Passover Cheesecake Food

PASSOVER LEMON CHEESECAKE

Passover Lemon Cheesecake image

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

Ingredients

For crust
3/4 cup sliced blanched almonds, 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
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
Equipment:
Equipment: a 9-inch springform pan
Garnish: julienned lemon zest

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.

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

Ingredients

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

PASSOVER CHOCOLATE CHEESECAKE

Passover Chocolate Cheesecake image

This cheesecake is kosher for Passover with a chocolate macaroon crust. Great for a Seder dessert. Very rich.

Provided by STELLALUNA17

Categories Desserts Cakes Cheesecake Recipes Chocolate Cheesecake Recipes

Time 2h

Yield 16

Number Of Ingredients 10

Ingredients

2 ½ cups crushed chocolate macaroon cookies
⅓ cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup white sugar
4 teaspoons matzo meal
¼ cup milk
½ teaspoon vanilla extract
3 eggs
1 cup semisweet chocolate chips
1 teaspoon butter

Steps:

Preheat the oven to 375 degrees F (190 degrees C). In a small bowl, stir together the crushed macaroons and butter. Press into the bottom of a 9 inch springform pan. Bake for 15 minutes in the preheated oven; remove and cool.
In a medium bowl, stir cream cheese and sugar together until well blended. Stir in matzo meal, milk and vanilla until smooth. Mix in the eggs one at a time.
Combine the chocolate chips and butter in a small microwave-safe dish. Heat at 30 second intervals until melted, stirring at each interval. Stir into the cream cheese batter. Pour the batter over the cooled crust and smooth the top.
Bake in the preheated oven for 40 minutes, or until the center appears solid when jiggled slightly.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 33.7 g, Cholesterol 92.2 mg, Fat 25.1 g, Fiber 1 g, Protein 5.7 g, SaturatedFat 16 g, Sodium 212.5 mg, Sugar 30.9 g