LIME-ALMOND CAKES IN JARS
These cakes are baked in preserving jars and can be stored up to two weeks. The freshness of lime and cream cheese is accompanied by the nutty notes of almonds. But the best is, that you can make the cakes in advance. You can take them with you for a picnic. And if you like you can eat them directly out of the glass. The cakes are moist with almost the consistency of cheese cakes. Use your favorite cream cheese. The recipe is calculated for 4 servings, but you can easily make more. The baking is calculated for preserving jars with a volume of slightly more than one cup.
Provided by Thorsten
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven (350°F, 175°C).
- Grate lime finely. Divide into two parts. Mix one part with 1 tablespoon sugar. Put into an airtight container and set aside.
- Divide eggs into yolks and egg whites.
- Beat the three egg whites with salt until stiff. Add 1 tablespoon sugar and beat further until sugar is dissolved. Set aside.
- In a bowl mix softened butter with the rest of sugar until the sugar is dissolved.
- Add cream cheese and mix well.
- Add egg yolks and mix well.
- Add lime juice and and the 2nd part of lime peel and mix.
- Mix finely grounded almonds with cornstarch and add to mixture. Mix until blended. Don't overmix.
- Fold in the egg whites carefully.
- With a brush oil 4 preserving jars (see note on jars). But don't oil the rim.
- Divide dough equally into the 4 jars and bake for 25 - 30 minutes until dough is done or until a toothpick comes out clean.
- Take out of the oven and while hot close the preserving jars. Let cool completely in the jars.
- You can store the cakes for about 2 weeks.
- SERVING: Open the glasses and carefully take out the cakes. Sprinkle each cake with some of the lime sugar. Enjoy.
- NOTE on preserving jars: they should have a volume of about 1 cup or a bit more. The rim of the glasses should not be oiled, because glasses would not be airtight then.
Nutrition Facts : Calories 567.1, Fat 44.6, SaturatedFat 18.6, Cholesterol 219.2, Sodium 430.1, Carbohydrate 33.2, Fiber 3, Sugar 24.1, Protein 12.7
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
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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