Easter Lemon Cheesecake
10 servings
300 minutes
Easter lemon cheesecake is an exquisite dessert that combines the tenderness of mascarpone with the refreshing tartness of lemon zest. Its base made of matzo and almonds adds a pleasant crunch, while the velvety filling melts in your mouth, leaving a light vanilla aftertaste. This cheesecake has roots in European culinary traditions and is often prepared for Easter, symbolizing spring renewal and joy. Perfect as a festive treat, it pairs harmoniously with a cup of aromatic tea or coffee. It's easy to make: first the base is baked, then the airy filling is added and perfected in the oven. After cooling, it achieves the ideal texture ready to win over gourmet hearts. Such a dessert is not just food but a true work of culinary art!
1
Preheat the oven to 180 degrees.
2
In a food processor, grind the almonds, 0.6 cups of sugar, matzo, and salt until smooth. Transfer to a bowl and add softened butter. Mix well. Spread the dough in a round, shallow pan and distribute it evenly. Bake until golden brown for about 12-15 minutes. Cool in the pan.
- Sugar: 1.4 glass
- Toasted flaked almonds: 90 g
- Salt: 0.3 teaspoon
- Matzo: 0.6 glass
- Butter: 8 tablespoons
3
Reduce the oven temperature to 150 degrees.
4
In a bowl, beat the mascarpone and the remaining sugar with a mixer for about 1-2 minutes.
- Sugar: 1.4 glass
- Mascarpone cheese: 230 g
5
Set the mixer to low speed and add the eggs one at a time, then add the zest and vanilla.
- Chicken egg: 3 pieces
- Lemon zest: 2 teaspoons
- Vanilla extract: 1 teaspoon
6
Place the mold on a baking sheet. Fill the crust with filling and bake for 45-50 minutes until the filling is firm at the edges but remains slightly jelly-like in the center. Quickly remove the pie from the mold and cool for 2-3 hours.
