Desserts

Passover Cheesecake with Strawberry Sauce

Passover Cheesecake with Strawberry Sauce recipe

photo by:kraft

Made this yesterday for Passover dessert. People asked for seconds! Also used the can of macaroons for crust w/o margerine. Will definitely make this again and not just for...read more

posted by

Arlene1022

on 4/19/2011

time

prep:

15 min

total:

5 hr 10 min

servings

total:

16 servings

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What You Need

cups soft coconut macaroon cookie crumbs

Tbsp. margarine, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup plus 1 tsp. sugar, divided

Tbsp. zest and 2 tsp. juice from 1 orange, divided

eggs

cups fresh strawberries, quartered

Make It

HEAT oven to 325°F.

MIX cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.

MEANWHILE, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.

BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

BLEND strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Note

Reduce oven to 300°F if using a dark nonstick 9-inch springform pan.

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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Arlene1022

posted:4/19/2011

Made this yesterday for Passover dessert. People asked for seconds! Also used the can of macaroons for crust w/o margerine. Will definitely make this again and not just for Passover!

jp43

posted:4/22/2008

one of the best passover deserts I have ever had

ziemba3

posted:4/22/2008

This cheesecake was delicious and easy to make. The only thing I did differently was to wrap the bottom of my pan in tin foil and place in another pan with hot water and then bake.

a cook

posted:4/7/2007

Instead of the 4 blocks of regular cream cheese, I substituted with 2 fat free and 2 reduced fat. I also used liquid egg substitute in place of 4 eggs. I used lemon cookie crumbs for the crust and real lemon peel in the cheesecake itself. Turned out pretty good and cut out a majority of the fat.

arsolo

posted:4/3/2007

My family could not believe this was a Passover cake! I'll be making it again!

gary38

posted:5/22/2005

The Best I tasted in a long time

leutenantDan58

posted:12/12/2004

Was so creamy and smooth- the family loved it !The kids all said they enjoyed this - they usually eat a jet- so you know it was GOOD!!

a cook

posted:11/13/2002

Similar to coconut macaroon cheesecake... can also use 1 T almond flavoring instead of all the orange stuff... and i usually omit the marg... just the can of macaroons pushed into the bottom.... Chocolate is YUMMY !!! and top with whatever !

a cook

posted:3/29/2002

A little sweet but a good one for my husband

a cook

posted:3/16/2002

Incredibly delicious - an amazing recipe!