Passover Lemon Cheesecake

Name: Passover Lemon Cheesecake
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 8 servings
Cuisine: American
Ingredients: ¾ cup sliced blanched almonds, toasted and cooled; ⅔ cup sugar; ⅔ cup matzo cake meal; ¼ teaspoon salt; 8 tablespoons unsalted butter, melted and cooled slightly; 3 packages cream cheese, softened; ¾ cup sugar; 3 whole large eggs; 2 teaspoons grated lemon zest; 1 teaspoon pure vanilla extract; 1 piece 9-inch springform pan; 1 garnish julienned lemon zest

A creamy, luxurious lemon cheesecake with a matzo meal and almond crust, perfect for Passover celebrations. This rich dessert features a delicate balance of tangy lemon and smooth cream cheese on a nutty base.

8 servings

1 hr 30 min

Published October 4, 2025

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Ingredients

•¾ cup sliced blanched almonds, toasted and cooled
•⅔ cup sugar
•⅔ cup matzo cake meal
•¼ teaspoon salt
•8 tablespoons unsalted butter, melted and cooled slightly
•3 packages cream cheese, softened
•¾ cup sugar
•3 whole large eggs
•2 teaspoons grated lemon zest
•1 teaspoon pure vanilla extract
•1 piece 9-inch springform pan
•1 garnish julienned lemon zest

Cooking Instructions

1.
Preheat oven to 350F with rack in middle.
10 min
2.
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.
15 min
3.
Reduce oven temperature to 300°F.
5 min
4.
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.
10 min
5.
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.
50 min

Ingredients

•¾ cup sliced blanched almonds, toasted and cooled

•⅔ cup sugar

•⅔ cup matzo cake meal

•¼ teaspoon salt

•8 tablespoons unsalted butter, melted and cooled slightly

•3 packages cream cheese, softened

•¾ cup sugar

•3 whole large eggs

•2 teaspoons grated lemon zest

•1 teaspoon pure vanilla extract

•1 piece 9-inch springform pan

•1 garnish julienned lemon zest

Cooking Instructions

Preheat oven to 350F with rack in middle.

10 min

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.

15 min

Reduce oven temperature to 300°F.

5 min

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.

10 min

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.

50 min