68 | APRIL 14 • 2022 

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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

