Passover Lemon Cheese Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
I adore cheesecake of any kind. This is from Gourmet and its rated highly Ingredients:
ingredientsfor 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 |
3 (8-ounce) packages cream cheese, softened |
3/4 cup sugar |
3 large eggs |
2 teaspoons grated lemon zest |
1 teaspoon pure vanilla extract |
Directions:
1. PreparationMake crust:
2. Preheat oven to 350F with rack in middle.
3. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
4. Transfer to a bowl and stir in butter until combined well.
5. Press onto bottom and 1 inch up side of springform pan.
6. Bake until crust is firm and a shade darker, 12 to 15 minutes.
7. Cool crust completely in pan on a rack.
8. Make filling and bake cheesecake:
9. Reduce oven temperature to 300°F.
10. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes.
11. Reduce speed to low and add eggs 1 at a time, mixing until incorporated.
12. Mix in zest and vanilla.
13. Put springform pan in a shallow baking pan and pour filling into cooled crust.
14. 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).
15. Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan.
16. Cool completely, 2 to 3 hours.
17. Cooks' note: Cheesecake can be made 2 days ahead and chilled, loosely covered.
|
|