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    Lemony Passover Cheesecake


    Source of Recipe


    Internet

    List of Ingredients




    1 cup crushed mandelbrot*
    1 cup finely chopped pecans
    1/4 cup sugar
    1/3 cup butter or margarine, melted
    2 (8-ounce) packages cream cheese, softened
    3 large eggs
    1 (14-ounce) can sweetened condensed milk
    2 teaspoons grated lemon rind
    1/4 cup fresh lemon juice
    1 (8-ounce) container sour cream
    Garnishes: sour cream, lemon slices, lemon rind strips

    Recipe



    Stir together first 4 ingredients; press mixture in bottom and 2 inches up sides of a lightly greased 9-inch springform pan.
    Beat cheese at medium speed with an electric mixer 3 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until blended. Gradually add milk, rind, and juice, beating until blended. Pour into prepared crust.

    Bake at 300° for 1 hour or until almost set. Turn off oven, and let cake stand in oven 30 minutes. Remove cake to a wire rack; spread evenly with sour cream, and let cool completely. Cover and chill 8 hours. Garnish, if desired.

    * Mandelbrot is a crisp, cookie-like almond bread. One (8-ounce) package almond biscotti, crushed, may be substituted.

    Yield: Makes 10 to 12 servings
 

 

 

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