KEY LIME CHEESECAKE
A sweet and tangy, bright summery cheesecake with citrus notes that will be hard to resist. A shortbread crust is topped with a creamy cheesecake filling that is swoon worthy. A creamy whipped topping takes this cheesecake over the top. Great for spring and summer celebrations.
I have to be honest we don't get key limes here, so ordinary lime juice it has to be from Persian limes (regular size). Still delicious as can be, trust me!
If you like Key Lime Pie (stay tuned as I just made one yesterday and it is awesome!), then you will also like this Key Lime Cheesecake. Desserts such as this cheesecake make good company fare.
Instead of the usual graham cracker crust, I made a shortbread-style crust. When making this cheesecake it will take will power not to take a little taste of the cheesecake batter. I made my cheesecake in a springform pan and most of my cheesecake recipes are made in a spring form pan.
There is no need to get fancy with a water bath as even if the cheesecake cracks, we are going to cover the top perfectly and no cracks will be visible. The layers of shortbread crust, creamy key lime cheesecake filling and a creamy topping are just irresistible. You can mix the cheesecake filling in the bowl of a stand mixer using a paddle attachment. You could in a pinch make this cheesecake with lemons instead; however, this cheesecake filling lends itself to the key lime flavor. Well, I used regular limes, but you know what I mean. I do have lemon cheesecake on my blog if you would like that instead.
If you decide to use unsalted butter in the crust, then add a titch of salt.
INGREDIENTS:
Shortbread Crust:
11/2 cups Gluten-Free Bake Mix 2, OR almond flour (375 mL)
6 tbsp butter, melted (90 mL)
Liquid sweetener to equal 1/4 cup sugar (60 mL)
1 tsp vanilla extract (5 mL)
Cheesecake Filling:
32 oz cream cheese, at room temp (0.9 kg)
Liquid sweetener to equal 1 cup sugar (250 mL)
1/4
cup allulose blend sweetener (60 mL)
1 cup sour cream (250 mL)
1/2
cup key lime juice (125 mL)
11/2 tsp vanilla extract (7 mL)
1 tsp key lime zest (5 mL)
4 large eggs
1 large egg yolk
Stabilized Whipped Topping, OR Crème Fraiche (click):
11/2 tbsp water (22 mL)
1 tsp unflavored gelatin (5 mL)
1 cup cold heavy whipping cream (250 mL)
3 tbsp powdered sweetener (45 mL)
1 tsp vanilla extract (5 mL)
INSTRUCTIONS:
Preheat the oven to 325°F (160°C).
Shortbread Crust: In medium bowl,
place Gluten-Free Bake Mix 2. In small
bowl with melted butter, stir liquid sweetener and vanilla extract. Press into a 9-inch (23 cm spring form pan
that has been lined with parchment paper (let some of it stick outside the
rim), which will allow you to transfer the cheesecake later. Bake 10 minutes. Set aside to cool.
Cheesecake Filling: In stand food mixer or in bowl with mixer,
beat cream cheese on medium speed 4 minutes.
Add sweeteners and beat until smooth.
Add sour cream, lime juice vanilla extract and lime zest. Beat until mixed. Add eggs one at a time including the egg yolk
and beat just until combined after each addition. Pour over cooled crust. Drop pan a few times on counter top to get
rid of air bubbles, but keep in mind even if your cheesecake cracks, we are
going to cover the top with the stabilized whipped topping or with my Crème
Fraiche which I use most often.
Bake
50 minutes to 1 hour or until edges are firm and center is still wobbly. Don’t open the oven door before 50
minutes. Turn the oven off. Open door a crack. Allow to cool inside 1 hour and then remove
to wire rack. Cover cheesecake with
foil. Chill overnight.
Stabilized Whipped Topping, OR use my Crème Fraiche (click): In small bowl
in water, stir gelatin. Nuke 10
seconds. Stir and set aside to cool.
Make
sure the bowl, cream and whisk have all been thoroughly chilled in the
refrigerator. Whisk cream, sweetener and
vanilla extract until soft peaks form.
With mixer on low, slowly pour in gelatin mixture; mix until combined
and increase speed to medium until stiff peaks form. You can spread this over the top of the
chilled cheesecake or you can place it in a piping bag and pipe rosettes all
over the cheesecake. Garnish with lime
slices and lime zest. Both toppings will
be stable and hold its shape beautifully.
Yield: 18 servings
1
serving
369.6
calories
10.0
g protein
33.8
g fat
0 g fiber
5.9 g net carbs