Easter Lemon Cheesecake
Baking and Desserts • European
Description
Easter Lemon Cheesecake
Ingredients
- Sugar 1,35 glasses
- Chopped almonds 5 oz
- Salt ¼ spoons
- Matzah 0,6 glasses
- Butter 8 teaspoons
- Chicken Egg 3 pieces
- Mascarpone Cheese Unagrande 10 oz
- Vanilla extract 1 tablespoon
- Citrus Zest Mix 2 spoons
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
In a food processor, grind the almonds, 0.6 cups of sugar, matzo, and salt until well combined. Transfer to a bowl and add the softened butter. Mix well. Spread the dough into a round, shallow baking dish and distribute it evenly. Bake until golden brown for about 12-15 minutes. Cool in the dish.
Step 3
Reduce the oven temperature to 300°F.
Step 4
In a bowl, use a mixer to beat the mascarpone and the remaining sugar for about 1-2 minutes.
Step 5
Set the mixer to a low speed and gradually add the eggs, then the zest and vanilla.
Step 6
Place the dish on a baking tray. Fill the crust with the filling and bake for 45-50 minutes, until the edges are firm but the center remains slightly jiggly. Quickly remove the pie from the dish and let it cool for 2-3 hours.
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