Key Lime Cheesecake

Photo: Oxmoor House
Key limes are smaller than Persian limes; they have a greenish-yellow rind and a stronger, more sour-acidic flavor. They have a short growing season, usually June through August. If they're not in season, you can substitute bottled Key lime juice and Persian lime zest.


Serves 16 (serving size: 1 slice)
Total time: 11 Hours, 50 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 10 Minutes
Total: 11 Hours, 50 Minutes

Nutritional Information

Calories 228
Fat 11.1 g
Satfat 4.3 g
Monofat 3.9 g
Polyfat 1.4 g
Protein 7.1 g
Carbohydrate 26 g
Fiber 1.1 g
Cholesterol 58 mg
Iron 0.7 mg
Sodium 200 mg
Calcium 88 mg


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
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 325°.

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 325° 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 325° 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.

Robert Landolphi,

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook,

Cooking Light

July 2014
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