2 Tbsp. zest and 2 tsp. juice from 1 orange, divided
2 cups fresh strawberries, quartered
Add To Shopping List
Let's Make It
Heat oven to 325°F.
Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.
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.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 14g
Trans Fat 1.5g
Total Carbohydrates 20g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.