How To Make Passover Cheesecake with Strawberry Sauce
Strawberry sauce lends tart and zesty hints to this dense and rich passover cheesecake, made with cookie crumbs and cream cheese, for a heavenly treat.
Serves:
Ingredients
- 2cupscoconut macaroon cookie crumbs,soft
- 3tbspmargarine
- 4pkgphiladelphia® cream cheese
- 1cupsugar,plus 1 tsp more
- 2tbsporange zest
- 4eggs
- 2cupsfresh strawberries
- 2tspfresh orange juice
- 1tspsugar
Instructions
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Heat oven to 325 degrees F.
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Mix cookie crumbs and margarine; press onto the bottom and 1-inch up on the side of a springform pan sprayed with cooking spray.
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Bake for 12 minutes.
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Meanwhile, beat cream cheese and 1 cup of sugar with mixer until well blended. Add zest; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour into the crust.
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Bake for 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake, then cool before removing the rim.
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Refrigerate for 4 hours.
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Blend strawberries in blender until smooth, then strain. Stir in orange juice and remaining sugar.
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Serve spooned over cheesecake slices. Enjoy!
Nutrition
- Calories: 297.83kcal
- Fat: 16.55g
- Saturated Fat: 6.01g
- Trans Fat: 0.39g
- Monounsaturated Fat: 4.15g
- Polyunsaturated Fat: 1.41g
- Carbohydrates: 35.27g
- Fiber: 1.36g
- Sugar: 24.61g
- Protein: 4.11g
- Cholesterol: 63.37mg
- Sodium: 259.50mg
- Calcium: 38.15mg
- Potassium: 131.64mg
- Iron: 1.75mg
- Vitamin A: 95.39µg
- Vitamin C: 12.51mg
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