Strawberry-Lime Cheesecake

strawberry cheesecake2



  • 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


  • 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


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



  1. Heat oven to 325 degrees F. Butter the bottom of a 9×3-inch springform pan.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Source: Delish