Passover Two-Cheese Macaroon Cheesecake

Name: Passover Two-Cheese Macaroon Cheesecake
Prep time: 6 h 20 min
Cook time: 6 h 20 min
Total time: 6 h 20 min
Yield: 20
Cuisine: Global
Ingredients: 473 milliliters soft coconut macaroon cookie crumbs; 454 grams container BREAKSTONES Cottage Cheese; 118 milliliters BREAKSTONES Sour Cream; 454 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 4 eggs; 1 teaspoon imitation vanilla; 2 Tbsps margarine, melted; 473 milliliters sliced strawberries; 237 milliliters sugar

One serving contains 237 calories, 6g of protein, and 15g of fat. This recipe serves 20. If you have eggs, philadelphia cream cheese, breakstone's cream, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 6 hours and 20 minutes.

Instructions

Preheat oven to 325F if using a 9-inch silver springform pan (or to 300F if using a 9-inch dark nonstick springform pan).

Equipment you will use

Springform Pan

Oven

Mix cookie crumbs and margarine; press firmly onto bottom of pan.

Ingredients you will need

Cookie Crumbs

Margarine

Equipment you will use

Frying Pan

Beat cream cheese, cottage cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.

Ingredients you will need

Cottage Cheese

Cream Cheese

Vanilla

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Ingredients you will need

Egg

Pour over crust.

Ingredients you will need

Crust

Bake 55 min. to 1 hour or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Equipment you will use

Oven

Spatula