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.

Yield: Serves 16 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 10 Minutes
Total: 11 Hours, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 228
  • Fat: 11.1g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 3.9g
  • Polyunsaturated fat: 1.4g
  • Protein: 7.1g
  • Carbohydrate: 26g
  • Fiber: 1.1g
  • Cholesterol: 58mg
  • Iron: 0.7mg
  • Sodium: 200mg
  • Calcium: 88mg

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

Preparation

  1. 1. Preheat oven to 325°.
  2. 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. 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. 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. 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.
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