6 Servings

How to Make It

Step 1

Oil six 6-oz. ramekins. Pour 2 Tbsp. cold water into a small bowl. Sprinkle gelatin over water and let stand until softened, about 10 minutes. Place bowl into a larger bowl of hot water and stir until gelatin has dissolved and liquid is clear.

Step 2

Blend sugar and zest in a food processor until zest is finely ground. Whisk together lime juice, sugar mixture and yolks in a saucepan. Cook, whisking, over medium-low heat for about 3 minutes to dissolve sugar. Remove from heat and whisk in gelatin. Cool to room temperature, whisking often.

Step 3

Beat cream cheese and sour cream until smooth. Add heavy cream and beat on medium-high speed until mixture forms stiff peaks. Pour lime juice mixture through a sieve set over a bowl, pressing to extract as much liquid as possible. Whisk juice into cream cheese mixture and pour into ramekins. Let cool to room temperature. Chill, loosely covered, at least 3 hours, until set and chilled.

Step 4

To serve, dip bottoms of ramekins one at a time into a bowl of hot water for about 5 seconds, and run a small knife around edges. Invert cheesecakes onto serving plates and serve immediately.

Ratings & Reviews

DarDar923's Review

April 21, 2013
This is an excellent gluten-free dessert. I'm a caterer and everyone loves it - even those who are not GF!

DeborahWalker's Review

July 14, 2012