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Passover Lite Cheesecake (Dairy)
Source: Light in texture and rich in taste. Recipe from Passover Lite Kosher Cookbook, ©1996 by Gail Ashkanazi-Hankin,

A delightful addition to your holiday.

Prep Time: -1 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 192.4
Total Carbs 31.4 g
Dietary Fiber 0.4 g
Sugars 21.1 g
Total Fat 3.3 g
Saturated Fat 0.6 g
Unsaturated Fat 1.7 g
Potassium 0.0 mg
Protein 10.8 g
Sodium 201.1 mg
Dietary Exchanges
1 Fat , 1/2 Fruits , 1/2 Milk , 1 Other Carbs , 1/2 Starch , 1 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0.3333 cup  matzoh meal
1 1/2 tbsp  sugar
1 1/2 tbsp  vegetable oil
16 oz  Cottage Cheese, lowfat, org
1 cup  plain nonfat yogurt
3 tbsp  potato starch
0 1/2 cup  maple syrup
1 1/2 oz  vanilla extract
4 each  egg whites
0 1/2 tsp  Gelatin, unsweetened, dry
2 tbsp  unsweetened frozen pineapple juice concentrate
0 1/2 each  Peaches, puree, shaped, frozen, serving, SD
0 1/2 cup  fresh sliced strawberries
  1. Preheat oven to 350°F.
  2. Combine all ingredients and lightly press into a 9-inch springform pan.
  3. Blend all of the ingredients except egg whites for 2 minutes or until smooth.
  4. Beat the egg whites until stiff peaks form, but not dry.
  5. Fold into the cheesecake filling mixture and turn into the springform pan.
  6. Bake in the preheated oven for 1 hour.
  7. Reduce the heat to 300°F and bake for 15 minutes longer.
  8. Cool completely and refrigerate for about 4 hours or overnight.
  9. In a small saucepan, sprinkle the gelatin over the pineapple juice concentrate and let stand for 1 minutes to soften.
  10. Stir over low heat to completely dissolve.
  11. Mix in the pureed fruit and pour over cooled cheesecake.
  12. Chill until the glaze is set.
  13. Garnish cake with sliced kiwi and strawberries.

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