Skill required: Confident Baker
Crust:
3/4 cup sliced blanched almonds, toasted and cooled
2/3 cup sugar
2/3 cup matzo cake meal
1/4 teaspoon salt
1 stick unsalted butter, melted and cooled slightly
1. Preheat oven to 350 degrees F with rack in middle.
2. Pulse almonds, sugar, matzo cake meal, and salt in a food processor until finely ground.
3. Transfer to a bowl and stir in butter until combined well.
4. Press onto bottom and 1 inch up side of springform pan.
5. Bake until crust is firm and a shade darker, 12 - 15 minutes.
6. Cool crust completely in pan on a rack.
Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1 teaspoon pure vanilla extract
1. Reduce oven temperature to 300 degrees F.
2. Beat together cream cheese and sugar in a bowl with an electric mixer at medium speed until smooth, 1 - 2 minutes.
3. Reduce speed to low and add eggs 1 at a time, mixing until incorporated.
4. Mix in zest and vanilla.
5. Put springform pan in a shallow baking pan and pour filling into cooled crust.
6. Bake until filling is set 1 1/2 inches from edge but center is wobbly, 45 - 50 minutes (filling will continue to set as it cools).
7. Transfer cake in pan to a rack and immediately run a knife around edge, then remove side of pan.
8. Cool completely, 2 - 3 hours.
Yield: Makes 8 - 10 servings
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