This kosher cheesecake is perfect for Passover. The cool lemon flavor tastes
like Spring! You can make the cake up to 2 days in advance, and chill it,
covered, until ready to serve it to your delighted family or guests.
- 3/4 cup sliced toasted almonds
- 2/3 cup sugar
- 2/3 cup matzo cake meal
- 1/4 teaspoon salt
- 8 tablespoons unsalted melted butter
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 2 teaspoons grated lemon zest
- 1 teaspoon vanilla
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. Press onto bottom and
up side of springform pan about 1 inch. Bake until the crust is firm, 12 to
15 minutes. Cool crust completely on rack.
Make the filling and bake the cheesecake:
Reduce the oven temperature to 300°F.
Beat together the cream cheese and sugar with an electric mixer on medium
until smooth, 1 to 2 minutes. Reduce the speed to low and add eggs 1 at a
time. Mix in zest and vanilla.
Put the springform pan in a shallow baking pan and pour the filling into the
crust. (Make sure crust has cooled first.)
Bake until the filling is set 1 1/2 inches from the edge but center still
shakes, 45 to 50 minutes (the filling will continue to set as it cools).
Transfer the cake, still in the pan, to a rack and immediately run a knife
around the edge, then remove the side of the pan. Cool completely, 2 to 3