Recipe courtesy of
Amy Kritzer Becker
for
Food Network Kitchen
Recipe courtesy of
Amy Kritzer Becker
for
Food Network Kitchen
Watch how to make this recipe.
Strawberry Cheesecake Matzah Ice Box Cake
Getting reviews...
- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 547
- Total Fat
- 44 g
- Saturated Fat
- 27 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 7 g
- Cholesterol
- 134 mg
- Sodium
- 134 mg
This Strawberry Cheesecake Matzah Ice Box Cake will have you asking for seconds at Passover. A slightly sweet cream cheese filling layered with fresh strawberries and lots of sprinkles will make sure no one’s missing the chametz. It’s an easy and colorful recipe everyone at your Seder will love.
- Level: Easy
- Total: 4 hr 20 min (includes chilling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 547
- Total Fat
- 44 g
- Saturated Fat
- 27 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 2 g
- Sugar
- 28 g
- Protein
- 7 g
- Cholesterol
- 134 mg
- Sodium
- 134 mg
Ingredients
Cream Cheese Filling:
Assembly:
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Directions
- For the cream cheese filling: Beat the cream cheese, confectioners’ sugar and vanilla extract in a large bowl with a hand or stand mixer until smooth and combined. Add the heavy cream and beat until stiff peaks form, 2 to 3 minutes. Fold in the rainbow sprinkles.
- For the assembly: Put the milk in a shallow bowl or dish large enough to fit a piece of matzah. Dip a piece of matzah in the milk for about 10 seconds, covering it completely, then shake off any excess and transfer it to a plate. Spread about 1/3 cup of the cream cheese filling on top in a layer, then top with a layer of strawberries. Repeat with another piece of matzah, more filling and more strawberries until you’ve used all the matzah. Top with more cream cheese filling and lots of sprinkles and strawberries. Refrigerate until softened, at least 4 hours and up to 24 hours.
