Passover Lemon Cheesecake

Name: Passover Lemon Cheesecake
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 10
Cuisine: Global
Ingredients: 177 milliliters sliced blanched almonds, toasted and cooled; 680 grams packages cream cheese, softened; 3 larges eggs; 10 servings Garnish: julienned lemon zest; 158 milliliters matzo cake meal; 0 teaspoons salt; 177 milliliters sugar; 8 Tbsps unsalted butter, melted and cooled slightly; 1 teaspoon pure vanilla extract

This recipe serves 10. One portion of this dish contains roughly 9g of protein, 39g of fat, and a total of 483 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 5 hours. Head to the store and pick up lemon zest, butter, vanillan extract, and a few other things to make it today.

Instructions

Preheat oven to 350F with rack in middle.

Equipment you will use

Oven

Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.

Ingredients you will need

Almonds

Matzo

Sugar

Salt

Equipment you will use

Food Processor

Transfer to a bowl and stir in butter until combined well. Press onto bottom and 1 inch up side of springform pan.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Bowl

Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.

Ingredients you will need

Crust

Equipment you will use

Oven

Frying Pan

Reduce oven temperature to 300°F.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese