Passover Lemon Cheesecake
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 to 10 servings
- 1/4 teaspoon salt
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup sugar
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 8 tablespoons unsalted butter, melted and cooled slightly
- 2 teaspoons grated lemon zest
- garnish: julienned lemon zest
- Carbohydrate 36 g(12%)
- Cholesterol 155 mg(52%)
- Fat 40 g(61%)
- Fiber 1 g(5%)
- Protein 9 g(17%)
- Saturated Fat 20 g(99%)
- Sodium 321 mg(13%)
- Calories 525
PreparationMake 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. Cooks' note:Cheesecake can be made 2 days ahead and chilled, loosely covered.
PreparationMake 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. Cooks' note:Cheesecake can be made 2 days ahead and chilled, loosely covered.
