While I always make Chocolate Covered Toffee Matzos for passover (because, uh, tasty!!) I felt like I should think of something different. Passover and Easter collide today in this #SundaySupper and I made a lemon cheesecake.

This afternoon we’re going to a Seder, a first for an Easter tradition to be sure, but this cheesecake had to be made in advance so it might have disappeared before today (hey, Pesach is 7 days!). We went last year and have such an awesome group of friends that I’m honestly pretty excited to celebrate. For Easter we generally hang out around the house, eat chocolate and chill out with video games. But today if going to be a blast! I made this cheesecake for vegans who need passover options. The crust is a mix of matzo meal and almond meal. You could make your own almond meal and throw in some matzo crackers if you have everything whole in the food processor. However, the recipe calls for the easy way.

The batter is easy as well and quite thick so there isn’t really much of a chance of sinking if you leave it in the oven when it cools down quite a bit. I generally leave it a half hour (as written) or so to cool but I kind of forgot about this one and it sat for an hour, no harm done. It has a very light lemon and vanilla flavour so it is primed for your favourite toppings if you don’t want to eat it plain. Add some cherries or strawberries for a beautiful spring dessert. I served it plain and got no complaints, so go ahead and indulge this passover season!

Passover Vegan Lemon Cheesecake Recipe #SundaySupper Print Recipe Pin Recipe Ingredients For The Crust 2/3 cup almond meal

2/3 cup sugar

2/3 cup matzo cake meal

1/4 teaspoon salt

1 stick margarine melted and cooled slightly For The Filling 3/4 cup granulated sugar

3/4 cup plain non-dairy yogurt

1 Tbsp cornstarch dissolved in 2 Tbsp soy milk or rice milk.

1 1/2 tsp lemon juice

2 tsp grated lemon zest

1 tsp vanilla extract

1/4 tsp salt

3 8-oz packages vegan cream cheese, softened Instructions Preheat oven to 350°F with rack in middle.

Mix the almond meal, sugar, matzo cake meal, and salt. Stir in margarine until combined well. Press onto bottom and 1 inch up side of springform pan. Bake until crust is firm and a shade darker, 12 to 15 minutes. Cool crust completely in pan on a rack.

Reduce oven temperature to 325°F.

Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 to 2 minutes. Reduce speed to low and add non-dairy yogurt, cornstarch mixture,lemon juice, mixing until incorporated. Mix in zest and vanilla.

Pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, about an hour (filling will continue to set as it cools). Once done, turn the oven off and leave it to sit in the oven for another 1/2 hour. Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan. Cool completely, 2 to 3 hours.

Sunday Supper Recipes!

Breakfast/Brunch

Appetizers:

Savory and Sweet Breads:

Sides and Salads:

Main Dishes:

Desserts:

Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog

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