Lemon Cheesecake

I found this recipe through Deb at Smitten Kitchen , who found it in "Gourmet" magazine. The recipe calls for almonds in the crust (for Passover we can't use anything made with flour like Graham crackers), but I substituted pistachios. I topped the cake with candied lemon peel and fresh strawberries.


3/4 C pistachios (or toasted blanched almonds)
2/3 C sugar
2/3 C matzoh cake meal
1/4 tsp salt
1 stick unsalted butter melted and cooled slightly
3 8-oz packages of cream cheese
3/4 C sugar
3 large eggs
2 tsp grated lemon zest
1 tsp vanilla

Preheat the oven to 350 degrees. Pulse the pistachios, 2/3 C sugar, matzoh meal, and salt in a food processor until finely ground. Add the melted butter until combined well. Press into the bottom of a 9" springform pan, and up the sides 1 inch. Bake for about 12-15 minutes, until the crust is firm. Cool completely.

Reduce oven temperature to 300 degrees. In the bowl of an electric mixer, combine the cream cheese and remaining sugar until smooth. Reduce speed to low and add the eggs one at a time, until combined. Add the lemon zest and vanilla. Pour filling into the prepared pan and bake for 45-50 minutes, or until the filling is set around the edges but still a little wobbly in the middle. Immediately run a knife around the edges of the cake and remove the sides of the pan. Let cool for at least 2-3 hours.