Passover Cheesecake
Yield
1 CakePrep
15 minCook
1 hrsReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 32 | ounces |
cream cheese
|
|
| 6 | large |
eggs
|
|
| 1 | cup |
sugar
|
|
| Crust | |||
| 1 | can |
macaroons
chocolate |
* |
| 4 | teaspoons |
butter
melted |
|
| ½ | cup |
almonds
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 924.8 | ml/g |
cream cheese
|
|
| 6 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| Crust | |||
| 1 | can |
macaroons
chocolate |
* |
| 2E+1 | ml |
butter
melted |
|
| 118 | ml |
almonds
|
*
|
Directions
Combine cheese, eggs and sugar in food processor.
Shape crust mixture in a springform pan Then put in cheese mixture.
Bake at 350℉ (180℃) for 1 hr. until set.
Make one day ahead. Can be topped with fresh fruit.
