Passover Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Ingredients
Crust:
small box Passover kickel
½ cup sugar
Filling:
¾ cup sugar
2 teaspoons potato starch
1 tablespoon matzoh cake meal
2 eggs
½ lb. whipped cream cheese, room temperature
1 teaspoon cinnamon
¼ cup melted butter
½ lb. creamed cottage cheese
1½ cup sour cream
juice and rind of 1 lemon
3 tablespoons grated orange rind
½ cup cup strained strawberry jam
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Directions: |
Directions:Directions
Crust:
1. Preheat oven to 400º.
2. Crush kichel in food processor to make fine crumbs.
3. Combine with sugar and cinnamon.
4. Stir in melted butter then press mixture into bottom and partway up the sides of 8" spring-form pan
Filling:
1. Combine sugar, potato starch and matzoh cake meal in small bowl and set aside.
2. Beat eggs.
3. Beat in cream cheese until smooth.
4. Force cottage cheese through a sieve and add it, beating well.
5. Add sour cream, lemon juice, lemon and orange rind.
6. Stir in sugar and starch.
7. Pour batter into prepared pan the place in oven.
8. Bake for 5 minutes.
9. Turn oven down to 325º and bake 60 to 70 minutes longer, until lightly browned on top.
10. Remove from oven and cool completely.
11. Refrigerate at least one hour before serving.
12. Cover the top of cake with strawberry halves.
13. Simmer ½ cup strained strawberry jam for 5 minutes and pour warm glaze over berries |
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Number Of
Servings: |
Number Of
Servings:6 - 8 servings |
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