Passover cheesecake

Yield: 12 Servings

Measure Ingredient
2 cups Matzo meal
½ cup Sugar
1½ teaspoon Cinnamon
½ cup Butter, melted
4 \N Eggs
1½ tablespoon Lemon juice
⅛ teaspoon Salt
1 cup Light cream
1½ pounds Cottage cheese
2 tablespoons Potato starch
2 teaspoons Lemon rind, grated

Combine first 4 ings. for crust. Set aside ¾ 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@.... Originally posted on the Jewish Recipe Mailing List.

Converted from text using MMCONV20⅒.

Posted to MC-Recipe Digest V1 #572 by Nancy Berry <nlberry@...> on Apr 16, 1997

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