Lime Cheesecake With Almond Crust

Submitted by Chef Jean

"The almond crust really makes this cake. It is made in a 10 inch springform pan."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Yields: 1 10 inch cake
• Serves: 12-14

ingredients

• CRUST

• 7 ounces blanched almonds
• 1⁄4 cup butter, melted
• 1⁄4 cup sugar

• FILLING

• 32 ounces cream cheese, softened
• 1 1⁄2 cups sugar
• 1 1⁄2 tablespoons lime juice
• 4 eggs
• 1 tablespoon lime zest
• 1 tablespoon cornstarch

• TOPPING

• 16 ounces sour cream
• 1⁄4 cup sugar
• 1 tablespoon lime juice

directions

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