Spring is on it's way. The sun is out and there is just this feeling in the air. It was only 27 degrees here yesterday. Today it's not as cold, maybe in the 30's. But there something in the way the sky looks and the way the air smells. Maybe it's daylight savings time messing with my head.
Twenty two years ago today, (and it was a Sunday also) it was a beautiful day. It was one of the first warm days we had for while. How do I remember this? I was in labor. I was two weeks over due. I was so ready to have that baby but kind of bummed I didn't get to be outside on that beautiful day! But I got a wonderful son!
He is not a member of the gluti club. Yet anyway.
I still have my doubts. His blood test was negative. A lifetime picky eater, always in the lowest weight percentile as a child and still extremely thin. To top it all off, he has an autoimmune thyroid condition and takes thyroid pills. All of which is common with celiac disease. But for now, he's not a member yet.
He wanted a cheese cake for his birthday cake. A lime cheese cake. So with some modifications of my last cheese cake recipe I came up with this.
1/3 cup whole almonds
2/3 cup gluten free ginger snap crumbs
1/4 cup sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 8-oz. packaged of Philadelphia brand cream cheese, room temperature
1 1/3 cup sugar
4 large eggs, room temperature
Zest of one whole lime
Juice of one whole lime
1/4 teaspoon salt
Finely grind almonds in processor. Add cracker crumbs, sugar, and butter; process until clumps form. Press into bottom of a 9 inch diameter spring-form pan with 2 3/4 inch sides. Refrigerate 30 minutes.
Position rack in center of oven; preheat to 350 degrees. Blend cream cheese and next 5 ingredients in mixer or processor just until smooth, scraping down sides of bowl several times.
Pour filling over crust. Bake until edges of cheesecake are puffed and center is just set, about 50 minutes. Run knife around pan sides to loosen. Refrigerate cake uncovered overnight.
Blueberry lime topping
2 1/2 cups frozen blueberries
1/2 cup water
1/2 cup sugar
Juice of one whole lime
zest of one whole lime
1 Tablespoon cornstarch
Mix together berries, water, sugar, zest and lime juice. Boil for about 1 minute. Mix cornstarch with about a tablespoon of water to it and mix till the lumps are gone. Add it to the berries mixture and cook till thick. Cool and serve over cheesecake.