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Passover Cheesecake with Strawberry Sauce
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Passover Cheesecake with Strawberry Sauce

5 Hours 10 Minutes
15 Min Prep
5 Hr 10 Min Cook
Enjoy a deliciously creamy Passover cheesecake. This Passover Cheesecake with Strawberry Sauce is the perfect addition to your Passover Seder.
What You Need
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16 servings
Original recipe yields 16 servings
2 cups soft coconut macaroon cookie crumbs
3 Tbsp. margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup plus 1 tsp. sugar, divided
2 Tbsp. zest and 2 tsp. juice from 1 orange, divided
4 egg s
2 cups fresh strawberries, quartered
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Let's Make It
1
Heat oven to 325°F.
2
Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
3
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.
4
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.
5
Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.
Kitchen Tips
Size Wise
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.
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 Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Note
Reduce oven to 300°F if using a dark nonstick 9-inch springform pan.
Make Ahead
Cheesecake can be baked ahead of time. Cool completely, then wrap securely in plastic wrap followed by foil. Freeze up to 2 months. Thaw wrapped cheesecake in refrigerator overnight.
Nutrition
Calories
320
Calories From Fat
0
% Daily Value*
Total Fat 24g
31%
Saturated Fat 14g
70%
Trans Fat 0g
Cholesterol 135mg
45%
Sodium 260mg
11%
Total Carbohydrates 20g
7%
Dietary Fibers 1g
4%
Sugars 18g
36%
Protein 6g
12%
Vitamin A
15%
Vitamin C
20%
Calcium
6%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* 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.
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