Name: Passover Lemon Cheesecake
Cook time: 30 min
Total time: 5 hr
Yield: Makes 8 to 10 servings
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

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Passover Lemon CheesecakeRomulo Yanes

Almonds and matzo cake meal make a wonderfully textured crust for this refreshing, citrusy cheesecake. After Passover, instead of pulling out the graham crackers again, experiment with other cookie crusts such as one made with shortbread.

Cooks' note:

Cheesecake can be made 2 days ahead and chilled, loosely covered.

Recipe notes

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