Perfect Passover dessert
Desserts for Passover, which begins at sundown on April 8, can be a challenge because the use of leaveners (flour, baking powder, baking soda) is not permitted.
Many Passover cakes and other baked goods rely on eggs for the leavening and use matzo cake meal. Some also rely on ground nuts for flavor and to replace the flour. Be sure to use the freshest nuts as possible.
Baking extracts also are not allowed because they are made with alcohol, which is fermented. Sometimes you can simply omit the extract without compromising flavor. Vanilla powder or vanilla sugar can be substituted. You will find them in packets at baking supply stores, specialty stores or in the baking or ethnic aisles of some grocery stores. If a recipe calls for 1 teaspoon vanilla extract, you can use 1 tablespoon vanilla powder or vanilla sugar.
This Passover lemon cheesecake is a favorite from our archives. It’s great for any springtime holiday. This is an ideal dessert recipe to serve with a dairy, or parve, meal. (Jewish dietary rules forbid eating meat and dairy at the same meal.)
Matzo — ground or in sheets — is used in many recipes during Passover. The cracker-like sheets symbolize the bread that had no time to rise as the Jewish people fled Egypt. In this recipe, it’s used in the crust along with toasted almonds, sugar and butter. (Note that those observing Passover must use ingredients that are labeled kosher for Passover.)
This cheesecake has a bright lemony flavor and it bakes up nice and tall. A small sliver of it is satisfying. The original recipe called for 2 teaspoons of lemon zest for the filling. Because I love lemon, especially in desserts, I added more.
Tip: Before making the filling, set the eggs and cream cheese out at room temperature for at least 30 minutes. This takes the chill out of them, allowing the filling to whip up nice and fluffy with no solid pieces of cream cheese.
After Passover, you can switch over to your favorite crust. You also can top this cheesecake with fresh sliced fruit or a fruit sauce. It can be made up to two days ahead.