Passover Two-Cheese Macaroon Cheesecake – a delicious recipe with cookie crumbs, margarine, Cream Cheese, cheese, 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 minute to 1 hour or until center is almost set.
7
Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
8
Refrigerate 4 hours or overnight.
9
Spread sour cream over top of cheesecake; top with strawberries just before serving.
10
Store leftover cheesecake in refrigerator.
11
To prepare this recipe for Passover, select food products that are kosher for Passover as needed.
12
Consult with your rabbi if you have any questions.
694
kcal
Calories
41
g
Fat
61
g
Carbs
24
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 tablespoons margarine, melted, 2 (8 ounce) packages Philadelphia Cream Cheese, softened, 1 (16 ounce) containerbreakstone'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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