Passover Cottage Cheese Cake Recipes

Steps:

• Make crust:
• Preheat oven to 350F with rack in middle.
• Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
• Make filling and bake cheesecake:
• Reduce oven temperature to 300°F.
• Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
• Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.

Steps:

• 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.
• 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.
• Bake 55 min. 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.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
• In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
• Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
• Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.

Steps:

• In processor: Combine the macaroons, ground almonds and butter.
• Shape crust in 10 inch springform pan.
• Mix together the cream cheese, eggs and sugar.
• Add cheese mixture to crust.
• Bake@ 350 degrees for 1 hour or till set.
• Make one day ahead.
• Refrigerate.
• Can be topped with fresh fruit.

Steps:

• 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.