"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Lime Almond Cheesecake Recipe

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This recipe for Lime Almond Cheesecake, by , is from Cooking While Drinking Wine , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheryl Lerner
Added: Saturday, March 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
For crust
7 ounces blanched whole almonds (about 1 1/4 cups)
1/2 stick (1/4 cup) unsalted butter
1/4 cup sugar
For filling
2 pounds cream cheese, softened
1 1/2 cups sugar
1 1/2 tablespoons fresh lime juice
4 large eggs
For topping
a 16-ounce container sour cream
1/4 cup sugar
1 tablespoon fresh lime juice
1 teaspoon almond extract

Directions:
Directions:
Preheat oven to 350F. 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 350F.) 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.

Number Of Servings:
Number Of Servings:
8-12
Personal Notes:
Personal Notes:
This is our favorite springtime/Passover dessert as there is no graham cracker crumbs. The crust is more like almond toffee (yum!) and the slightly tart but sweet lime flavor is incredible. You are sure to get rave reviews on this recipe.
Cheryl

 

 

 

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