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Passover Lemon Cheesecake

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Passover Lemon Cheesecake

Passover Lemon Cheesecake

amanda

Equipment

  • Electric Mixer - For creaming butter and sugar

  • Springform Pan - Nordic Ware Non-Stick 9" Springform Pan

  • Chef's Knife - WÜSTHOUSE Classic Cooking Knife Set with Forged Blade & Black Handle

  • Whisk (French whisk) - OXO Good Grips Stainless Steel Handheld French Whisk, 6 Pieces

  • Measuring Cups and Spoons - OXO Bakeware Classic Digital Kitchen Scale with Precision Weighing & Accessories Set

  • Food Processor (optional for crust preparation) - Cuisinart 7-Cup Stainless Steel Food Processor

  • Rubber Spatula - Oxo Good Grips Silicone Nonstick Flexible Spatula with Scraper and Dividers, Blue

  • Baking Mat (for even baking) - Williams Sonoma Parchment Paper Round Mats for Cookies & Cakes, Set of 24

  • Digital Food Thermometer - OXO Good Grips Stainless Steel Instant-Read Meat/Temperature Probe with Extension Tip

  • Cooling Rack (for cooling cheesecake) - Nordic Ware Nonstick 6" Silpat Mat

Ingredients

  • 3/4 cup sliced blanched almonds, 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

  • Equipment: a 9-inch springform pan

  • Garnish: julienned lemon zest

Instructions

1

Instruction 1

Preheat oven to 350F with rack in middle.
2

Instruction 2

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.
3

Instruction 3

Reduce oven temperature to 300°F.
4

Instruction 4

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.
5

Instruction 5

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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