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.