Lemon and Almond Cheesecake
| Yield: | 1 Servings |
| Categories: |
| ALMOND DOUGH BASE | ||
| 1/2 | c | Flour |
| 1/2 | c | Ground almonds |
| 2 | tb | Sugar |
| 1 | pn | Salt |
| 3 | tb | Unsalted butter |
| 1 | Egg yolk | |
| 1 | ts | Vanilla extract |
| CHEESE FILLING | ||
| 2 | tb | White rum |
| 2 | tb | Lemon juice |
| 1 | Envelope unflavored gelatin | |
| 1 1/2 | lb | Cream cheese; without vegetable gum, softened |
| 1/2 | c | Cream |
| 4 | Egg whites | |
| 2/3 | c | Sugar |
| SUGARED ALMONDS | ||
| 1 | c | Blanched sliced almonds |
| 1 | tb | Egg white |
| 1/2 | c | Sugar |
| LEMON GLAZE | ||
| 2 | tb | Lemon juice |
| 1/3 | c | Water |
| 1 | Envelope gelatin | |
| 2/3 | c | Apple jelly |
| 1 | dr | Yellow food coloring |
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