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Passover Cheesecake w/Strawberry Sauce




Source of Recipe


Kraft Foods


Recipe Introduction


Prep Time: 15 min; Total Time: 5 hr 10 min; Makes: 16 servings


List of Ingredients




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. grated orange peel
4 eggs
2 cups strawberries, hulled, quartered
2 tsp. orange juice

Recipe



PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F 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 tsp. sugar. Serve spooned over cheesecake slices. Store leftover cheesecake in refrigerator.

Size It Up
Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.