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Passover Two-Cheese Macaroon Cheesecake




Source of Recipe


Kraft Foods


Recipe Introduction


Prep Time: 20 min; Total Time: 6 hr 20 min; Makes: 16 servings


List of Ingredients




2 cups soft coconut macaroon cookie crumbs
2 Tbsp. margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 container (16 oz.) BREAKSTONE'S Cottage Cheese
1 cup sugar
1 tsp. imitation vanilla
4 eggs
1/2 cup BREAKSTONE'S Sour Cream
2 cups sliced strawberries

Recipe



PREHEAT oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix cookie crumbs and margarine; press firmly onto bottom of pan.

BEAT cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.

BAKE 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Spread sour cream over top of cheesecake; top with strawberries just before serving. Store leftover cheesecake in refrigerator.

Healthy Living
Save 40 calories and 4 grams of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; BREAKSTONE'S Low Fat Cottage Cheese with Calcium and Vitamin D; and BREAKSTONE'S Reduced Fat Sour Cream.