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Passover Cheesecake With Strawberry Sauce

By: Kraft Foods

"Delight your family tonight with this scrumptious dessert from Kraft."

Rate/Review | Read Reviews (6)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
3 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 cups soft coconut macaroon cookie crumbs (Kosher for Passover)
6 tablespoons margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup white sugar
4 eggs
2 tablespoons grated orange peel
1 (10 ounce) package frozen strawberries in lite syrup, thawed, drained, reserving 1/4 cup syrup (Kosher for Passover)
2 teaspoons orange juice

Directions

Mix cookie crumbs and margarine. Press onto bottom and 1 inch up sides of lightly greased 9-inch springform pan. Bake at 350 degrees F for 10 minutes.
Beat cream cheese and sugar with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in peel; pour over crust.
Bake for 50 to 60 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim of pan. Refrigerate. Place strawberries in blender or food processor container; cover. Blend until smooth. Strain. Stir in reserved syrup and juice. Serve with cheesecake.