No-Bake Lemon Cheesecake in Matzo Nut Crust
- Kid-friendly
- Vegetarian
- Simple recipes
- Easy recipes
It's a breeze to make this cheesecake with a no-bake filling that's enhanced with a crispy baked shell made from matzo and almonds.
Ingredients
- 4 plain matzos
- 1/2 cup (125 mL) ground almonds
- 1/4 cup (60 mL) granulated sugar
- Pinch each nutmeg and salt
- 1/2 cup (125 mL) butter, melted
- 1 pkg (250 g) cream cheese, softened
- 1 can (300 mL) sweetened condensed milk
- 1 tsp (5 mL) grated lemon rind
- 1/2 cup (125 mL) lemon juice
- 1/4 tsp (1 mL) vanilla extract
Preparation
Break matzos into food processor; pulse until in oatmeal-size crumbs. Pulse in almonds, sugar, nutmeg and salt just until blended. Drizzle in butter; pulse until thoroughly mixed.
Press into deep 9-inch/23 cm tart pan or pie plate (preferably metal), or into springform pan, pressing mixture about 1 inch/2.5 cm up side. Bake in centre of 350F/180C oven until golden and crisp, 15 to 17 minutes. Let cool in pan on rack until completely cool.
In food processor or blender, blend together cream cheese, condensed milk, lemon rind and juice, and vanilla; pour into shell. Cover and refrigerate until firm, at least 4 hours.
Makes 12 servings.
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