While cheesecake is good year round and for every occasion, it is super easy to make a kosher for Passover version with some canned macaroons!
4 packages of cream cheese, room temperature
1 cup of sugar
1 1/2 tsp of vanilla
1 tsp lemon juice
1 can of regular coconut macaroons (or homemade if you prefer)
Preheat your oven to 325F degrees.
Butter or spray your cake pan.
I would recommend using a spring form pan so the is no issue removing the cake from the pan later on.
Crumble the macaroons into the pan & push down with your hands to form a crust, bringing it up the side a little bit.
In a large bowl whisk together (with an electric mixer or a Kitchen Aid whisk attachment) the cream cheese, vanilla, sugar, eggs & lemon juice until smooth & fluffy.
Pour the mixture on the crust and smooth the top out.
Bake the cheese cake for about 55 minutes or until golden brown & fully cooked.
Test the done-ness by sticking a toothpick in the batter & making sure it comes out clean.
Let cool to room temperature and then refrigerate for 4 hours.
Take out 30 minutes to an hour before serving & top with anything you want!
Fruit, compote, chocolate sauce or in my case I made some simple salted caramel sauce & drizzled it across the top.