1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 egg s
1-1/4 cups BREAKSTONE'S Sour Cream
1 tsp. imitation vanilla
1 cup sliced strawberries
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Let's Make It
Preheat oven to 350°F. Mix crumbs, 2 Tbsp. of the sugar and margarine; press firmly onto bottom of 9-inch square baking pan. Bake 10 minutes. Remove from oven. Reduce oven temperature to 300°F.
Place cottage cheese in blender or food processor container; cover. Process until smooth. Place in large mixer bowl. Add cream cheese and 3/4 cup of the sugar. Beat with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Pour over crust.
Bake 45 minutes. Mix sour cream, remaining 2 Tbsp. sugar and vanilla. Spread evenly over cheesecake; bake an additional 10 minutes. Cool completely. Refrigerate 3 hours or overnight. Cut into 16 squares. Top evenly with strawberries just before serving. Store leftover dessert squares in refrigerator.
Enjoy a serving, 1 square, of this dessert at your Passover celebration.
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.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Prepare as directed, using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.