Passover Cheesecake Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Matzo meal,
1/2 cup: Sugar,
1 1/2 tsp: Cinnamon,
1/2 cup: Butter, melted
4: Eggs,
1 1/2 tbsp: Lemon juice,
1/8 tsp: Salt,
1 cup: Light cream,
1 1/2 lbs: Cottage cheese,
2 tbsp: Potato starch,
2 tsp: Lemon rind, grated
Directions:
Combine first 4 ings. for crust. Set aside 3/4 cup, and press the rest on
the bottom and sides of a 9" spring form pan. Beat eggs t ill light, beat
in sugar. Add the rest, except lemon rind, and beat till blended. Sieve.
(Or do the whole thing in a blender or fo od processor.) Add rind. Pour
over crust. Sprinkle with reserved crumbs. Bake 1 hour at 350F. Turn off
heat and open door slight ly. Let cool in oven at least 1 hour. Chill and
remove sides of pan.
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20.1.
Posted to MC-Recipe Digest V1 #572 by Nancy Berry on
Apr 16, 1997
Source from luhu.jp
the bottom and sides of a 9" spring form pan. Beat eggs t ill light, beat
in sugar. Add the rest, except lemon rind, and beat till blended. Sieve.
(Or do the whole thing in a blender or fo od processor.) Add rind. Pour
over crust. Sprinkle with reserved crumbs. Bake 1 hour at 350F. Turn off
heat and open door slight ly. Let cool in oven at least 1 hour. Chill and
remove sides of pan.
Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20.1.
Posted to MC-Recipe Digest V1 #572 by Nancy Berry
Apr 16, 1997
Source from luhu.jp
Tags
Cheesecakes