea of whipping the egg whites separately, like a soufflé. It's still going to fall if you cool it too quickly, but the chiffon nature will keep it from turning into a brick when it does.
I made a 6" cake with a half recipe, and it really filled the springform. I don't know how the original fit in a 9x13. Plus, the photo was clearly from a round cake pan, probably a springform. I'm going to assume that your standard 9" or 10" springform will be the best choice.
2 C ground almond meal
1/4 C butter, melted
1/8 tsp nutmeg
6 eggs, separated
1-1/4 C granulated sugar
*2 bricks cream cheese
1 C nonfat sour cream or nonfat Greek yogurt
*2 tsp lemon juice (because extracts are not KLP)
1 Tb potato starch
1. Grease the pan with a little bit of butter. The original recipe skips this step, and I think it's why my cake imploded. If you have parchment paper, it wouldn't hurt to make a collar for the pan, like you were making a soufflé. Separate the eggs now, so the whites can come up to room temperature by the time you need them. Room temperature egg whites make better meringues.
3. Beat together egg yolks and 1/2 C sugar until pale and fluffy. Beat in yogurt, lemon juice, cream cheese, and potato starch until smooth.
5. Turn off oven and keep the door shut. Cool cake in oven like that for one hour. Then crack the door open and cool for another hour.
6. Once cake is close to room temperature, loosen the sides from the pan with a thin knife and pop the spring. If you're lucky, most of the cake will stay intact. It's pretty awesome-tasting just like that, or you can beat together a cup of yogurt with a tablespoon of sugar for topping, and/or top with fresh or cooked fruit.
|I snacked on all the crumbly bits that fell off|
Difficulty rating :)