I've managed to screw up cheesecake on more than one occasion so it was with some trepidition (stupidity?) that I tackled this recipe for a Seder over the weekend. Crust is blanched almonds, matzoh meal, sugar, and butter.
But, wow, what a hit. The crust was delicious, the filling firmed up perfectly, and the lemon flavor was present but not overwhelming. So good, in fact, that I am making it again this weekend for a dinner party.