Passover Lemon Cheesecake with Almond Crust
Delight your taste buds this Passover with a luscious Lemon Cheesecake featuring a nutty almond crust that’s as irresistible as it is gluten-free! This creamy, tangy dessert combines the brightness of fresh lemon zest and juice with the richness of velvety cream cheese, all nestled atop a golden, buttery crust made from finely ground almonds. Perfectly baked to achieve a delicate jiggle and cooled gradually to preserve its smooth, crack-free finish, this show-stopping cheesecake is a dream for any holiday table. With just 25 minutes of prep and a satisfyingly rich flavor profile, this dessert is ideal for Passover or any occasion where you want the perfect blend of sweet, citrusy, and nutty. Make it ahead and let it chill overnight for effortless serving! Keywords: Passover lemon cheesecake, gluten-free almond crust, holiday dessert, citrus cheesecake recipe.
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Recipe Information
Ingredients
- 1.5 cups raw almonds
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 pieces large eggs
- 2 teaspoons lemon zest
- 1.5 tablespoons lemon juice, fresh
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray.
In a food processor, pulse the raw almonds until finely ground but not pasty. Add 2 tablespoons of granulated sugar and pulse to combine.
Drizzle in the melted butter and pulse until the mixture resembles wet sand.
Press the almond mixture evenly into the bottom of the prepared springform pan to form the crust. Use the bottom of a glass or measuring cup to flatten and compact the crust. Bake for 8-10 minutes, until lightly golden. Let cool completely.
In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Stir in the lemon zest, lemon juice, and vanilla extract until just combined.
Pour the cheesecake batter over the cooled almond crust, spreading it evenly.
Place the springform pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven and crack the door open slightly. Let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
Before serving, run a knife around the edges of the pan to release the cheesecake, then gently remove the springform pan ring. Slice and enjoy!
Nutrition Facts
Calories |
4222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.9 g | 402% | |
| Saturated Fat | 130.0 g | 650% | |
| Polyunsaturated Fat | 26.0 g | ||
| Cholesterol | 1153 mg | 384% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 303.0 g | 110% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 251.6 g | ||
| Protein | 92.5 g | 185% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1128 mg | 87% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 2265 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
