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Lemon Cheesecake

Prep Time:30 Minutes
Cook Time:45 Minutes


  • ■   8 oz Hazelnuts
  • ■   salt
  • ■   granulated lemon peel
  • ■   2 oz vanilla extract
  • ■   Candied Lemon Peel


For crust 3/4 cup hazelnuts toasted and cooled 3 Tablespoons powdered sugar 3/4 cup graham cracker crumbs 5 tablespoons unsalted butter, melted and cooled slightly 3 (8-ounce) packages cream cheese, softened 3/4 cup sugar 3 large eggs 2 teaspoons granulated lemon peel 1 teaspoon pure vanilla extract For Glaze:2 eggs 1 cup sugar 1/4 cup lemon juice 2 tablespoons granulated lemon peel 6 tablespoons butter, melted 1 to 2 drops yellow food coloring, if desired Make crust: Position rack in center of oven and preheat to 350°F. Finely grind nuts, cracker crumbs and powdered sugar in processor.Add butter; blend using on/off turns until crumbs are moist. Press crumbs onto bottom and 1/2 inch up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Chill while making filling. Cool crust completely in pan on a rack. Using electric mixer, beat cream cheese in large bowl until fluffy. Slowly add sugar; beat until smooth. Add eggs 1 at a time, beating 30 seconds after each. Mix in lemon juice and peel. Pour filling into crust. Bake cake until outer 2-inch portion of top is set and center looks slightly glossy and is barely set, about 45 minutes. Transfer to rack cool to room temperature. Cover; chill overnight. Run knife around sides of pan to loosen. Release pan sides. Place cake on plate. To make glaze, whisk the eggs, sugar, lemon juice and peel until blended in a small heavy sauce pan. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Add food coloring if desired. Transfer to a small bowl; cool for 10 minutes. Cover and refrigerate until chilled. Garnish with glaze or candied lemon peel. Recipe adapted from

  • 1. Make crust: Preheat oven to 350F with rack in middle.
  • 2. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
  • 3. Transfer to a bowl and stir in butter until combined well.
  • 4. Press onto bottom and 1 inch up side of springform pan.
  • 5. Bake until crust is firm and a shade darker, 12 to 15 minutes.
  • 6. Cool crust completely in pan on a rack.
  • 7. Make filling and bake cheesecake:
  • 8. Reduce oven temperature to 300°F.
  • 9. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes.
  • 10. Reduce speed to low and add eggs 1 at a time, mixing until incorporated.
  • 11. Mix in zest and vanilla.
  • 12. Put springform pan in a shallow baking pan and pour filling into cooled crust.
  • 13. 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).
  • 14. Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan.
  • 15. Cool completely, 2 to 3 hours.
  • 16. Can be made 2 days ahead and chilled, loosely covered.
  • 17. Recipe and photo from

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