Passover Cheesecake with Strawberry Sauce


  • 2 cups coconut macaroon crumbs
  • 3 Tbsp. margarine, melted
  • 4 pkg. (8 oz. each) cream Cheese, softened
  • 1 cup plus 1 tsp. sugar
  • 2 Tbsp. orange zest
  • 2 tsp. orange juice
  • 4 eggs
  • 2 cups fresh strawberries, quartered


HEAT oven to 325°F.

Spray springform pan with cooking spray.

Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of pan. Bake 12 min.

Meanwhile, beat the cream cheese and 1 cup sugar until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed until each is just blended. Pour into crust.

Bake 55 min. or until the filling is set but the center is still wobbly. Run a knife around rim of the pan to loosen cake. Cool and remove side. Refrigerate 4 hours.

Blend strawberries until smooth; strain. Stir in orange juice and remaining sugar. Spoon the sauce over the cake before serving.

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