Blueberry Lime Rose Water Cheesecake With Almond Crust Food

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.

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.

MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

BLUEBERRY CHEESECAKE

Steps:

• Preheat the oven: Position an oven rack in the center of the oven. Preheat it to 325°F.
• Boil water: Fill a kettle or a large pot with water and cover it with a lid. Bring it up to a boil over high heat while you prepare the cheesecake filling. You will use the boiling water to create a hot water bath to bake the cheesecake.
• Bake the cheesecake: Bake the cheesecake until slightly puffed up around the edges and 2 to 3 inches in the center is slightly jiggly (resembling Jell-O), about 1 hour 30 minutes. Turn the oven off and open the oven door about 1 inch. You can use a wooden spoon to prop the door open. Let the cheesecake finish setting in the oven until there is barely any jiggle left in the center, about 1 hour. Transfer to a wire rack to cool for 30 minutes. Loosely cover it with a clean kitchen towel and refrigerate it until fully cooled, at least 6 hours. The cheesecake will firm up and no longer jiggle in the center.