Best 2 Passover Lemon Cheesecake Recipes

For those celebrating Passover, or anyone looking for a delicious and refreshing dessert, this Passover Lemon Cheesecake is a perfect choice. With its creamy, tangy filling, graham cracker crust, and bright lemon flavor, this cheesecake is sure to be a hit. It's also relatively easy to make, with just a few simple steps. In addition to the classic lemon cheesecake, the article also includes recipes for Chocolate-Swirl Lemon Cheesecake and Raspberry-Lemon Cheesecake, so you can customize your cheesecake to your liking. There are also tips for making a gluten-free version of the cheesecake, as well as instructions for making it in a springform pan or a regular cheesecake pan. No matter how you choose to make it, this Passover Lemon Cheesecake is sure to be a delicious and memorable dessert.

Check out the recipes below so you can choose the best recipe for yourself!

PASSOVER LEMON CHEESECAKE

Passover Lemon Cheesecake image

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

Ingredients

For crust
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
slightly
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Equipment:
Equipment: a 9-inch springform pan
Garnish: julienned lemon zest

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.

PASSOVER LEMON CHEESECAKE WITH ALMOND CRUST

Passover Lemon Cheesecake With Almond Crust image

This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. Recipe is from Gourmet (April 2008). Cheesecake can be made 2 days ahead and chilled, loosely covered. You can garnish with berries or julienned lemon zest. The cake needs to cool 2-3 hours before serving. If you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender.

Provided by blucoat

Categories Cheesecake

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup sliced blanched almond, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
3 (8 ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract

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.

Nutrition Facts : Calories 515.2, Fat 39.9, SaturatedFat 21.7, Cholesterol 162.7, Sodium 284.9, Carbohydrate 32.5, Fiber 1.2, Sugar 29.2, Protein 9.5

Tips:

For a gluten-free option, use gluten-free graham crackers or almond flour for the crust.
To make the cheesecake filling extra creamy, use full-fat cream cheese and sour cream.
For a richer cheesecake, use half-and-half instead of milk.
To prevent the cheesecake from cracking, bake it in a water bath.
Let the cheesecake cool completely before serving to allow the flavors to develop.

Conclusion:

This Passover Lemon Cheesecake is a delicious and festive dessert that is perfect for any occasion. With its creamy filling, tangy lemon flavor, and almond-graham cracker crust, this cheesecake is sure to be a hit. Whether you're celebrating Passover or just looking for a tasty treat, this cheesecake is a great choice.