9x13 Pesach Cheesecake with Sour Cream Topping
Ingredients
Crust: (This crust is one recipe of Pesach Chocolate Chip Squares)
- 1 cup sugar
- 2¼ cups almond flour
- 1 cup chocolate chips (or equivalent chopped chocolate)
- ½ tsp salt
- ½ tsp baking powder (optional)
- 2 eggs
- ½ cup oil
Filling:
- 2 (8 oz) containers whipped cream cheese, at room temperature
- ¾ cup sugar
- 3 eggs, at room temperature
Topping:
- 1 (16 oz) container sour cream
- 1 tbsp sugar
Instructions
- Preheat oven to 350°F.
- Prepare the Pesach Chocolate Chip Squares cookie dough, mixing together dry ingredients, then adding wet ingredients. Bake for 35-40 minutes. You want to over bake it a bit (the original recipe bakes for 25-35 minutes), as the drier it is the less soggy it will become once the cheesecake is on top of it. Let cool.
- Prepare the cheesecake mixture: in a bowl, combine room temperature cream cheese, sugar, and eggs. Use a whisk and mix until combined and not lumpy anymore. A few lumps are ok though.
- Pour over the cooled cake and return to the oven for 45-50 minutes, until it seems set.
- Let cool for a bit, and while it cools, prepare the topping: In a small bowl, mix together the sour cream with 1 tablespoon sugar. Pour over the cheesecake. Smooth by using an offset spatula or spoon. Cheesecake does not need to be completely cooled, 10-15 minutes is enough. Return to oven and bake an additional 15-18 minutes.
- Let cool and refrigerate. Cut into the cake only when chilled. Keep cake refrigerated.
