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Lemon Cheesecake

8-10 servings
Prep time 30 minutes + cooling time

For crust :
3/4 cup sliced Un-salted Almonds
2/3 cup sugar or Organic Evaporated Cane Juice Crystals
2/3 cup matzo cake meal
1/4 teaspoon Sale di Cervia Sea Salt
8 tablespoons unsalted butter, melted and cooled slightly
For filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar or Organic Evaporated Cane Juice Crystals
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon Pure Vanilla Extract

Make crust:
Preheat oven to 350F with rack in middle.
Pulse almonds, sugar, matzo cake meal, and Sale di Cervia Sea 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.
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 lemon zest and Pure Vanilla Extract.
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.
Can be made 2 days ahead and chilled, loosely covered.

Recipe adapted from and photo courtesy of

Products suggested for this recipe: