PASSOVER LEMON CHEESECAKE
Provided by Melissa Roberts
Categories Dessert Bake Passover Cream Cheese Lemon Almond Spring Kosher Kosher for Passover Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make crust:
- Preheat oven to 350F with rack in middle.
- Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling and bake cheesecake:
- Reduce oven temperature to 300°F.
- Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.
- Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
2in5 Gamerz
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was grainy.
Savage Salvage Smithing
[email protected]I'm not a fan of lemon desserts, but this cheesecake was surprisingly good. I would definitely make it again.
Arif Jan
[email protected]This cheesecake is amazing! I highly recommend it.
X S Nishad
[email protected]I had some trouble getting the cheesecake out of the pan, but other than that it was great!
Tamanna Akter
[email protected]The cheesecake was delicious, but the crust was a little too hard for my liking.
Leah Shaban
[email protected]The cheesecake was a bit too tart for my taste, but my husband loved it. I think next time I'll use less lemon juice.
Eddy Seka
[email protected]This cheesecake was easy to make and turned out great! I'll definitely be making it again.
wahiba kahlaoui
[email protected]I've made this cheesecake several times and it's always a hit. It's my go-to dessert for Passover.
Arafad Molla
[email protected]This cheesecake was delicious! The lemon flavor was perfect and the crust was flaky and buttery.
Rs Murad
[email protected]I made this cheesecake for my family and they loved it! The crust was easy to make and the cheesecake filling was delicious. I would definitely make this again.
Brandon Hannah
[email protected]This lemon cheesecake was a hit at our Passover seder! The crust was crispy and flavorful, and the cheesecake filling was light and fluffy. The lemon flavor was perfect - not too tart, not too sweet.