Lime Almond Cheesecake Recipes

LIME CHEESECAKE WITH ALMOND CRUST

Steps:

• For Crust:.
• Pulse almonds in food processor until finely chopped.
• Mix with the butter and sugar. Press into pan going up about 1/2 inch up the sides.
• Bake for 10 minutes at 350 degrees.
• Turn oven down to 300 degrees after crust is baked.
• For Filling:.
• Cream together the creamcheese, sugar, and lime juice.
• Add the eggs one at a time, mixing well after each one.
• Add the zest and cornstarch.
• Pour mixture into crust. Bake for one hour.
• Let cool for 10 minutes.
• For Topping:.
• Stir together the sour cream, sugar and lime juice.
• Drop the topping onto cake and smooth evenly.
• Bake for 10 minutes.
• Cool completely then refrigerate for at least 2 hours before serving.

LUSCIOUS ALMOND CHEESECAKE

Steps:

• In a bowl, combine the wafer crumbs, almonds and sugar; stir in the butter and mix well. Press into the bottom of a greased 10-in. springform pan; set aside. , In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust. Place on a baking sheet., Bake at 350° for 50-55 minutes or until center is almost set. Remove from the oven; let stand for 5 minutes (leave oven on). Combine the sour cream, sugar and vanilla. Spoon around edge of cheesecake; carefully spread over filling. Bake 5 minutes longer. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Just before serving, sprinkle with almonds and remove sides of pan. Refrigerate leftovers.

LIME ALMOND CHEESECAKE

Steps:

• Preheat oven to 350°F. and butter a 10-inch springform pan.
• Make crust:
• In a food processor pulse almonds until finely ground and transfer to a bowl. Dust sides of springform pan with about 3 tablespoons ground almonds, knocking excess back into bowl. Melt butter and cool slightly. Stir butter and sugar into almonds until combined well and press evenly onto bottom of springform pan.
• Make filling:
• In a large bowl with an electric mixer beat cream cheese and sugar on low speed 2 minutes. Add lime juice and a pinch salt and beat until smooth. Add eggs 1 at a time, beating well after each addition.
• Pour filling into pan and bake cheesecake 45 minutes. Remove cheesecake from oven (keep oven at 350°F.) and let stand 10 minutes.
• Make topping while cheesecake is baking:
• Let sour cream stand at room temperature 30 minutes. In a bowl whisk together sour cream, sugar, lime juice, and almond extract.
• Drop spoonfuls of topping around edge of cheesecake and spread gently over entire top of cake, smoothing evenly. Bake cheesecake in middle of oven 10 minutes and transfer immediately to refrigerator. Chill cheesecake at least 8 hours, or until cold, and up to 2 days, covering after 8 hours. Run a thin knife around edge of pan and remove side.