Best Lime Almond Cheesecake Recipes

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.

LIME ALMOND CHEESECAKE

Steps:

• Press ground Graham Cracker crumbs into bottom of a 10" spring form pan and a 1/3 of the way up the sides.
• In blender, cream the cream cheese and sugar on low.
• Add pinch of salt and lime juice, blend.
• Add eggs, one at a time, on low, to prevent to much air from getting into batter.
• Pour into crust.
• Place into pre-heated, 350 degree oven for 45 minutes.
• Remove from oven and let stand for 10 minutes.
• Mix sour cream, sugar and almond extract, and add to top of cake after 10 minutes has passed.
• Place in oven for 10 more minutes.
• Remove from oven and immediately place in the refrigerator to prevent cracking.

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.

BLUEBERRY, LIME & ROSE WATER CHEESECAKE WITH ALMOND CRUST

Steps:

• Crust:.
• Preheat oven to 350°F.
• In a bowl, mix graham cracker crumbs, ground almonds, sugar, spices and butter. Press mixture into bottom and only 1/2- to 1-inch up sides of a 9-inch spring form pan, packing it tightly and evenly.
• Bake until golden brown, about 8-12 minutes. Remove from the oven and allow to cool.
• Cheesecake:.
• In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Blend in the eggs and vanilla to a creamy consistency. Pour into the cooled crust.
• Bake at 350°F for 25-30 minutes, just until the outer edges begin to puff only slightly. The center will not appear set. The cheesecake will continue to cook after it is out of the oven. (You know you over-baked the cheesecake if it has a grainy texture after chilling. It should be completely smooth and creamy.).
• Remove from the oven and let cool for at least 30 minutes.
• Blueberry, Lime and Rose Water Topping:.
• In a large saucepan, combine the blueberries, sugar, lime zest, lime juice and cornstarch, and mix well.
• Bring to a full simmer to activate the cornstarch. When the liquid turns glossy, remove from the heat. Stir in rose water. Cool for 10-15 minutes.
• Top the cooled cheesecake evenly with the sauce, let cool thoroughly.
• Cover and refrigerate for at least 6 hours or overnight.