Passover Lemon Cheesecake
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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