Passover cheesecake

Ingredients for 1 servings:

• 50 g pecans or walnuts
• 25 g flour (matzo meal), coarse
• 30 g sugar
• 2 ½ tbsp butter, soft
• Salt
• 200 g double cream cheese
• 1 egg(s)
• 20 g sugar
• 75 g crème fraîche
• ½ tbsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

simple, dairy, kosher le Pesach

Preheat the oven to 150°C. For the base, chop the nuts in a food processor, then add the matzo meal, sugar, butter, and a pinch of salt. Spread the resulting batter evenly over the bottom of an 18 cm diameter pan. For the topping, beat the cream cheese until smooth and then quickly, but not too long, with the egg, crème fraîche, sugar, and cornstarch. Spread the cream cheese mixture over the base and bake for about 20 minutes. It’s best to watch the cake closely to ensure it doesn’t overcook or brown. To test the cake’s doneness, shake the pan; the cream cheese mixture should still have slight ripples. After baking, let it cool and refrigerate for at least three hours.