Passover Lemon Cheesecake With Almond Crust

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 10
• 3/4 cup sliced blanched almond, 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
• 3 (8 ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 2 teaspoons grated lemon zest
• 1 teaspoon pure vanilla extract

Recipe

• 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.
• 2 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.
• 3 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.