Lime Cheesecake With Almond Crust
The almond crust really makes this cake. It is made in a 10 inch springform pan.
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READY IN: 1hr 50mins
SERVES: 12-14
YIELD: 1 10 inch cake
UNITS: US
INGREDIENTS
NutritionCRUST
- 7ounces blanched almonds
- 1⁄4
- 1⁄4cup sugar
FILLING
- 32
- 1 1⁄2cups sugar
- 1 1⁄2tablespoons lime juice
- 4
- 1tablespoon lime zest
- 1tablespoon cornstarch
TOPPING
- 16ounces sour cream
- 1⁄4cup sugar
- 1tablespoon lime juice
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DIRECTIONS
- 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.
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