Passover Lemon Cheesecake

Passover Lemon Cheesecake
Photo by Romulo Yanes


  • ¾ cup sliced blanched almonds, toasted and cooled
  • ¾ cup sugar
  • 1 teaspoon pure vanilla extract
  • julienned lemon zest
  • 3 large eggs
  • 2 teaspoons lemon zest
  • ¼ teaspoon salt
  • + 5 more ingredients
    • 3 8-ounce packages cream cheese
    • 2/3 cup sugar
    • 2/3 cup matzo cake meal
    • 8 tablespoons unsalted butter
    • 1 9-inch springform pan

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 ...

View full recipe at Epicurious


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