Recipe for Passover Cheesecake from the Desserts section.
Passover CheesecakeThe cream cheese used must be manufactured under rabbinical supervision to be kosher. Look for the kosher symbol located on the package (either a K or a U inside a circle). 1 cup crushed matzos
1/4 cup granulated sugar
1/4 cup butter, melted
24 ounces cream cheese, softened
1 cup granulated sugar
3 eggs
1/2 teaspoon grated lemon rind
1 tablespoon lemon juice
Lemon slices Combine first 3 ingredients in a bowl; blend well. Press in bottom of an ungreased 9-inch springform pan. Set pan aside. Combine cream cheese and 1 cup sugar; beat at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add lemon rind and lemon juice; mix well. Spoon cream cheese mixture over crust. Bake at 375 degrees F for 45 minutes or until cheesecake is set. Remove from oven, and cool on a wire rack. Chill for 8 hours. Garnish with lemon slices, if desired.
We hope you enjoy your freshly made Passover Cheesecake. This recipe came from Desserts's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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