Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Recipe Requests - General / cheesecake
    Lost? Site Map

    cheesecake

    carolhandley
    Mon Apr 22, 2013 3:05 pm
    Newbie "Fry Cook" Poster
    looking for a recipe I lost.These are some of the ingredients: 2-15oz ricotta cheese,2-8oz cream cheese,lemon zest,lemon juice,eggs,2 tlbs mazo meal,2 tlbs unflavored bread crumbs,......that's all I can remember

    Thank you!

    I lost it looking for the 8 1/2 inch springform pan they said to cook it in.
    duonyte
    Mon Apr 22, 2013 3:22 pm
    Forum Host
    these were the only recipes I found in our database that use matzos in any form
    Passover Lemon Cheesecake With Almond Crust
    .Passover Cheesecake
    .Passover Cherry Cheesecake

    Did you see this here, do you think, or in a magazine or book?
    .
    Dee514
    Mon Apr 22, 2013 6:17 pm
    Forum Host
    8.5 inch spring form pans can be difficult to find, you can use a 9-inch pan instead.

    This is my recipe for Passover Cheesecake. It calls for coconut macaroon crumbs for the crust, but I prefer using almond macaroon cookie crumbs. Of course you could always sub matzoh meal for the macaroon crumbs.

    Makes One 9-inch cheesecake

    2 cups soft almond (or coconut) macaroon cookie crumbs
    2 Tbsp margarine, melted
    1 Lb cream cheese, softened
    1 (16 oz) container ricotta cheese (I think the containers are only 15 oz now) - drain the ricotta if it has a lot of whey
    1 cup sugar
    1 tsp pure vanilla extract
    4 eggs
    1/2 cup sour cream (optional, for topping)
    2 cups sliced strawberries (optional, for topping)

    Preheat oven to 325°F (lower oven temp 25°F if using a dark metal/non-stick spring form pan).

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

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

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

    Pour batter into the crust.

    Bake for 55 min. to 1 hour or until center is almost set.

    Remove from oven, place on cooling rack, run small knife or metal spatula around rim of pan to loosen cake; cool cake completel before chilling.

    Refrigerate cooled cake at least 4 hours or overnight before removing pan rim.

    Optional topping:
    Spread sour cream over top of cheesecake; top with strawberries just before serving.

    Store leftover cheesecake in refrigerator.
    -------------------------------------------------------
    Passover Cheesecake
    Makes One 9-inch cheesecake

    1 cup matzo meal
    1/4 cup sugar
    1/4 cup butter, melted
    1 Lb cream cheese, softened
    15 oz drained ricotta cheese
    1 cup sugar
    3 lg eggs
    1/2 teaspoon grated lemon zest
    1 Tb lemon juice
    Lemon slices (optional, for garnish)

    Combine first 3 ingredients in a bowl; blend well. Press in bottom of an ungreased 9-inch springform pan. Set pan aside.

    Combine cream cheese and ricotta; beat at medium speed of an electric mixer until blended; add sugar and beat until fluffy.
    Add eggs, one at a time, beating after each addition.

    Add lemon rind and lemon juice; mix well.

    Spoon cream cheese mixture over crust.

    Bake at 375ºF for 45 minutes or until cheesecake is set.

    Remove from oven, and cool on a wire rack.

    Chill for 8 hours.

    Garnish with lemon slices, if desired.
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites