Passover Lemon Cheesecake
['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']
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.
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.
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