Passover Cheesecake With Strawberry Sauce

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Makes: 16 servings

2 cups soft coconut macaroon cookie crumbs or ground walnuts

3 tablespoons margarine or butter, melted

4 packages (8 ounces each) cream cheese, softened

1 cup plus 1 teaspoon sugar, divided

2 tablespoons grated orange peel

4 eggs

2 cups strawberries, hulled, quartered

2 teaspoons orange juice

• Preheat oven to 325 degrees if using a silver 9-inch springform pan (or to 300 degrees if using a dark nonstick 9-inch springform pan).

• Mix cookie crumbs and margarine. Press firmly onto bottom and 1 inch up side of lightly greased springform pan. Bake 12 minutes.

• Meanwhile, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until well-blended. Add peel; mix well.

• Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust.

• Bake 55 minutes or until center is almost set.

• Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

• Refrigerate 4 hours or overnight.

• Place strawberries in blender or food-processor container; cover.

• Blend until smooth; strain. Stir in juice and remaining 1 teaspoon sugar.

• Serve spooned over cheesecake slices. Store leftover cheesecake in refrigerator.

Nutritional information per serving: 320 cal., 24 g fat (14 g sat.), 120 mg chol., 20 g carb., 270 mg sodium, 1 g fiber, 6 g pro.

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