Lime Almond Cheesecake
Indulge in the zesty elegance of Lime Almond Cheesecake, a luscious dessert that combines the creamy tang of lime with the nutty richness of an almond flour crust. This gluten-free masterpiece features a buttery almond base, perfectly balanced by a velvety filling infused with fresh lime juice, tangy sour cream, and fragrant lime zest. Baked to perfection, the cheesecake is delicately chilled for an ultra-smooth texture and topped with a sprinkle of sliced almonds for a sophisticated finish. Whether you’re hosting a dinner party or simply treating yourself, this cheesecake is a show-stopping blend of citrusy brightness and nutty decadence. Perfect for citrus lovers and cheesecake enthusiasts alike, it’s a refreshing twist on a classic dessert!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups almond flour
- 3 tablespoons granulated sugar
- 5 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 0.75 cup granulated sugar
- 0.5 cup sour cream
- 1 tablespoon lime zest
- 0.25 cup fresh lime juice
- 1 teaspoon vanilla extract
- 3 units large eggs
- 0.25 cup sliced almonds
Instructions
Preheat your oven to 325°F (160°C).
Combine almond flour, 3 tablespoons of granulated sugar, and melted butter in a medium bowl. Mix thoroughly until the mixture resembles wet sand.
Press the almond crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth it out.
Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and 3/4 cup sugar together until smooth and creamy.
Add sour cream, lime zest, lime juice, and vanilla extract to the cream cheese mixture. Beat until fully combined.
Add the eggs one at a time, mixing just until combined. Do not overmix.
Pour the filling over the cooled almond crust in the springform pan and smooth the top with a spatula.
Bake the cheesecake in the preheated oven for 45–50 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the oven door slightly, and let the cheesecake cool inside for 1 hour.
Remove the cheesecake from the oven and run a knife around the edge of the pan to release it from the sides.
Let the cheesecake cool completely, then refrigerate for at least 4 hours (preferably overnight).
Before serving, sprinkle sliced almonds around the edge of the cheesecake for an elegant garnish.
Slice, serve, and enjoy your Lime Almond Cheesecake!
Nutrition Facts
Calories |
4317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 343.5 g | 440% | |
| Saturated Fat | 158.1 g | 790% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1273 mg | 424% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 269.4 g | 98% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 219.6 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1152 mg | 89% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1026 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
