Ingredients Jump to Instructions ↓

  1. 3/4 cup sliced blanched almonds, toasted and cooled

  2. 2/3 cup sugar

  3. 2/3 cup matzo cake meal

  4. 1/4 teaspoon salt

  5. 8 tablespoons unsalted butter, melted and cooled slightly

  6. 3 (8-ounce) packages cream cheese, softened

  7. 3/4 cup sugar

  8. 3 large eggs

  9. 2 teaspoons grated lemon zest

  10. 1 teaspoon pure vanilla extract

  11. Equipment: a 9-inch springform pan

  12. Garnish: julienned lemon zest

Instructions Jump to Ingredients ↑

  1. Make crust:

  2. Preheat oven to 350F with rack in middle.

  3. 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.

  4. Make filling and bake cheesecake:

  5. Reduce oven temperature to 300°F.

  6. 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.

  7. 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.


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