Easy Cheesecake
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Easy Cheesecake makes a great Passover lunch or dessert dish. Read the instructions before you begin - after you bake the crust, remember to reduce the temperature of the oven before you bake the filling. This is a very easy cheesecake to prepare and it can be garnished with your favorite fruits, sauces or preserves.
Ingredients for Crust:
- 1 cup cake meal crumbs
- 2 tbsp. sugar
- 1/4 cup margarine or butter for Passover
Combine all ingredients in a small bowl using a fork or fingertips. Press into a pie plate or square pan. Bake for 10 minutes at 350 degrees F. Remove from oven.
Ingredients for Cheese Filling:
- 1 lb. Passover dry cottage cheese (10%, 4% or 2%, your choice)
- 1 pkg. cream cheese (8 oz.), softened, (use regular or lower fat, not fat-free)
- 3/4 cup sugar
- 3 eggs
Place cottage cheese in large bowl and beat at medium speed until smooth. Add softened cream cheese and continue to beat, adding sugar, gradually. Add eggs, one at a time - beat ingredients until smooth and creamy. Pour batter into baked pie crust. Bake at 300 degrees F for 40-45 minutes, until centre of pie is firm to the touch. Remove from oven - add topping as described below.
Ingredients for Topping:
- 1 cup sour cream
- 2 tsp. vanilla sugar (or 1 tsp. vanilla extract)
- 1-2 tbsp. sugar, to taste
Stir ingredients together until blended. Spoon topping onto cheesecake and using back of spoon, spread to edges of cake. Bake for another 10 minutes.
Refrigerate Easy Cheesecake for at least three hours or overnight. Just before serving, cut into slices and top with fresh fruit.
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