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Nutrition Facts
Serving Size 1 (134g) Recipe makes 10 servings The following items or measurements are not included below: matzo cake meal
Calories 515
Calories from Fat 359		(69%)
Amount Per Serving		%DV
	Total Fat 39.9g	61%
	Saturated Fat 21.7g	108%
	Monounsaturated Fat 13.2g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.0g
Cholesterol 162mg		54%
Sodium 284mg		11%
Potassium 180mg		5%
Total Carbohydrate 32.5g		10%
	Dietary Fiber 1.2g	4%
	Sugars 29.2g
Protein 9.5g		19%
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Passover Lemon Cheesecake With Almond Crust

Recipe #362386 | 1½ hours | 30 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: blucoat
Mar 23, 2009

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.

SERVES 10 (change servings and units)

Ingredients

Almond Crust

3/4 cup sliced blanched almond, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt

Lemon Cheesecake Filling

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

Directions

1
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.
2
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.
3
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.