Key Lime Cheesecake Recipe

Name: Key Lime Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 1/2 cups certified gluten-free quick-cooking oats; 2 tablespoons sweet white sorghum flour; 2 tablespoons almond meal flour; 2 tablespoons sugar; 1/2 teaspoon ground cinnamon; 3 tablespoons canola oil; Cooking spray; Cheesecake:; 2 (8-ounce) blocks 1/3-less-fat cream cheese, softened; 4 ounces block-style fat-free cream cheese (about 1/2 cup), softened; 1 cup sugar; 1 cup fat-free sour cream; 1 tablespoon cornstarch; 1 tablespoon grated Key lime rind; 2 teaspoons vanilla extract; 1/8 teaspoon salt; 3 large eggs; 1/2 cup fresh or bottled Key lime juice; Lime slices, halved

Servings: persons

Crust:
1 1/2 cups certified gluten-free quick-cooking oats
2 tablespoons sweet white sorghum flour
2 tablespoons almond meal flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons canola oil
Cooking spray
Cheesecake:
2 (8-ounce) blocks 1/3-less-fat cream cheese, softened
4 ounces block-style fat-free cream cheese (about 1/2 cup), softened
1 cup sugar
1 cup fat-free sour cream
1 tablespoon cornstarch
1 tablespoon grated Key lime rind
2 teaspoons vanilla extract
1/8 teaspoon salt
3 large eggs
1/2 cup fresh or bottled Key lime juice
Lime slices, halved

1
Preheat oven to 325u00b0.
2
To prepare crust, place first 5 ingredients in a food processor; process until finely ground. Add oil; pulse 2 to 3 times or until combined.
3
Wrap 2 layers of foil around bottom and outside of a 9-inch springform pan; coat inside of pan with cooking spray. Firmly press crust mixture into bottom and 1/2 inch up sides of pan. Bake at 325u00b0 for 5 minutes. Cool completely on a wire rack.
4
To prepare cheesecake, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sugar and next 5 ingredients (through salt); beat well. Add eggs, 1 at a time, beating well after each addition. Add Key lime juice, beating at low speed until blended.
5
Pour cheesecake batter over cooled crust. Place springform pan in a shallow roasting pan; add enough hot water to come halfway up sides of springform pan. Bake at 325u00b0 for 1 hour and 5 minutes or until center barely moves when pan is touched. Turn oven off; cool cheesecake in closed oven 30 minutes. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Garnish with lime.

1048

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Crust:, 1 1/2 cups certified gluten-free quick-cooking oats, 2 tablespoons sweet white sorghum flour, 2 tablespoons almond meal flour, and more.

Yes, Key Lime Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Key Lime Cheesecake

How did you like this recipe?

Frequently Asked Questions