Recipe - Passover Cheesecake

2 cup Matzo meal
One half cup Sugar
1 One half teaspoon Cinnamon
One half cup Butter, melted
4 Eggs
1 One half tablespoon Lemon juice
1/8 teaspoon Salt
1 cup Light cream
1 One half pound Cottage cheese
2 tablespoon Potato starch
2 teaspoon Lemon rind, grated

Combine first 4 ings. for crust. Set aside Three fourths cup, and press the rest on
the bottom and sides of a 9" spring form pan. Beat eggs t ill light, beat
in sugar. Add the rest, except lemon rind, and beat till blended. Sieve.
(Or do the whole thing in a blender or fo od processor.) Add rind. Pour
over crust. Sprinkle with reserved crumbs. Bake 1 hour at 350F. Turn off
heat and open door slight ly. Let cool in oven at least 1 hour. Chill and
remove sides of pan.

Formatted by Elaine Radis; P* ID BGMB90B; Internet ID:
Auntie_E@Prodigy.com. Originally posted on the Jewish Recipe Mailing List.
Converted from text using MMCONV20.1.

Posted to MCRecipe Digest V1 #572 by Nancy Berry nlberry@prodigy.net on
Apr 16, 1997