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Key Lime Cheesecake

Photo: Oxmoor House
Hands-on time 10 mins
Total time 11 hrs, 50 mins
Yield

Serves 16 (serving size: 1 slice)

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.

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

Nutrition 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

How to Make It

  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.

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