PASSOVER LEMON SWIRLED HONEY CHEESECAKE WITH PISTACHIO CRUST
Irvin Lin of Eat the Love shares a simple and tasty Kosher for Passover lemon cheesecake recipe that everyone will enjoy, year round.
Provided by Tori Avey
Categories Dessert
Time 14h10m
Number Of Ingredients 18
Steps:
- Make the lemon curd by placing the sugar, lemon zest and salt in a food processor and pulse process until the sugar is uniformly yellow. Pour the lemon sugar in a medium pot and add the lemon juice and eggs. Whisk together and place on the stove over medium-low heat. Add the butter and cook, whisking constantly, until the whisk holds marks as you stir, about 5 to 6 minutes. Pour the curd through a fine mesh sieve into a heatproof bowl and cover with wax paper. Let cool to room temperature as you prep the rest of the cheesecake ingredients.Preheat the oven to 350˚F. Turn the bottom of a 9-inch springform pan upside down so removal of the cheesecake from the bottom is easy to do. Smear a little softened butter on the bottom of the pan and place a 9-inch parchment paper round at the bottom of the pan. Place on a rimmed baking sheet.Make the crust by placing the pistachio nuts, matzo meal, sugar and salt in the food processor (don't bother cleaning the processor from the lemon sugar). Pulse process until the nuts are finely processed and the entire crust is uniform in color. With the processor on, drizzle the melted butter into the machine. Once all the butter has been added, turn the processor off and dump the wet crumbs into the bottom of the lined 9-inch spring form pan. Using the back of a spoon, press the crumbs evenly into the bottom and up the sides of the pan (it doesn't have to go all the way up, just as much as you can).Place the crust in the oven for 8-10 minutes, or until the edges of the crust start to brown a bit and smells fragrant. Remove crust from oven and turn the oven down to 300˚F.
- Make the filling by placing the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat the cream cheese and sugar together on medium speed until fluffy (about a minute or two). Add the honey and beat to incorporate, about 30 seconds on medium speed. Add the eggs, one at a time, waiting for each to incorporate before adding the next one. Add the sour cream, lemon zest, and vanilla and beat to incorporate. Carefully spoon 2/3 of the filling into the prebaked crust and spread out evenly on the bottom. Spoon 2/3 of the curd over the filling and swirl with a butter knife. Cover the curd with the remaining cheesecake filling and drizzle the remaining curd over the top of the filling. Marble with a butter knife decoratively.
- Put the cheesecake in the oven (still on the baking sheet) for 50 to 60 minutes, or until the edges of the cheesecake start to puff up and look solid. The center of the cheesecake will be wobbly but don't worry, it'll firm up as it cools. Once the cheesecake is done, turn off the oven, prop the door of the oven open with a wooden spoon, and let the cheesecake cool in the oven for an hour. Remove from the oven and let cool on a wire rack for an additional two hours or until the bottom of the cheesecake pan doesn't feel warm to the touch anymore. Cover the pan with aluminum foil (don't let it touch the top of the cheesecake!) and refrigerate overnight or at least for 8 hours. Serve from the fridge or let it sit out for about an hour before serving for a slightly less firm texture.
Nutrition Facts : Calories 523 kcal, Carbohydrate 42 g, Protein 8 g, Fat 36 g, SaturatedFat 19 g, Cholesterol 185 mg, Sodium 279 mg, Sugar 35 g, ServingSize 1 serving
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.
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.
PASSOVER LEMON BARS
These tasty lemon bars have double the zest and zing from lemon in both the crust and filling. You will love them.
Provided by Chef Laura Frankel
Categories Brunch, Desserts
Time 1h10m
Yield 16 bars
Number Of Ingredients 15
Steps:
- For the crust: Preheat oven to 350°F. Line an 8- x 8-inch baking dish with parchment paper or foil. Grease the parchment or foil. Heat butter until hot. Add sugar, vanilla, salt, almonds, cake meal, and lemon zest. Stir just to combine. Transfer crust to lined pan and press into the pan. Bake at 350°F until lightly browned, about 20 to 25 minutes. Set aside. For the filling: Decrease oven to 300°F. Whisk together sugar, starch, eggs, zest, juice, salt, and vanilla until well combined. Gently pour filling into baked crust. Bake the bars for 20 to 25 minutes until the center is no longer jiggly. Cool completely before garnishing with powdered sugar.
Nutrition Facts :
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.
KETO VANILLA CHEESECAKE WITH ALMOND CRUST
An unbelievably creamy cheesecake recipe you will never regret trying. It is sugar-free, keto-friendly, low in carbs and filled with all the traditional and authentic flavors.
Provided by Rayane Chehab, MS, RDN
Categories Dessert
Time 7h10m
Number Of Ingredients 13
Steps:
- Preheat the oven to 180 °C or 350F and prepare the mold for the cheesecake. Cover the mold with butter and set aside.
- In a large bowl, mix the melted butter with almond flour, sweetener and vanilla. Stir very well with a spoon until you get a mixture similar to cookie crumbs.
- Distribute the mixture evenly in the container and flatten with your hands, you can also use a flat-bottomed potato chopper.
- Bake for about ten minutes and remove from the oven. Meanwhile, prepare the cheesecake filling.
- In a bowl, mix the cream cheese, eggs, sweetener, lemon juice, lemon zest and vanilla essence. Beat until well blended.
- Empty the mixture into the crust, give it a small blow so that the air comes out and flatten with a spatula. Bake in the oven for 40 minutes covered with aluminum foil.
- Cool for at least 6 hours. Unmold, slice and enjoy.
Nutrition Facts : Calories 318 kcal, Carbohydrate 6 g, Protein 8 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 111 mg, Sodium 223 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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 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
CHOCOLATE CHIP CHEESECAKE
Easy chocolate chip cheesecake you can bake up any day
Provided by Jamie Geller
Categories Desserts
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350℉. Using an electric mixer at medium speed, mix cream cheese and sugars together until smooth. Add eggs, one at a time, mixing into batter. When fully blended, mix in vanilla. Using a silicone spatula, fold in chocolate chips. Pour into macaroon or graham cracker crust. Bake at 350℉ for 40 to 50 minutes or until just slightly jiggly in the center. The cake will finish cooking from the retained heat after you take it out of the oven. Cool completely on a wire rack. Chill in refrigerator at least 4 hours before serving. Before serving top with either a layer of sour cream or your favorite flavor pie filling, if desired. Tips If you want to transform this into a chocolate swirl cheesecake, squirt chocolate syrup on top and use a knife to create a zigzag swirl design before putting it in the oven. Not big on chocolate? Just omit the chips and it's a classic cheesecake.
Nutrition Facts :
PASSOVER CHEESECAKE WITH STRAWBERRY SAUCE
To prepare this recipe for Passover, select food products that are kosher for Passover, as needed. Consult with your rabbi if you have any questions.
Categories macaroon cheesecake cheesecake strawberry sauce strawberry cheesecake coconut cheesecake passover coconut macaroon passover cheesecake
Time 5h10m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix cookie crumbs and margarine; press onto bottom and 1 inch up side of springform pan sprayed with cooking spray. Bake 12 minutes.
- 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 minutes 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.Each serving provides: 15%DV vitamin A, 20%DV vitamin C, 6%DV calcium, and 2%DV iron.
Nutrition Facts : Calories 320 calories
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.
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- Noodle Kugel. Made with egg noodles and cinnamon sugar, this classic Noodle Kugel is a Passover dessert to be passed down for ages. It takes just 15 minutes of prep time, making it a simple-but-delicious addition to your table.
- Flourless Chocolate Cake. Semi-sweet chocolate pieces and ground almonds give this flourless cake its rich flavor. Your family and friends will be asking for this raspberry-topped Passover dessert recipe year after year.
- Passover Macaroons. Requiring just 10 minutes of prep time and 20 minutes of cook time, this recipe is the perfect Passover dessert when you want to make something quick.
- Chocolate Dipped Matzo. Lots of Passover desserts call for matzo but few are as easy to make as this chocolate dipped treat! Simple yet delicious, this is the perfect sweet treat to serve at your annual Passover Seder.
- Passover Cheesecake. With a coconut macaroon cookie crumb crust, this Passover Cheesecake is a Passover dessert recipe you’ll be using year after year.
- Flourless Lemon-Almond Cake. If you’re a fan of white chocolate, lemon and almonds, you’re going to love this Passover dessert. Top this creamy flourless cake off with mixed fresh berries like blueberries, raspberries and sliced strawberries for a picture-perfect dessert.
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