With the Passover festivities in full swing, it seemed only fitting that a cheesecake be served for one of our desserts. This one uses my patented soy cheesecake recipe, but with a twist on the crust and the topping. I made a flour-free crust (recipe to follow), and then I purchased those delicious-looking strawberries that you can find at all the markets right now during the spring season, decoratively placed them over the top of the cake, and then glazed them by gently brushing them with a Passover jelly melted down in a small pot over the stove. The results were both beautiful to look at and even better to eat. Everyone considered the cheesecake to be made from authentic dairy products, but we all knew better. Always a hit. Enjoy!
Kudos to Norene Gilletz for her easy-peasy Passover pie crust recipe – it was a snap. I modified it slightly.
Passover pie crust
1 cup matzo cakemeal (her recipe calls for matzo meal)
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup canola oil (or tub margarine)
2 tablespoons orange juice
Combine ingredients in the food processor and mix until blended, about 20 seconds (you may need to scrape the sides of your processor once or twice in between processing). Press into the bottom and up the sides of a lightly sprayed 10″ springform pan. Bake at 375 degrees F. for 15 minutes, until golden.
May be frozen.