Another winning recipe from my Aunt Rachel. She makes it with out the crust and it is as delicious if not better (and non-gebroksts).
A “sliver” of this cheesecake and a cup of coffee is my breakfast almost every morning on Pesach. If I’m craving something a little fruity, I will spread a little fruit jelly (usually fig or blueberry) on my slice for extra delicious decadance.
8-12 piece matzos
½ cup light brown sugar packed
1 stick unsalted butter or margarine, melted
¾ cup sugar
1 tbsp. vanilla sugar
1 tbsp. lemon juice
1 lb. farmer cheese
8 oz. sour cream
Preheat oven to 350 degrees. Line the bottom of a 9-inch round pan with parchment paper.
Using a food processor, grind the matzo into fine crumbs add the brown sugar and pulse a few times more. Transfer to bowl and stir in the melted butter. Pour the matzo mixture into the bottom of your prepared round pan. Using your fingers press down on Matzo mixture to create a thick crust. Refrigerate for 1 hour.
In a mixer on medium speed, combine all cheesecake batter ingredients together until creamy and smooth. Pour all cheese batter onto the matzo crust. Bake for 45 minutes.