Passover Cheesecake With Strawberry Sauce

1. 1

   oven to 325u00b0 F if using a silver 9-inch springform pan (or to 300u00b0 F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and margarine. Press firmly onto bottom and 1 inch up side of lightly greased springform pan. Bake 12 min.

2. 2

   beat cream cheese and 1 cup of the sugar with electric mixer until well blended. Add zest; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour into crust.

3. 3

   55 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. (Or, wrap cheesecake securely in plastic wrap followed by foil. Freeze up to 2 months. Thaw wrapped cheesecake in refrigerator overnight.)

4. 4

   strawberries in blender or food processor; cover. Blend until smooth; strain. Stir in juice and remaining 1 tsp. sugar. Serve spooned over cheesecake slices. Store leftovers in refrigerator.

5. 5

   Calories: 320

6. 6

   Total fat: 24 g

7. 7

   Saturated fat: 14 g

8. 8

   Cholesterol: 120 mg

9. 9

   Sodium: 270 mg

10. 10

    Carbohydrate: 20 g

11. 11

    Dietary Fiber: 1 g

12. 12

    Sugars: 18 g

13. 13

    Protein: 6 g

14. 14

    Vitamin A: 15% DV

15. 15

    Vitamin C: 20% DV

16. 16

    Calcium: 6% DV

17. 17

    Iron: 2% DV

* Per serving · 4 servings · Values may vary.

No additional tips available.