PHILADELPHIA NEW YORK-STYLE ALMOND CRUST CHEESECAKE
Find out the secret to this low-carb almond crust cheesecake! There's not a graham cracker or cookie to be found in our PHILADELPHIA New York-Style Almond Crust Cheesecake, and that may be exactly what you need tonight.
Provided by My Food and Family
Categories Recipes
Time 5h10m
Yield 16 servings
Number Of Ingredients 9
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
Nutrition Facts : Calories 300, Fat 25 g, SaturatedFat 15 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 9 g, Protein 9 g
LIME CHEESECAKE WITH ALMOND CRUST
Make and share this Lime Cheesecake With Almond Crust recipe from Food.com.
Provided by Chef Jean
Categories Cheesecake
Time 1h50m
Yield 1 10 inch cake, 12-14 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 641.8, Fat 49.1, SaturatedFat 25.4, Cholesterol 181.4, Sodium 300.5, Carbohydrate 41.5, Fiber 1.8, Sugar 34.6, Protein 13
LIME ALMOND CHEESECAKE
The recipe's from my Mom, who got it from a newspaper, who got it from the Mother Wonderful's Cheesecake cookbook. It it the best cheesecake you'll ever eat. Watch out; people will insist you make it for every special occasion. Requires a 10" spring form pan.
Provided by Kirby
Categories Cheesecake
Time 1h30m
Yield 1 10" cake, 12-14 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 627.9, Fat 45.1, SaturatedFat 27.2, Cholesterol 190.9, Sodium 419.6, Carbohydrate 48.1, Fiber 0.4, Sugar 38.1, Protein 10.1
MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
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.
ALMOND-CRUST RASPBERRY CHEESECAKE
A quick raspberry sauce adds pastry-shop polish to this lovely and delicious cheesecake. Get the recipe.
Provided by Phoebe Lapine
Categories Cake Dessert Cream Cheese Raspberry Almond Self Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325°. Lightly coat an 8" springform pan with cooking spray. Line bottom of pan with a round of parchment paper and wrap the outside with foil. In a small saucepan, simmer raspberries, granulated sugar and 2 tablespoons water over medium heat; cook until sauce thickens, 10 minutes. Set aside.
- In a food processor, pulse almonds until very finely ground. Add brown sugar,butter and a pinch of salt; pulse briefly to combine. Transfer to prepared pan and press firmly into bottom to form an even crust. Add cream cheese, granulated sugar, sour cream and vanilla to food processor; puree until smooth. Add eggs 1 at a time, blending after each addition. Pour filling onto crust. Spoon raspberry sauce on top and swirl using the tip of a knife, wiping it clean occasionally.
- Place springform pan in a 9" x 13" baking pan. Add warm water to come 1 inch up side of springform pan. Bake until cheesecake center jiggles slightly, 50 to 60 minutes. Let stand at room temperature until cool enough to touch. Remove springform pan from water, cover cake with foil and refrigerate at least 4 hours or overnight. Run a table knife between edge of cheesecake and springform pan before gently removing side of pan.
LIME ALMOND CHEESECAKE
Provided by Olga Toth
Number Of Ingredients 14
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.
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- Preheat the oven to 350°F. Lightly grease a 9" springform or push-bottom pan., To make the crust: In a medium-sized mixing bowl, combine the crumbs, sugar, and butter.
- Press the mixture into the bottom and 1" up the sides of the prepared pan., Bake the crust for 10 to 15 minutes, just until set.
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