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passover cheesecake on a plate with berries

Gluten Free Passover Cheesecake

Creamy and delicious. Top with mixed berries or bananas for a gourmet dessert.
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Course: Dessert
Cuisine: American, Jewish, Kosher, Passover
Keyword: cheescake
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Cooling time: 6 hours
Total Time: 2 hours 5 minutes
Servings: 16 servings
Calories: 383kcal


  • spring form pan


  • 2 ½ lbs cream cheese 5 eight ounce packages, room temperature
  • 1 ¾ cups sugar
  • 1 teaspoon lemon zest optional
  • 1 teaspoon vanilla extract
  • 5 large egg room temperature
  • 2 large egg yolk room temperature
  • ½ cup heavy cream


  • Preheat oven to 400ºF. Line 10" springform pan with parchment paper and grease sides well.
  • Using an electric mixer, beat cream cheese until smooth and creamy. About 30 seconds.
  • Scrape down sides of bowl and gradually add sugar until well mixed in.
  • Beat in vanilla and lemon, if using.
  • Beat in the eggs one at a time, scraping down the bowl after each egg.
  • On low speed beat in the heavy cream. Scrape down the sides and pour batter into prepared pan.
  • Loosely cover cake with foil and bake for 15 minutes at 400ºF.
  • Reduce temperature to 200ºF and bake for an hour.
  • After and hour and fifteen minutes total cooking time turn off oven and slightly open oven door and allow to cool for 30 minutes.
  • Remove from oven and allow cheesecake to cool completely before unmolding.
  • Cover and cool in the refrigerator for at least 6 hours but ideally 24 hours before serving.


Cheesecake can be stored in the fridge for a few days.
Cheesecake freezes beautifully. Wrap well and freeze until ready to use. Thaw in the refrigerator overnight. 


Calories: 383kcal | Carbohydrates: 25g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 169mg | Sodium: 254mg | Potassium: 128mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1176IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg