Tarragon-scented goat cheese cheesecake

Time 2 hours
Yields Makes 15 first-course servings or 10 main-course servings
Tarragon-scented goat cheese cheesecake
(Lawrence H. Ko / Los Angeles Times)

In a bowl, blend the matzo meal, melted butter and walnuts together with a wooden spoon. Press the mixture into the bottom and slightly up the sides of a 10-inch springform pan. Chill while preparing the filling.


Heat oven to 325 degrees. In the bowl of a food processor or using an electric mixer, blend the goat and cream cheeses together. Mix in the eggs, followed by the sour cream, salt, tarragon and pepper, beating well.


Pour the mixture into the chilled crust and place the pan on a baking sheet. Bake until the center is set, 50 to 60 minutes. Turn off the oven and let the cake remain in the oven for 30 minutes. If serving warm: Cool down to just warm, carefully remove the outer ring, slice with a knife dipped in ice water and serve, or cover with plastic wrap and chill till firm.

Delicious as a main course at a vegetarian Seder or, served chilled, for a quick lunch or dinner during Passover week. Suitable for Ashkenazim and Sephardim. To avoid last-minute heartache if serving the quiche warm, do not attempt to remove the bottom circle of the pan from the quiche, unless it has been previously lined with a circle of parchment paper. The bottom can be more easily removed as the quiche chills.

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