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Passover Cheese Cake

½ cup matzo meal
1/3 cup sugar
1 T cinnamon
½ cup melted butter
6 eggs, separated
32 oz. cream cheese, soft
¾ cup sugar
1 cup heavy cream
2 T potato starch
4 T lemon juice
1 T lemon rind, grated
apricot or strawberry preserves

Blend matzo meal, sugar, cinnamon and melted butter. Press mix onto bottom and side of a 9” spring-form pan. Bake for 8-10 minutes at 400º. Turn off oven and let cool.

Beat egg yolks with ¾ cup of sugar until light. Mash cream cheese with a fork and add to egg yolks. Beat well and blend in cream. Stir in potato starch, lemon juice and rind. Beat egg whites until stiff, but not dry. Fold into mixture. Pour into pan. Place in cold oven. Set temperature to 325º. Bake 1 hour or until set. Turn off oven, open door and let cake stand in oven for 15 minutes. Spread top with apricot or strawberry preserves. Remove rim of pan and refrigerate. Serves 15-20







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