Passover Cheesecake

by Wendy Lockman

SERVINGS

12 servings scale / convert

INGREDIENTS

2 lb. cream cheese
6 eggs
1 cup sugar

Crust
1 can chocolate macaroons
1-1/3 tbsp. butter, melted
1/2 cup almonds

INSTRUCTIONS

Combine cheese, eggs and sugar in food processor. Shape crust mixture in a springform pan. Then put in cheese mixture. Bake at 350°F for 1 hour until set.

CHEF COMMENTS

Make one day ahead. Can be topped with fresh fruit. Enjoy!

TAGS

cheesecake, cheesecakes, desserts add tags

save recipe add photo post to twitter post to facebook print

Have you made it? What'd you think?

Log in to review this recipe.