Passover Lemon Cheesecake
A creamy, luxurious lemon cheesecake with a matzo meal and almond crust, perfect for Passover celebrations. This rich dessert features a delicate balance of tangy lemon and smooth cream cheese on a nutty base.
Ingredients
- •¾ cup sliced blanched almonds, toasted and cooled
- •⅔ cup sugar
- •⅔ cup matzo cake meal
- •¼ teaspoon salt
- •8 tablespoons unsalted butter, melted and cooled slightly
- •3 packages cream cheese, softened
- •¾ cup sugar
- •3 whole large eggs
- •2 teaspoons grated lemon zest
- •1 teaspoon pure vanilla extract
- •1 piece 9-inch springform pan
- •1 garnish julienned lemon zest
Cooking Instructions
- 1.
Preheat oven to 350F with rack in middle.
10 min
- 2.
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.
15 min
- 3.
Reduce oven temperature to 300°F.
5 min
- 4.
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.
10 min
- 5.
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.
50 min
