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.
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john tamaramiesine
[email protected]I'm curious to know how this cheesecake tastes. I've never had a lemon cheesecake before.
Jonathan Eubanks
[email protected]This recipe looks easy to follow. I think I'll try it this weekend.
Alomgir Hosen
[email protected]I'm not sure about this recipe. It seems like it would be too tangy for my taste.
Omary Salimu
[email protected]This cheesecake looks delicious! I can't wait to try it.
Nagena Begum
[email protected]This cheesecake was a disaster! The crust was soggy and the filling was curdled. I followed the recipe exactly, so I'm not sure what went wrong.
Adriana Clark
[email protected]I thought this cheesecake was just okay. The crust was a bit bland and the filling was a little too dense.
Tilliarnna Dmitriev
[email protected]This cheesecake was a bit too tangy for my taste, but my husband loved it. He said it was the best cheesecake he's ever had.
william Naomi
[email protected]This cheesecake was easy to make and turned out great! I used a store-bought graham cracker crust to save time, and it worked perfectly. The filling was smooth and creamy, and the lemon flavor was just right.
M Naveed
[email protected]I'm not a huge fan of cheesecake, but this one was really good! The lemon flavor was subtle and not overpowering, and the crust was nice and graham-crackery.
Surene Nelson
[email protected]This cheesecake is a great way to use up leftover matzo meal. The crust is crispy and flavorful, and the filling is creamy and tangy. I love the addition of lemon zest, which gives the cheesecake a bright and refreshing flavor.
Tumpa Akter
[email protected]I made this cheesecake for my family's Passover seder and it was a huge hit! Everyone loved the light and fluffy texture, and the lemon flavor was perfect. I will definitely be making this again.
Prabhash Bhandari
[email protected]This Passover lemon cheesecake was a delightful treat! The texture was smooth and creamy, with a perfect balance of sweetness and tartness. The lemon flavor was bright and refreshing, and the gluten-free crust was a nice touch.