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Passover Cheese Cake


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Passover Cheese Cake


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Passover Cheese Cake

Passover Cheese Cake This cheese cake is very light and delicate. It freezes well. I make it on passover and all year round. You can substitute potato starch for corn starch for . Enjoy!


  • Prep Time : 10-15 min
  • Cook Time : 45-60 min
  • Ready Time : 55 min




  • 5 Eggs seperated
  • 1 cup Sugar
  • 1/3 cup Milk or cream
  • 1 teaspoon Vanilla Extract
  • 2 (8 ounce) boxes Temp Tee Whipped Cream Cheese
  • 3 tablespoons potato starch
  • 1/2 pint heavy whipping cream
  • 2 tablespoons Instant vanilla pudding


1. Separate eggs and place into two completely clean and dry bowls.
2. With an electric mixer beat the egg whites. When the eggs begin to stiffen, slowly add the sugar and continue mixing for another minute or two until stiff peaks form and the mixture is very white and shiny.
3. In a separate bowl beat the egg yokes, milk, vanilla, cream cheese and potato starch until smooth, about one minute.
4. Using a spatula, gently fold the egg whites in two batches into the cream cheese mixture.
5. Pour mixture into a greased springform or pie pan.
6. Gently bang the pan to release any air bubbles from the batter.
7. Place the pan in a 350 degrees F preheated oven.
8. Bake for 45 min to an hour.
9. Turn oven off, leave the cake in the oven for an hour with the oven door slightly open. (This step is done to avoid cake from cracking)
10. Refrigerate for at least 4 hours before serving.
11. To make the topping, Whip up whipping cream with instant pudding. Pipe on cake once cake is completely cooled.


About sealedwithacookie


I love food, cooking, baking, design and of course shopping. My style is unique and creativity runs in my blood. My three beautiful children and husband keep me busy, and for fun I blog about food at www.sealedwithacookie.wordpress.com




2 Responses to Passover Cheese Cake

  1. avatar says: Bev

    Beyond delicious!

  2. says: Mindy

    Looks yummy

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