Make your cheesecake look special for Pesach with this macaroon crust and beautiful chocolate drizzle. If you are pressed for time, store-bought macaroons work well.

Macaroon Cheesecake
- Cooking and Prep: 2 h
- Serves: 8
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Contains:
Ingredients (13)
Macaroons
Filling
Topping
Garnish
Start Cooking
Prepare the Macaroon Crust
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Preheat oven to 350 degrees.
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Prepare a baking sheet with parchment paper or nonstick cooking spray. In a large bowl, whisk egg whites, sugar, and salt. Stir in coconut until combined. Drop batter onto baking sheet one tablespoon at a time, or pipe through plastic bag with the corner cut to create a tip. Bake for 25 minutes, until golden. Let cool.
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To make crust, crumble about 10 macaroons to make two cups crumbs. Press into a 9-inch springform pan.
Fill and Bake
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To make the filling, using a stand or hand mixer, mix cream cheese, sugar, and vanilla extract. Add eggs one at a time, blending well between each addition. Pour cheese mixture into crust.
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Bake for one hour. If cheesecake begins to brown, cover loosely with parchment paper.
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Let cool for 10 minutes. Meanwhile, prepare topping.
Top
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To make the topping, mix sour cream, sugar, and vanilla extract. Pour over cheesecake and return to the oven for an additional seven minutes. Let cool fully; then refrigerate.
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To make chocolate-drizzled macaroons: Place macaroons on wire rack. In a double boiler over simmering water, melt chocolate chips. Pour melted chocolate into a squeeze bottle. If you don’t have a squeeze bottle, you can use a plastic bag with a small opening cut at the corner. Handle carefully, wrapping with a small towel if chocolate is too hot. Squeeze gently to drizzle over macaroons. Refrigerate to set chocolate.
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Garnish cheesecake with plain or chocolate-drizzled macaroons.
Credit
Photography by Heather Winters