Passover Lemon Cheesecake With Almond Crust Recipes
Recipe From epicurious.com
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
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.
Recipe From food.com
Provided by blucoat
Categories Cheesecake
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 10
"Our state products an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem!" Submitted to taste of home by Lois Kinneberg.
Recipe From food.com
Provided by Courtly
Categories Tarts
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 14
I've been searching for a low carb cheesecake since I've given up sugar and so, using ideas from different recipes, I came up with this one. I made it with raspberry jello and then I pureed a 1/2 pint of raspberries with some Splenda (add to your taste) and a tsp. of gelatin. Then I spread it on the cheesecake before chilling.
Recipe From food.com
Provided by Mina in Toronto
Categories Cheesecake
Time 22m
Yield 1 cheesecake, 12-15 serving(s)
Number Of Ingredients 8
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- To make the crust: Whisk together the flour, almond flour, confectioners' sugar, salt, and lemon zest.
- Press the dough into a 9" springform pan, pushing it firmly up the sides about 1”. Prick the bottom of the crust all over with a fork. Chill in the freezer (uncovered) for 15 minutes or so, while you preheat the oven to 350°F.
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- Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
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From foodnetwork.com
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