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Passover Lemon Cheesecake With Almond Crust

This cheesecake has a delicious nutty and crisp crust with a light but creamy citrusy filling. recipe is from gourmet (april 2008). cheesecake can be made 2 days ahead and chilled, loosely covered. you can garnish with berries or julienned lemon zest. the cake needs to cool 2-3 hours before serving. if you don't have matzo cake meal, grind regular matzo meal (or even matzos) to a finer consistency in a food processor or blender.

Steps

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 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.
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.

Ingredients

blanched almond, sugar, matzo cake meal, salt, unsalted butter, cream cheese, eggs, lemon zest, pure vanilla extract