Passover Lemon Cheesecake Recipes

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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

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

LEMON CHEESECAKE BARS (PASSOVER)



Lemon Cheesecake Bars (Passover) image

A delicious dessert that I make all year round but I especially enjoy this because it's easy and kosher for Passover.

Provided by Annelise Friedman

Categories     Other Desserts

Time 30m

Number Of Ingredients 8

1 1/2 c coconut macaroon cookie crumbs
2 Tbsp butter or margarine, melted
2 8 oz pkg cream cheese, softened
1/2 c sugar
1 Tbsp lemon juice
1/2 tsp lemon zest, grated
1/2 tsp vanilla
2 eggs

Steps:

  • 1. Preheat oven to 350°F.
  • 2. Mix cookie crumbs and butter; press onto bottom of 8-inch square pan sprayed with cooking spray. Beat cream cheese, sugar, lemon zest, juice and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing after each just until blended. Pour over crust.
  • 3. Bake for 20 to 25 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

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