LEMONY PASSOVER CHEESECAKE
Lemon zest and juice give the sweet, creamy cheesecake filling a bright dose of citrus, perfectly balanced by the nutty pecan and almond cookie crust.
Time 10h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 300 degrees F. Grease a 9-inch springform pan. Combine the crushed mandelbrot, pecans, sugar, and melted butter in a bowl. Mix well then transfer the crust mixture to the greased springform pan. Press the crust in the bottom of the pan and 2 inches up the sides. Set aside. Place the cream cheese in a large mixing bowl. Beat on medium speed with an electric mixer for 3 minutes or until light and fluffy. With the mixer running, add the eggs one at a time, beating just until blended after each addition. With the mixer running, slowly add the sweetened condensed milk, lemon rind, and lemon juice. Mix well then pour the cheesecake batter into the crust. Place the pan in the oven and bake at 300 degrees F for 1 hour or until almost set (the center should be moist and jiggly). Turn off the oven and let the cheesecake sit in the oven for 30 minutes. Remove the pan from the oven and place on a wire rack. Spread the top of the cheesecake evenly with the sour cream. Let the cheesecake cool completely then cover with foil or plastic wrap and chill for 8 hours. Garnish as desired at serving time.
LEMON CHEESECAKE BARS (PASSOVER)
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
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.
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
PASSOVER CHEESECAKE
Make and share this Passover Cheesecake recipe from Food.com.
Provided by dojemi
Categories Cheesecake
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In processor: Combine the macaroons, ground almonds and butter.
- Shape crust in 10 inch springform pan.
- Mix together the cream cheese, eggs and sugar.
- Add cheese mixture to crust.
- Bake@ 350 degrees for 1 hour or till set.
- Make one day ahead.
- Refrigerate.
- Can be topped with fresh fruit.
Nutrition Facts : Calories 421.9, Fat 34.7, SaturatedFat 20, Cholesterol 199.1, Sodium 286.1, Carbohydrate 19.6, Fiber 0.5, Sugar 17.2, Protein 9.7
PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE
Enjoy a deliciously creamy Passover cheesecake. This Passover Cheesecake with Strawberry Sauce is the perfect addition to your Passover Seder.
Provided by My Food and Family
Categories Dairy
Time 5h10m
Yield Makes 16 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 min.
- Meanwhile, beat cream cheese and 1 cup sugar with mixer until well blended. Add zest; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into crust.
- Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
- Blend strawberries in blender until smooth; strain. Stir in orange juice and remaining sugar. Serve spooned over cheesecake slices.
Nutrition Facts : Calories 320, Fat 24 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 135 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
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