Lime Cheesecake With Almond Crust Food

LEMON-LIME CHEESECAKE

Steps:

• HEAT oven to 350 degrees F.
• MIX graham crumbs and butter; press onto bottom of parchment-lined 9-inch springform pan.
• BEAT cream cheese and granulated sugar in large bowl with mixer until blended. Add lemon zest and juice, lime zest and juice, and vanilla; mix well. Blend in flour. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• BAKE 35 to 40 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• BEAT cream in small bowl with mixer on high speed until stiff peaks form, gradually adding icing sugar after soft peaks form. Spread over cheesecake.

LOW CARB CHEESECAKE WITH ALMOND CRUST

Steps:

• Almond Crust:.
• Preheat oven to 350°F.
• Mix the almond flour, butter and sugar substitute in a bowl. Spray 8x8 square pan (or pie plate) with cooking spray, and press this mixture evenly into the pan.
• Place this crust in a preheated oven and bake for 12-15 minutes, or until lightly golden browned and slightly pulling away from the sides of the pan. Remove the crust from the oven, and let it cool while you make the filling.
• Cheesecake Filling:.
• Dissolve the Jello in the boiling water, stirring for 2-3 minutes. Set aside to cool and slightly thickened (20-30 minutes).
• Beat the cream cheese until smooth. Gradually add the Jello to the cream cheese, and mix really well. Add Cool Whip 1/2 cup at a time until well blended. Add the sugar substitute until blended. Spread the mixture in the pan or pie plate and chill for a couple of hours.
• This recipe is very versatile. Use different jello flavour or add more or less sugar substitute or use juice instead of water or fold fresh or canned fruit into the cheesecake filling.

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.

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.

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.

NO-BAKE LIME CHEESECAKE

Steps:

• In a large bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom and 2 in. up the sides of a greased 9-in. springform pan. Cover and refrigerate for at least 30 minutes., In a small saucepan, sprinkle gelatin over lime juice and cold water; let stand for 1 minute. Stir in the sugar, eggs and lime zest. Cook and stir over medium heat until mixture reaches 160°. Remove from the heat., In a large bowl, beat cream cheese and butter until fluffy. Gradually beat in gelatin mixture. Cover and refrigerate for 45 minutes or until partially set, stirring occasionally. , In a small bowl, beat cream until stiff peaks form; fold into lime mixture. Spoon into crust. Cover and refrigerate for 3-4 hours or until set. Just before serving, remove sides of pan. Refrigerate leftovers.

LIME CHEESECAKE PIE

Steps:

• In a large bowl, beat cream cheese until smooth. Add the milk, lime juice and vanilla; beat until smooth. Pour into the crust. Refrigerate for 2 hours. Spread with whipped topping; refrigerate 1 hour longer. Garnish with lime and mint if desired.

PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE

Steps:

• Preheat oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Spray bottom of pan with cooking spray. Sprinkle evenly with almonds.
• Beat Neufchatel, cream cheese, sugar, sugar substitute and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into prepared pan.
• Bake 50 to 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with raspberries just before serving. Store leftover cheesecake in refrigerator. Makes 16 servings

COOL LIME CHEESECAKE

Steps:

• In a bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the side of a greased 10-in. springform pan. Place pan on a baking sheet. Bake at 375° for 8 minutes. Place pan on a wire rack to cool. Reduce heat to 325°. , In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and flour; beat well. Add eggs; beat on low speed just until combined. Stir in the lime juice, vanilla and food coloring if desired just until mixed. Pour into crust. Return pan to baking sheet., Bake for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with whipped cream and lime. 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.