Passover Cheesecake

• 2 cups Matzo meal
• 1/2 cup sugar
• 1 1/2 teaspoons cinnamon
• 1/2 cup butter, melted
• 4  eggs
• 1 1/2 tablespoons lemon juice
• 1/8 teaspoon salt
• 1 cup light cream
• 1 1/2 lb cottage cheese
• 2 tablespoons potato starch
• 2 teaspoons lemon rind, grated

Method

Combine first four ingredients for the crust. Set aside 3/4 cup of the mixture, and press the  rest on the bottom and sides of a 9" spring form pan.

Beat eggs until light, then beat in sugar. Add the rest of the ingredients, except for the lemon rind, and beat just until blended. Sieve. (This can be done in a blender or food processor.) Add rind. Pour over crust. Sprinkle with reserved crumbs.

Bake 1 hour in preheated 350 F oven. Turn off heat and open door slightly. Let cool in oven at least 1 hour. Chill and remove sides of pan.

Contributor: Pat Ciesla  

Serves: 12

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