This luscious lemon cheesecake is one of the desserts I took to the Seder at our aunt’s home last night.
The crust is made from ground almonds and matzo cake meal making it perfect for Passover when flour is prohibited. Its sweet crunchiness complements the smooth lemony light filling.
Passover Lemon Cheesecake (Epicurious, Gourmet/ April 2008)
(8 to 10 servings)
Crust
¾ cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
¼ teaspoon salt
8 tablespoons unsalted butter, melted and cooled slightly
Filling
3 (8 -ounce) packages cream cheese, softened
¾ cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
Equipment
a 9-inch springform pan
To Make Crust
Preheat oven to 350 degrees with the rack in the 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 the 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.
To Make Filling and Bake Cheesecake
Reduce oven temperature to 300 degrees.
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 and ½ inches from the edge but center is wobbly, 45 to 50 minutes (filling will 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.
Garnish with blackberries and lemon slices (optional)
Note: Cheesecake can be made 2 days ahead and chilled, loosely covered.