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.

Robert Landolphi
Recipe by Cooking Light July 2014

Gallery

Credit: Oxmoor House

Recipe Summary test

hands-on:
10 mins
total:
11 hrs 50 mins
Yield:
Serves 16 (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

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

Nutrition Facts

228 calories; fat 11.1g; saturated fat 4.3g; mono fat 3.9g; poly fat 1.4g; protein 7.1g; carbohydrates 26g; fiber 1.1g; cholesterol 58mg; iron 0.7mg; sodium 200mg; calcium 88mg.
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