Passover Cheesecake



Matzo is a flat, brittle bread made from only flour and water and

baked without leavening. Find it on the ethnic food aisle of your

local supermarket.

Ingredients



3/4 cup crushed matzo

1/4 cup butter, melted

1/4 cup sugar

3 (8-ounce) packages cream cheese, softened

1 cup sugar

3 large eggs

1/2 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

Preparation

Stir together first 3 ingredients. Press mixture into bottom and 1

inch up sides of a lightly greased 9-inch springform pan.



Beat cream cheese at medium speed with an electric mixer until smooth.

Gradually add 1 cup sugar, beating until blended.



Add eggs, 1 at a time, beating until blended after each addition. Beat

in lemon rind and juice. Pour mixture into prepared crust.



Bake at 375° for 45 minutes or until set. Remove cheesecake from the

oven; cool on wire rack. Cover and chill 8 hours. Gently run a knife

around edge of cheesecake, and release sides of pan.

Yield



Makes 10 to 12 servings

Southern Living, APRIL 2004

Chicken Soup with Matzo Balls

serves 6

A traditional Passover seder soup.



3 large eggs, separated

1 teaspoon salt, or to taste

Freshly ground black pepper to taste

2 tablespoons minced fresh parsley leaves

2 tablespoons chicken fat

1/3 cup seltzer

3/4 cup matzo meal

8 cups chicken stock or canned chicken broth

Carrot slices for garnish, if desired



In a bowl whisk the egg yolks, salt, pepper, parsley, fat and seltzer

until combined well. In another bowl beat the egg whites until they

hold stiff peaks and fold into the yolk mixture. Fold in the matzo

meal, a little at a time, and blend until the mixture holds its shape

but is still light. Chill, covered, for at least 2 hours.



With dampened fingertips, gently form the mixture into 12 matzo

balls. (Do not roll the balls between your hands or they will lose

their lightness.) Arrange on a plate and chill, covered loosely,

until ready to cook.



In a large saucepan bring the stock to a boil. Add the matzo balls

and simmer gently, covered for 40 minutes, or until tender when

pierced with a wooden toothpick.



The matzo balls can be cooked 1 day ahead and kept refrigerated,

covered. Reheat in the stock. Garnish the soup with the carrot slices.