Recipe Archives->Desserts Cheesecake->Lemon 06

Passover Lemon Cheesecake
Makes 8 to 10 servings

3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick 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

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 300F.  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.

Printable version: lemon06.txt.