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Passover cheesecake Recipe


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     Passover cheesecake

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   12-20
Preptime   2 1/2 hours

five 8 ounce packages cream cheese (2 can be low fat if desired)
16 ounces ricotta cheese
1 teaspoon freshly grated lemon zest
1/2 teaspoon vanilla flavoring
7 eggs
1 1/2 cups sugar
2 tablespoons matzoh flour
1/4 teaspoon salt
For the crust-
6 ounce package passover almond mandel cuts or cookies
1/4 cup melted butter
1/4 cup brown sugar
For the sauce-
1 package frozen raspberries, unsweetened
1/4 cup sugar
1 teaspoon lemon juice

To prepare the crust- Put mandel cuts or cookis in a food processor and pulse until they are turned into fine crumbs. Drizzle in in melted butter and brown sugar and pule for 30 seconds. Pat into an 11 inch springform pan, forcing crumbs up the sides 1/2 inch or so. Bake in a 350 degree oven for 5 minutes. Remove and let cool. Can be made a day or two ahead.
Leave cream cheese out at room temperature for an hour or two to soften. Heat oven to 400 degrees. In a large bowl blend cream cheese, ricotta cheese, and flavorings. Stir matzoh flour and salt into the sugar. Mix in 2 eggs, then 1/2 cup of sugar, then two more eggs, alternating until they are all incorporated into the filling and it is smooth and creamy.
Pour filling into the cooled crust. Bake at 400 degrees for 15 minutes then turn oven down to 300 degrees without opening oven door and let bake 90 more minutes, until filling is set when you jiggle the pan. Open the oven a crack and let cool slowly to avoid cracking the filling. Refrigerate until serving.
Make raspberry sauce by by mixing raspberries with 1/4 cup sugar and 1 teaspoon lemon juice and blending in a blender until pureed, then force through a stainer with the back of a spoon to make a seedless sauce. Can be made a day ahead.
Serving Suggestions
Cut into as many slices as you need- will serve 12 to 20 easily. Drizzle each slice with raspberry sauce and sprinkle with a few whole berries.

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