2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
6 Tbsp. margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
4 egg s
2 Tbsp. grated orange zest
1 pkg. (10 oz.) frozen strawberries in lite syrup, thawed, drained, reserving 1/4 cup syrup (Kosher for Passover)
2 tsp. orange juice
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Let's Make It
Mix cookie crumbs and margarine. Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan. Bake at 350°F for 10 minutes.
Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in peel; pour over crust.
Bake for 50 to 60 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Place strawberries in blender or food processor container; cover. Blend until smooth. Strain. Stir in reserved syrup and juice. Serve with cheesecake.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
10 to 12
* 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.