Ingredients for Passover Lemon Cheesecake With Almond Crust
- Blanched Almond
- ¼ cup granulated sugar (for crust) + 1 ½ cups granulated sugar (for filling)
- ¾ cup matzo cake meal (or finely ground matzos)
- pinch of salt
- Unsalted Butter
- 3 (8-ounce) packages cream cheese, softened
- 4 large eggs
- Julienned lemon zest (for garnish, optional)
- Pure Vanilla Extract
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How to Make Passover Lemon Cheesecake With Almond Crust
- **Preheat oven to 350°F (175°C) with rack in the middle.**
- **Make the crust:** In a food processor, pulse 1 ½ cups blanched almonds, ¼ cup granulated sugar, ¾ cup matzo cake meal (or finely ground matzos), and a pinch of salt until finely ground. (If using regular matzos, grind them finely in a food processor or blender before adding).
- Transfer the almond mixture to a bowl and stir in 6 tablespoons (3 ounces) unsalted butter, melted, until well combined.
- Press the crust mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan.
- Bake the crust for 12-15 minutes, or until golden brown and firm.
- Cool the crust completely in the pan on a wire rack.
- **Make the filling:** Reduce oven temperature to 300°F (150°C). In a large bowl, beat together 3 (8-ounce) packages cream cheese, softened, and 1 ½ cups granulated sugar with an electric mixer on medium speed until smooth and creamy (1-2 minutes).
- Reduce mixer speed to low and add 4 large eggs one at a time, mixing until just combined after each addition.
- Stir in the zest of 2 lemons and 1 teaspoon vanilla extract.
- Place the springform pan in a larger, shallow baking pan. Pour the filling into the cooled crust.
- Pour enough boiling water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 45-50 minutes, or until the cheesecake is set around the edges but the center is still slightly wobbly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack for 2-3 hours before removing the sides of the springform pan.
- Refrigerate for at least 4 hours, or preferably overnight, before serving. Garnish with fresh berries and/or julienned lemon zest.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
116g
Fat
108g
Carbs
10g
Recipe Tags (Choose a tag and find related recipes!)
Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Jewish Sephardi Desserts Eggs Dairy Fruit American Asian Jewish Ashkenazi Middle Eastern Oven Easy European Dinner Party Holiday Event Kid Friendly Kosher Spring Vegetarian Cheesecake Nuts Cheese Dietary Seasonal Passover Citrus Lemon Equipment Presentation Served Cold 3 Steps Or Less 4 Hours Or Less
