Passover Cheesecake
I found this delicious Passover Cheesecake With Strawberry Sauce at RockyMountainNews.com. Enjoy!
Makes: 16 servings
2 cups soft coconut macaroon cookie crumbs or ground walnuts
3 tablespoons margarine or butter, melted
4 packages (8 ounces each) cream cheese, softened
1 cup plus 1 teaspoon sugar, divided
2 tablespoons grated orange peel
4 eggs
2 cups strawberries, hulled, quartered
2 teaspoons orange juice
• Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees if using a dark nonstick 9-inch springform pan).
• Mix cookie crumbs and margarine. Press firmly onto bottom and 1 inch up side of lightly greased springform pan. Bake 12 minutes.
• Meanwhile, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until well-blended. Add peel; mix well.
• Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.
• Bake 55 minutes or until center is almost set.
• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
• Refrigerate 4 hours or overnight.
• Place strawberries in blender or food-processor container; cover.
• Blend until smooth; strain. Stir in juice and remaining 1 teaspoon sugar.
• Serve spooned over cheesecake slices. Store leftover cheesecake in refrigerator.
Nutritional information per serving: 320 cal., 24 g fat (14 g sat.), 120 mg chol., 20 g carb., 270 mg sodium, 1 g fiber, 6 g pro.