Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Passover Lemon Cheesecake With Almond Crust Recipe
    Lost? Site Map

    Passover Lemon Cheesecake With Almond Crust

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    blucoat's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    Almond Crust

    • 3/4 cup sliced blanched almond, toasted and cooled
    • 2/3 cup sugar
    • 2/3 cup matzo cake meal
    • 1/4 teaspoon salt

    Lemon Cheesecake Filling


    1. 1
      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.
    2. 2
      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.
    3. 3
      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.

    Ratings & Reviews:


    Nutritional Facts for Passover Lemon Cheesecake With Almond Crust

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 515.2
    Calories from Fat 359
    Total Fat 39.9 g
    Saturated Fat 21.6 g
    Cholesterol 162.7 mg
    Sodium 284.8 mg
    Total Carbohydrate 32.5 g
    Dietary Fiber 1.1 g
    Sugars 29.1 g
    Protein 9.5 g

    The following items or measurements are not included:

    matzo cake meal

    Ideas from


    Over 475,000 Recipes Network of Sites