Passover Cheesecake

Adapted from The Vilna Vegetarian Cookbook by Fania Lewando

6 tablespoons unsalted butter, melted
1 tablespoon matzo meal
6 large eggs
2 cups farmer or ricotta cheese
1/3 cup sugar
2 tablespoons sour cream
1/2 teaspoon cinnamon
Dash of salt
1 cup blueberries, plus more for garnish
4 matzos
1 tablespoon cinnamon sugar (optional)

1. Preheat the oven to 350 degrees and brush the bottom and sides of a 9-inch spring form pan with about one tablespoon of the melted butter, and then sprinkle with matzo meal.

2. Separate 3 eggs and set the whites aside. Put 4 tablespoons of the melted butter in a bowl and stir in the cheese, 3 whole eggs, 3 egg yolks, the sugar, sour cream, cinnamon, and salt. Mix until creamy, then gently fold in the blueberries.

3. Whisk the 3 leftover egg whites on high using an electric mixer until stiff peaks form. Carefully fold into the cheese mixture.

4. Soak the matzos in cold water for 5 minutes. Line the bottom and sides of the spring form pan with half the matzos to make a thick layer of crust and pour in the cheese batter. Layer the remaining matzos on top and brush with remaining butter. If you like, sprinkle a little cinnamon sugar on top.

5. Place in the middle rack and bake in the oven for 60 to 70 minutes or until golden and crispy on top. Cool and serve with additional berries for garnish.

Yield: 10 to 12 servings

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