Passover Lemon Cheesecake

By kmad

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

Ingredients

• For crust
• 3/4 cup sliced blanched almonds, toasted and cooled
• 2/3 cup sugar
• 2/3 cup matzo cake meal
• 1/4 teaspoon salt
• 8 tablespoons unsalted butter, melted and cooled slightly
• slightly
• 3 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest
• 1 teaspoon pure vanilla extract
• Equipment: a 9-inch springform pan
• Garnish: julienned lemon zest
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Preparation

Step 1

Make crust:
Preheat oven to 350F with rack in middle.

Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground. Transfer to a bowl and stir in butter 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.

Make filling and bake cheesecake:
Reduce oven temperature to 300°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 eggs 1 at a time, mixing until incorporated. Mix in zest and vanilla.

Put springform pan in a shallow baking pan and pour filling into cooled crust. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 to 50 minutes (filling will continue to set as it cools). 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.

Cooks' note:
Cheesecake can be made 2 days ahead and chilled, loosely covered.