How to make it

  • PreparationMake crust:
  • 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 15 minutes.
  • Cool crust completely in pan on a rack.
  • Make filling and bake cheesecake:
  • Reduce oven temperature to 300°F.
  • 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 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.
  • Cooks' note: Cheesecake can be made 2 days ahead and chilled, loosely covered.

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