Passover Cheesecake
A delightful addition to your holiday.
Crust:
1/3 cup Matzo Meal
1-1/2 Tbsp sugar
1-1/2 Tbsp vegetable (canola) oil
Filling:
16-ounces lowfat (2%) cottage cheese
1 cup nonfat plain yogurt
3 Tbsp potato starch
1/2 cup maple syrup
1-1/2 tsp lemon, OR vanilla, OR almond extract
4 egg whites
Fruit Glaze:
1/2 tsp unflavored Kosher gelatin
2 Tbsp frozen pineapple juice concentrate, thawed
1/2 cup pureed fruit: peaches, strawberries, OR blueberries
Fruit Topping:
2 kiwifruit (1 cup), sliced
1/2 cup strawberries, sliced
Crust:
Preheat oven to 350°F.
Combine all ingredients and lightly press into a 9-inch springform pan.
Filling:
Blend all of the ingredients except egg whites for 2 minutes or until smooth.
Beat the egg whites until stiff peaks form, but not dry.
Fold into the cheesecake filling mixture and turn into the springform pan.
Bake in the preheated oven for 1 hour.
Reduce the heat to 300°F and bake for 15 minutes longer.
Cool completely and refrigerate for about 4 hours or overnight.
In a small saucepan, sprinkle the gelatin over the pineapple juice concentrate
and let stand for 1 minutes to soften.
Stir over low heat to completely dissolve.
Mix in the pureed fruit and pour over cooled cheesecake.
Chill until the glaze is set.
Garnish cake with sliced kiwi and strawberries.
GOD Bless, Marla
[Non-text portions of this message have been removed]
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