68 | APRIL 14 • 2022
continued from page 66
Almost two years later,
Lieberman’s website has
more than 100 recipes,
and more are added each
week. “I am able to make
a full-time income from
multiple streams of revenue,
including freelance recipe
development, food photog-
raphy, website maintenance
and meal prep services,” she
says.
In honor of her Jewish
roots, she has a whole cat-
egory dedicated to Jewish
recipes. “Easy haman-
taschen, air fryer latkes with
homemade applesauce and
the classic matzo ball soup,
are made from fresh and
healthy ingredients, but still
allow you to celebrate in
style,” she says.
Lieberman hopes to con-
tinue doing what she loves
while having the freedom to
work on her own terms and
provide healthier meals to
the world.
“My main goal for my
readers, and basically my
business’s mission in gener-
al, is to provide approach-
able, family-friendly ‘health-
ier’ meals to those that love
to get in their kitchen and
cook good food.
“I never impose views
on diets or restricted eating.
Instead, I focus on using
quality ingredients for
made-from-scratch recipes.
Food should be both enjoy-
able and fresh (i.e. lots of
fruits, vegetables and other
whole foods),” Lieberman
adds.
While Lieberman loves
helping others in the kitch-
en, she also hopes to be a
source of inspiration for
those who feel “stuck” and
want to make a change. “I
hope I can encourage others
to leap, even if they don’t
know exactly where it’ll take
them. Life is too short to
live without passion, espe-
cially 40+ hours a week.”
ALANA’S PASSOVER
CHEESECAKE
“I’ve been making a Passover
cheesecake for at least five
years now,” she says. “I orig-
inally came up with the idea
because it’s one of the only
desserts that does not require
matzo meal or a different flour
substitute since there isn’t any
in the traditional version any-
ways. Instead, I simply opt to
make the crust with coconut,
just like coconut macaroons,
for a grain-free substitution.
Now, I can’t go a single
Passover without making it
because my family begs for it
every year!”
Ingredients
For the Coconut
Macaroon Crust:
2 cups sweetened flaked coconut
¼ cup granulated sugar
2 large egg whites
½ teaspoon vanilla extract
¼ teaspoon kosher salt
For the Vanilla Bean
Cheesecake
16 ounces cream cheese (2 blocks)
room temperature
1 cup granulated sugar
1 cup sour cream. room temperature
2 tablespoons potato starch
½ teaspoon vanilla extract
¼ teaspoon kosher salt
vanilla bean seeds, scraped from
1 pod
For the White
Chocolate Mousse
1 cup heavy cream
¼ teaspoon vanilla extract
2 tablespoons powdered sugar
4 ounces cream cheese (½ a block)
room temperature
4 ounces white chocolate (1 baking
bar) melted
Directions
Prepare a 9-inch spring form pan
by spraying it with nonstick spray
and adding a circular piece of
parchment paper to the bottom.
Preheat oven to 325 degrees F.
Make the crust: Whisk together
sugar, egg whites, vanilla extract
and salt in a bowl until fully
combined and frothy. Fold in the
coconut until thick and evenly
moistened.
Scoop mixture into bottom of
the prepared pan. Press down
until it forms a thin layer of crust
on the bottom, working your way
up the sides to cover thinly about
a ½-inch up the sides.
Bake crust for 15 minutes until
set on the bottom and lightly
golden brown on the sides. Allow
to cool completely. Increase
the oven temperature to 350
degrees F.
Make the cheesecake filling:
In the bowl of a stand mixer, beat
the cream cheese with a paddle
attachment until soft and creamy,
about 2 minutes.
Add the sugar, sour cream,
potato starch, vanilla, and salt
and mix until smooth, about 3
minutes, scraping the sides of the
bowl halfway through.
Mix in the vanilla bean seeds
until evenly incorporated, about
30 seconds. Don’t overmix.
Spread the cheesecake over
the cooled crust and bake at
350 degrees F. for 30 to 35
minutes, until the edges are set
but the center still jiggles slightly.
Remove from the oven and cool
completely.
Make the white chocolate
mousse: Clean the bowl of your
stand mixer. Then, add the heavy
cream and vanilla extract. Beat
with whisk attachment until soft
peaks form, about 3 minutes.
Add the powdered sugar
and mix until combined and the
peaks become stiffer, about 2
minutes.
Carefully scoop out the
whipped cream to a separate
bowl and set aside.
Again, in the bowl of your
stand mixer, beat cream cheese
until light and fluffy. Add the melt-
ed white chocolate and mix until
smooth and creamy.
Remove the bowl from your
stand mixer. Using a rubber spat-
ula, carefully fold the whipped
cream into the beaten cream
cheese by hand, taking care not
to deflate the whipped cream.
Spread the white chocolate
mousse over the cooled cheese-
cake. Allow to set in the refrig-
erator for at least 1 hour before
serving.
Find more recipes from Your Home,
Made Healthy at www.yourhomemade-
healthy.com
NEXT DOR
VOICE OF THE NEW
JEWISH GENERATION
Kosher For Passover Cheesecake