Thursday, April 09, 2009
I brought a strawberry cheesecake to the Passover seder last night. Originally, it was going to be key lime, but then I couldn't find the recipe I wanted, so I switched to the Barefoot Contessa's raspberry cheesecake. But then I couldn't find any raspberries in the stores, so I switched to strawberry and played around with the recipe. You can't use flour during Passover, so I made my own crust using ground almonds, matzoh, fresh ginger and other good things. Turned out pretty well, I think. For the cheesecake part, I used less sugar, about a quarter of the lemon zest, low-fat sour cream, and neufchatel cheese instead of full-fat cream cheese, and I switched around the topping too, because I didn't want the berries to get smushed using Ina's method. Oh, and I used a larger (10.5-inch) springform pan, as there's no way a nine-inch pan would have worked for all that filling. I served this with chocolate dipped strawberries and lightly sweetened whipped cream.