Sweet Cheesecake Recipes
Passover Cheesecake
The 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).
Ingredients
- 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
Instructions
- Combine first 3 ingredients in a bowl; blend well. Press into 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.