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  • Passover Cheesecake with Strawberry Sauce

Passover Cheesecake with Strawberry Sauce

(11) 10 Reviews
Prep Time
Total Time

16 servings

This cheesecake with strawberry sauce is perfect for Passover. And, quite frankly, perfect for every other occasion we can think of, as well!

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What You Need

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Make It

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  • 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.

Size Wise

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


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


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 320
Total fat 24g
Saturated fat 14g
Cholesterol 135mg
Sodium 260mg
Carbohydrate 20g
Dietary fiber 1g
Sugars 18g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • Arlene1022 |

    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 |

    one of the best passover deserts I have ever had

  • ziemba3 |

    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.

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