Easter Lemon Cheesecake

Baking and Desserts | European cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

Easter Lemon Cheesecake

Ingredients

Sugar - 1,35 glasses
Chopped almonds - 3.2 oz
Salt - ¼ spoons
Matzah - 0,6 glasses
Butter - 8 teaspoons
Chicken Egg - 3 pieces
Mascarpone Cheese Unagrande - 8.1 oz
Vanilla extract - 1 tablespoon
Citrus Zest Mix - 2 spoons

Step by Step guide

Step 1

Preheat the oven to 356°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 302°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.