Passover Two-Cheese Macaroon Cheesecake – a delicious recipe with cookie crumbs, margarine, PHILADELPHIA Cream Cheese, 'S, sugar, imitation vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325F if using a 9-inch silver springform pan (or to 300F if using a 9-inch dark nonstick springform pan).
2
Mix cookie crumbs and margarine; press firmly onto bottom of pan.
3
Beat cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
4
Add eggs, 1 at a time, mixing on low speed after each addition just until blended.
5
Pour over crust.
6
Bake 55 min.
7
to 1 hour or until center is almost set.
8
Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
9
Refrigerate 4 hours or overnight.
10
Spread sour cream over top of cheesecake; top with strawberries just before serving.
11
Store leftover cheesecake in refrigerator.
865
kcal
Calories
58
g
Fat
63
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups soft coconut macaroon cookie crumbs, 2 Tbsp. margarine, melted, 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, 1 container (16 oz.) BREAKSTONE'S Cottage Cheese, and more.
Yes, Passover Two-Cheese Macaroon Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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