Kaffer Lime Cheesecake

Ingredients:

Base:

•     2½ cups almond meal
•     125g unsalted butter, melted & cooled
•     3 Tbsps brown sugar 
•     1 Tspn cinnamon

Filling:

•     1 1/2 tablespoons boiling water
•     3 teaspoons gelatine powder
•     500g cream cheese, softened
•     1/2 cup caster sugar
•     300ml thickened cream, whipped
•     60ml kaffir lime juice

 Topping:

• 1 X pack Aeroplane create a jelly
• 200 ml lime juice

Method:

Base:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. 
2. Set aside.
3. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
4. Press the almond meal crumbs over base and the side of the prepared pan.
5. Bake in the preheated oven for 10 minutes or until lightly golden brown. 
6. Set aside to cool.

Filling:

1. Place boiling water in a small bowl and sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. 
2. Meanwhile, using an electric mixer, beat cream cheese, sugar for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Add kaffir lime juice..
3. Spoon mixture over biscuit base. Smooth surface. 
4. Refrigerate for 2 hours or until just set.

Topping:

1. Use pack of Aeroplane "create a Jelly" mix to make kaffir lime jelly with the lime juice and a teaspoon of grated kaffir lime zest.
2. Top cheesecake with cooled jelly and grated allow to chill for another hour.

Candied limes

Ingredients:

• 1 tsp grated frozen kaffir lime
• 2 limes
• 3/4 cup water
• 3/4 cup sugar
• 5 kaffir lime leaves

Method:

Place the sugar, water and kaffir lime leaves in a medium saucepan, and bring to the boil. Stir intermittently, and continue until the sugar has completely dissolved, and you have a viscous sugar syrup. Add the slices of lime, and set the timer for 12 minutes.

Once the timer is done, check that the limes have tender peel but have not disintegrated. Continue cooking for up to an additional 5 minutes, if you think it is necessary.

Shake the excess sugar syrup off the limes, and lay them on a drying rack or baking paper. Allow them to dry for a minimum of an hour, overnight if possible. You can also dry them in the fridge, if you need to speed the process up.

White Chocolate and Frangelico Cheesecake

Ingredients:
Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling

• 3 tsp gelatine powder
• 2 tbs Frangelico liqueur
• 500 g cream cheese
• 400 g sweetened condensed milk
• 300 ml cream
• 150 g white chocolate

Method:
Base: 

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared spring form tin.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool while preparing filling.

Filling: 

1. Melt chocolate in a double boiler or microwave. 
2. Sprinkle gelatine over the water in small heatproof jug, stand in small saucepan of simmering water and stir until gelatine dissolves. Cool for 5 minutes.
3. Beat cheese and condensed milk with electric mixer until smooth. 
4. Beat cream in small bowl with electric mixer until soft peaks form. 
5. Stir warm gelatine mixture into cheese mixture. 
6. Fold in cream and melted chocolate. 
7. Pour into spring form tin and refrigerate for 4-5 hours to set. 

https://www.bestrecipes.com.au/recipes/creamy-white-chocolate-cheesecake-recipe/56inlfgo

Amaretto and Cherry Cheesecake

Ingredients:

Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling:

• 1 1/2 tablespoons boiling water
• 3 teaspoons gelatine powder
• 500g cream cheese, softened
• 1/2 cup caster sugar
• 300ml thickened cream, whipped
• 60ml Amaretto liquor

 Topping:

• 1/2 cup caster sugar
• 1 jar Morello cherries
• 3 teaspoons gelatine powder (1 packet gelatine)

Method:

Base:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared pan.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool.

Filling:

1. Place boiling water in a small bowl and sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. 
2. Meanwhile, using an electric mixer, beat cream cheese, sugar for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Add Amaretto liquor.
3. Spoon mixture over biscuit base. Smooth surface. Refrigerate for 2 hours or until just set.

Topping:

1. Place contents of jar of cherries and sugar in pan and bring to boil.
2. While cherry mixture is cooling bring 1/2 cup water to boil and place in bowl, sprinkle in gelatine and stir well. Set aside for 5 minutes till absorbed.
3. Add cherry and sugar mixture and chill, covered, for an hour.
4. Top chilled cheesecakes with cherry mixture and allow to chill for another hour.

Baked Cherry and Almond Cheesecake

Ingredents:

Base:

• 2½ cups almond meal
• 125g unsalted butter, melted & cooled
• 3 Tbsps brown sugar 
• 1 Tspn cinnamon

Filling:

• 450 gms (16 ounces) cream cheese, softened
• 240 mL (1 cup) granulated sugar
• 3 eggs
• 240 mL (1 cup) sour cream
• 120 mL (1/2) cup heavy cream
• 60 mL (1/4) cup amaretto or almond liqueur 

Topping:

• 1/2 cup caster sugar
• 1 jar Morello cherries
• 1 packet (3 Tspn) gelatine

Method:

Crust:

1. Preheat oven to 180C for convection oven or 160C for fan force oven. Line the bottom of a 20cm spring form pan with baking paper and grease the side of the pan with melted butter. Set aside.
2. Add almond meal, butter, brown sugar and cinnamon. Mix until well combined.
3. Press the almond meal crumbs over base and the side of the prepared pan.
4. Bake in the preheated oven for 10 minutes or until lightly golden brown. Set aside to cool.

Filling:

1. Beat cream cheese and sugar in a mixing bowl until light and fluffy, scraping the bowl occasionally.
2. Add the eggs one at a time, beating just until blended after each addition.
3. Add the sour cream, heavy cream, and amaretto and beat until just blended. Be careful not to overbeat!
4. Spoon approx. 1/4 cup filling into each prepared spring-form pan (till mixture reaches top of side).
5. Bake at 180 degrees 25-30 minutes, until centre is set.
6. Remove from oven and let stand to cool. Chill, covered, at least 2 hours.

Topping:

1. Place contents of jar of cherries and sugar in pan and bring to boil.
2. While cherry mixture is cooling bring 1/2 cup water to boil and place in bowl, sprinkle in gelatine and stir well. Set aside for 5 minutes till absorbed.
3. Add cherry and sugar mixture and chill, covered, for an hour.
4. Top chilled cheesecakes with cherry mixture and allow to chill for another hour.

Sources:
https://www.lemontreedwelling.com/wp-json/mv-create/v1/creations/83/print?id=83

http://www.fussfreecooking.com/recipe-categories/sugary-treats/gluten-free-banana-cheesecake-almond-meal-crust/