Passover Cheesecake with Strawberry Sauce
- 2 C. soft coconut macaroon cookie crumbs
- 3 Tbs. margarine, melted
- 4 8 oz. pkg. cream cheese, softened
- 1 C. + 1 tsp. sugar, divided
- 2 Tbs. grated orange peel
- 4 eggs
- 2 C. strawberries, hulled, quartered
- 2 tsp. 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 C. 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.
Tip: Testing Cheesecake for doneness: Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Freezing Cheesecake: To freeze, prepare cheesecake as directed; omit topping. Wrap cheesecake securely in plastic wrap followed by foil if desired. Freeze for up to 2 months. Thaw wrapped cheesecake in refrigerator overnight.
Kosher for Passover: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Yield: 16 servings