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!

Print Recipe

Passover Vegan Lemon Cheesecake Recipe #SundaySupper

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

• Colomba Muffins from Manu’s Menu
• Strawberry Amaretto Coffee Cake from Savvy Eats
• Strawberry Lemon and Ginger Scones from The Wimpy Vegetarian
• Spinach Bacon Breakfast Cups from Runner’s Tales

Appetizers:

• Smoked Salmon Dip with Greek Yogurt and Capers from Shockingly Delicious
• Colorful Delicious Deviled Easter Eggs from Hot Momma’s Kitchen Chaos
• Butter-Braised Easter Egg Radishes from Culinary Adventures with Camilla
• Egg Salad Deviled Eggs from Noshing With The Nolands

Savory and Sweet Breads:

• Healthier Hot Cross Buns from A Kitchen Hoor’s Adventures
• Whole Wheat Croissants from What Smells so Good?
• Hot Cross Pretzels from Jane’s Adventures in Dinner
• Italian Easter Bread from Curious Cuisiniere
• Greek Easter Bread from Hip Foodie Mom
• Garlic and Cheddar Swirled Brioche Rolls from Neighborfood
• Paska Bread from Seduction in the Kitchen

Sides and Salads:

• Aunt Ruthie Mashed Potatoes from Melanie Makes
• Vegetarian Cornbread Stuffing from Pescetarian Journal
• Mixed Greens with Hot Bacon Dressing from Cindy’s Recipes and Writings
• Passover Kugel: Veggie-Style from Take A Bite Out of Boca
• Syrnyk–Ukranian Sweet Easter Cheese from Cupcakes & Kale Chips

Main Dishes:

• Pan Seared Lamb Chops from The Foodie Army Wife
• Roast Leg of Lamb with Parsley Walnut Pesto from The Texan New Yorker
• Italian Easter Torta from La Bella Vita Cucina

Desserts:

• Passover Vegan Lemon Cheesecake from Killer Bunnies, Inc.
• Easter Basket Cupcakes from MealDiva
• Strawberry Crostata with Sweet Almond Glaze from Kudos Kitchen by Renee
• Layered Chocolate Mousse Cake from That Skinny Chick Can Bake
• Chocolate Hazelnut Macarons from The Girl In The Little Red Kitchen
• Rhubarb Meringue Cake {Rhabarberkuchen} from The Not So Cheesy Kitchen
• Lemon Blueberry Basil Cupcakes from Brunch with Joy
• Banana Carrot Cake Bread from Peanut Butter and Peppers
• Individual Cakes with Peanut Butter Whipped Frosting from Momma’s Meals
• Gluten Free Easter Cupcakes from Gluten Free Crumbley
• Lemon Coconut Bars from Magnolia Days
• Lemon Icebox “Pie” from girlichef
• Easter Basket Cupcakes from The Ninja Baker
• Carrot Cake Sandwich Cookies from Pies and Plots
• Carrot Bundt Cake with Cream Cheese Swirl from Alida’s Kitchen
• Passover Chocolate Chip Cookie Bars from Food Lust People Love
• Strawberry Filled Crepes from Try Anything Once Culinary
• Rhubarb Almond Streusel Muffins from Confessions of A Culinary Diva

• Best Wines for Easter/Passover Feast from ENOFYLZ Wine Blog