Passover Two-Cheese Macaroon Cheesecake

Submitted by aronsinvest

"This was an easy recipe and I just love coconut. This came off the Kraft website. You do need some refer time."

 

• Ready In: 1hr 15mins
• Ingredients: 9
• Yields: 16 slices
• Serves: 16

ingredients

• 2 cups soft coconut macaroon cookie crumbs
• 2 tablespoons margarine, melted
• 2 (8 ounce) packages Philadelphia Cream Cheese, softened
• 1 (16 ounce) container breakstone's cottage cheese
• 1 cup sugar
• 1 teaspoon imitation vanilla
• 4 eggs
• 1⁄2 cup breakstone's sour cream
• 2 cups sliced strawberries

directions

1. PREHEAT oven to 325°F if using a 9-inch silver springform pan (or to 300°F if using a 9-inch dark nonstick springform pan). Mix cookie crumbs and margarine; press firmly onto bottom of pan.
2. BEAT cream cheese, cottage 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 over crust.
3. BAKE 55 minute 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. Spread sour cream over top of cheesecake; top with strawberries just before serving. Store leftover cheesecake in refrigerator.
4. To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.