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.
LUSCIOUS ALMOND CHEESECAKE
I received this recipe along with a set of springform pans from a cousin at my wedding shower 11 years ago. It makes a heavenly cheesecake. My son Tommy has already told me he wants it again for his birthday cake this year. -Brenda Clifford, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.
Nutrition Facts : Calories 329 calories, Fat 20g fat (10g saturated fat), Cholesterol 100mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 5g protein.
PASSOVER LEMON CHEESECAKE WITH ALMOND CRUST
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
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 AND ALMOND UNBAKED CHEESECAKE
Steps:
- Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
- To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
- Transfer the dough into the prepared springform pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and cool base completely.
- To make the filling: Combine the rum and lemon juice in a medium, heatproof bowl, and sprinkle the gelatin over the surface. Allow to soak for 5 minutes, then place the bowl over a small pan of gently simmering water and stir several times to melt the gelatin, about 1 minute. Remove the bowl from the pan and cool the gelatin slightly.
- In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese at medium speed until soft and light, scraping the bowl and beaters often. Beat in the cream until smooth. Combine the egg whites and sugar in the clean, dry bowl of the electric mixer and heat over simmering water, whisking constantly, until the egg whites are hot and sugar is dissolved. Attach the bowl to the mixer and whip with the whisk attachment at medium speed until cold and firm. Beat 1/4 of the cream cheese mixture into the dissolved gelatin, then beat the gelatin mixture into the remaining cream cheese. Fold in the meringue in several additions. Pour the filling into the prepared pan and refrigerate until at least 6 hours or overnight.
- To prepare the almonds: Position the rack in the middle of the oven and preheat to 325 degrees F.
- Put the almonds in a jellyroll pan, pour the egg whites over them, and rub the almonds between the palms of your hands to coat evenly. Stir in the sugar. Bake for about 20 minutes, stirring often, until the almonds are well toasted and sugar has caramelized slightly. Cool, and store in a tin or jar at room temperature until ready to use.
- To make the glaze: Combine the water and lemon juice in a small bowl and sprinkle the gelatin over the surface. Allow to soak for 5 minutes.
- Bring the jelly to a boil and add the gelatin mixture. Return to a boil, and remove from heat. Add the food coloring and pour over the chilled cheesecake. Chill again to set the glaze.
- To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter. Press the sugared almonds around the sides.
- Keep refrigerated until time to serve. To serve, cut the cake into wedges with a knife warmed in hot water and wiped dry, refrigerate leftovers.
PASSOVER LEMON BARS
This Pesadik variation of a classic recipe is actually yummy, not just 'pretty good for Passover'. Also great for anyone allergic to wheat or corn.
Provided by Jeri Roth Lande
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 25
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9x11 inch baking dish.
- Bake for 25 minutes in the preheated oven, or until the top is dry.
- In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
- Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.
Nutrition Facts : Calories 182.7 calories, Carbohydrate 33.4 g, Cholesterol 52.1 mg, Fat 4.9 g, Fiber 0.6 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 24.8 mg, Sugar 30.1 g
PASSOVER LEMON SPONGE CAKE
This cake is great for Passover because it uses matzah meal flour instead of regular white flour. It also includes neither butter nor leavening agents. If you cannot find potato flour or matzah meal flour, all-purpose flour will work just fine. However, it wouldn't be kosher. A good sponge cake needs a great deal of air beaten into the eggs.
Provided by petersonh11
Categories Desserts Cakes Sponge Cake Recipes
Time 2h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch angel food cake pan.
- Beat the egg yolks into a mixing bowl with an electric mixer until frothy. Gradually add the sugar until completely incorporated. Beat in the orange juice, lemon zest, and orange zest. Sift the potato flour and matzo cake meal together in a bowl; gently stir into the egg yolk mixture.
- Beat the egg whites in a bowl with the salt using an electric mixer on high speed until stiff and shiny. Use a rubber spatula to fold 1/3 of the beaten egg whites into the egg yolk mixture. Gently run the spatula through the center of the mixture, then around the sides of the bowl, repeating until fully incorporated. Add the remaining egg whites, folding until just incorporated. Gently pour the batter into the prepared angel food cake pan.
- Bake in the preheated oven until the cake is set and lightly browned, about 1 hour. Remove from oven, invert the pan, and let cool completely before removing the cake from the pan.
Nutrition Facts : Calories 316.3 calories, Carbohydrate 52.6 g, Cholesterol 279 mg, Fat 7.6 g, Fiber 0.9 g, Protein 11.2 g, SaturatedFat 2.3 g, Sodium 108.2 mg, Sugar 39.8 g
LIME CHEESECAKE WITH ALMOND CRUST
Make and share this Lime Cheesecake With Almond Crust recipe from Food.com.
Provided by Chef Jean
Categories Cheesecake
Time 1h50m
Yield 1 10 inch cake, 12-14 serving(s)
Number Of Ingredients 12
Steps:
- For Crust:.
- Pulse almonds in food processor until finely chopped.
- Mix with the butter and sugar. Press into pan going up about 1/2 inch up the sides.
- Bake for 10 minutes at 350 degrees.
- Turn oven down to 300 degrees after crust is baked.
- For Filling:.
- Cream together the creamcheese, sugar, and lime juice.
- Add the eggs one at a time, mixing well after each one.
- Add the zest and cornstarch.
- Pour mixture into crust. Bake for one hour.
- Let cool for 10 minutes.
- For Topping:.
- Stir together the sour cream, sugar and lime juice.
- Drop the topping onto cake and smooth evenly.
- Bake for 10 minutes.
- Cool completely then refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 641.8, Fat 49.1, SaturatedFat 25.4, Cholesterol 181.4, Sodium 300.5, Carbohydrate 41.5, Fiber 1.8, Sugar 34.6, Protein 13
More about "passover lemon cheesecake with almond crust recipes"
10 BEST ALMOND CRUST CHEESECAKE RECIPES | YUMMLY
From yummly.com
LAYERED LEMON CHEESECAKE WITH BROWN SUGAR ALMOND …
From barefeetinthekitchen.com
LAVENDER CHEESECAKE WITH SHORTBREAD-ALMOND CRUST
From myjewishlearning.com
LEMON CHEESECAKE - MY BAKING ADDICTION
From mybakingaddiction.com
LEMONY PASSOVER CHEESECAKE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PASSOVER LEMON BARS - JAMIE GELLER
From jamiegeller.com
PASSOVER CHEESECAKE CRUST - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
PASSOVER LEMON - RECIPES | COOKS.COM
From cooks.com
BEST CAKE BOOK: PASSOVER LEMON CHEESECAKE WITH ALMOND CRUST
From bestcakebook.blogspot.com
LEMON ALMOND CHEESECAKE - RECIPE | COOKS.COM
From cooks.com
RECIPE: LEMON CHEESECAKE IDEAL FOR PASSOVER - DETROIT …
From freep.com
LEMON ALMOND SPONGE CAKE FOR PASSOVER WITH FRESH STRAWBERRIES
From beyondgumbo.com
PASSOVER LEMON CHEESECAKE | RECIPE IN 2022 | PASSOVER RECIPES …
From pinterest.com
PASSOVER LEMON TART 2 WAYS - MY FAIR HOSTESS
From rachelkor.com
LEMON ALMOND CHEESECAKE - TASTY RECIPES YOU WILL ADORE
From secretrecipenotebook.com
THE PERFECT CHEESECAKE IS KOSHER FOR PASSOVER - IJN
From ijn.com
‘I CAN’T BELIEVE MY WIFE MADE A CHEESECAKE’ | TIMES LEADER
From timesleader.com
PASSOVER LEMON CHEESECAKE
From cheesecake.com
LEMON ALMOND SPONGE CAKE FOR PASSOVER - BETTER AFTER 50
From betterafter50.com
PASSOVER LEMON CHEESECAKE | RECIPE | LEMON CHEESECAKE, LEMON …
From pinterest.com
LEMON CHEESECAKE - KING ARTHUR BAKING
From kingarthurbaking.com
LEMON AND ALMOND CHEESECAKE RECIPE - BAKER RECIPES®
From bakerrecipes.com
PASSOVER LEMON CHEESECAKE - SIDE DISH RECIPES
From fooddiez.com
ALMOND CREAM CHEESECAKE – GLUTEN FREE, KP - KOSHER EVERYDAY
From koshereveryday.com
CLASSIC KETO VANILLA CHEESECAKE WITH ALMOND CRUST - KETOASAP
From ketoasap.com
LEMONY PASSOVER CHEESECAKE RECIPE - FOOD HOUSE
From foodhousehome.com
PASSOVER LEMON SWIRLED HONEY CHEESECAKE WITH PISTACHIO CRUST …
From pinterest.ca
HOW TO MAKE A KOSHER CHEESECAKE CRUST FOR PASSOVER
From cheesecake.com
LEMON RICOTTA CHEESECAKE WITH ALMOND COOKIE CRUST
From localfoodrocks.com
LEMON ALMOND SPONGE CAKE | KOSHER AND JEWISH RECIPES
From thejewishkitchen.com
LEMON ALMOND CAKE RECIPE MAKES PASSOVER-READY DESSERT
From newsday.com
PASSOVER ALMOND CAKE WITH STRAWBERRY COMPOTE RECIPE
From myjewishlearning.com
PASSOVER LEMON CHEESECAKE - DINNER AT SHEILA'S
From dinneratsheilas.com
GLUTEN FREE TART CRUST ALMOND - THERESCIPES.INFO
From therecipes.info
PASSOVER CHEESECAKE CRUST RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#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
You'll also love