How would you rate these cheesecake squares for Passover originality?
Who knew that Kraft even made a kosher for Passover line of Philadelphia cream cheese? I happened to stumble upon these two packages at the grocery store the other day and found the idea for this recipe inside the package. With a little twist of my own, it appeared at my second seder for dessert!
First, I combined a little cake meal, matzo meal, sugar and margarine for the crust and pressed it into an 8x8 square dish.
Then, I followed the cheesecake recipe from the inside of the box, poured it over the crust and baked it in the oven for 25 minutes.
Shhhh...Don't tell anyone...it was so easy!
And so delicious!
Passover Lemon Cheesecake Squares
(Adapted from the Philadelphia recipe)
Makes 16 Servings
For the Crust
2/3 cup cake meal
2/3 cup matzo meal
1/4 cup sugar
4 Tbsp. melted margarine
For the Cheesecake2 pkg. (8 oz. each) Philadelphia Cream Cheese softened
1/2 cup sugar
1 tsp. zest and 1 Tbsp. juice from one lemon
1/2 tsp. Passover vanilla
2 eggs (room temperature)
Heat oven to 350. In a small pot, melt margarine at medium-low heat. Remove pot from burner and add cake meal, matzo meal and sugar. Mix together until combined. Press onto bottom 8-inch square pan sprayed with cooking spray.
Beat cream cheese, sugar, lemon zest, juice and vanilla in a large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust. Bake for 20 to 25 minutes until center is almost set. Cool completely. Refrigerate for 3 hours.