Valentine's Day Strawberry-lime Cheesecake by JR G - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Valentine's Day Strawberry-lime Cheesecake

posted in Food & Drink > Recipes
01/29/2015
  • Ingredients

    Crust

    1/2 cup(s) slivered almonds 1/4 cup(s) sugar 2 tablespoon(s) potato starch 1/2 cup(s) matzo cake meal 4 tablespoon(s) unsalted butter, softened

  • Filling

    4 package(s) (8 ounces each) cream cheese, softened 1 1/2 cup(s) sugar 1 cup(s) sour cream, at room temperature 1/4 cup(s) potato starch 4 large eggs, at room temperature 1 tablespoon(s) grated lime zest 1/3 cup(s) lime juice

  • Topping

    1 pound(s) container strawberries, hulled and sliced 1/4 cup(s) sugar

  • Directions

    Heat oven to 325 degrees F. Butter the bottom of a 9x3-inch spring-form pan.

    Crust: Pulse almonds, sugar, and potato starch in a food processor until almonds are finely ground. Add matzo cake meal and pulse to combine. Add butter; pulse to blend.

  • Press crumbs into bottom of prepared pan. Bake 15 minutes or until crust is golden; cool on a rack. Butter sides of pan.

    Filling: Beat cream cheese, sugar, sour cream, and potato starch in a large bowl with a mixer on medium speed, until smooth.

  • On low speed, beat in eggs, one at a time, until blended. Beat in zest and juice, then pour over crust.


    Bake 1 hour, or until puffed around edges and center still jiggles slightly when shaken. Turn oven off; let cheesecake sit in oven with door ajar for 1 hour. Remove cheesecake to a wire rack.

  • Carefully cut around edges of cheesecake to loosen it from pan. Cool completely on rack. Cover and refrigerate at least 4 hours, or up to 2 days ahead.


    Up to 4 hours before serving, remove pan sides; loosen cheesecake from bottom of pan, and slide onto serving plate.

  • To serve, toss strawberries and sugar in a medium bowl; let stand until syrupy. Spoon some strawberries on top of cheesecake; serve remaining with slices.

Comments

2
See all comments

Related Tips

189 Followers
Email:
See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
Login
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back