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Passover Two-Cheese Macaroon Cheesecake

Passover Two-Cheese Macaroon Cheesecake recipe
photo by:kraft
Cream cheese, sour cream and cottage cheese give this Passover cheesecake extraordinary texture. And the flavor? That's the mmm-macaroon cookie crumbs.
20 min
6 hr 20 min
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
container  (16 oz.) BREAKSTONE'S Cottage Cheese
cup  sugar
tsp.  imitation vanilla
cup  BREAKSTONE'S Sour Cream
cups  sliced strawberries

Make It

PREHEAT oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix cookie crumbs and margarine; press firmly onto bottom of pan.

BEAT cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Spread sour cream over top of cheesecake; top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Healthy Living
Save 40 calories and 4 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese; BREAKSTONE'S Low Fat Cottage Cheese with Calcium and Vitamin D; and BREAKSTONE'S Reduced Fat Sour Cream.
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.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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