Key Lime cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:1 cup almond flour1/2 cup pecan meal1/8 tsp liquid stevia2 Tbsp xylitol, powdered1/2 tsp xanthan gum3 Tbsp butter, melted1/2 tsp Vanilla1/8 tsp saltKey Lime Pie Layer:5 egg yolks1/2 cup xylitol4 Tbsp lime juice1 tsp lime zestKey Lime Cheesecake Layer:8 oz. cream cheese, room temp1/3 cup xylitol1 large egg1.5 Tbsp lime juice1/2 Tbsp lime zestTopping:8 oz. organic sour cream1.5 Tbsp xylitol
this cheesecake is best made a day ahead as it needs to chill overnight before serving.
Makes a 6 inch cheesecake (spring form pan). Double all ingredients for a 9 or 10 inch Springform pan).
Combine crust ingredients in a small bowl and press into bottom and up the sides of a 6 inch springform pan. Bake at 325 for 10 minutes, remove and cool.
Key Lime Layer: In a heavy small sauce pan Whisk yolks and sugar will pale yellow. Add lime juice and zest and bring to a low boil, reduce heat, and whisk constantly until custard thickens (may take up to 8 minutes). Cool till spreadable before putting it over the baked, cooled crust.
Cheesecake Layer:
Beat cream cheese and sugar in mixer bowl until well blended and xylitol is dissolved. Add eggs, lime juice and zest and blend for another 5 min.
Spread Custard over crust, pour cheesecake filling over custard.
Bake at 325 for 45 min.
While cheesecake is baking combine topping ingredients (sour cream and xylitol).
When cheesecake has completed baking (slightly firm to touch) remove it from oven and let it rest for 10 minutes. Add sour cream mixture to top and put it back in the oven for an additional 10 minutes.
Remove cheesecake (it will still look wet) and let it sit at room temp for several hours. Best to cool it for several additional hours in the refrigerator uncovered. Cover and chill for up to 2 days before serving.
NOTE: Freezes well.
Serving Size: Makes an 6 inch cheesecake - 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHEF2GO.
Makes a 6 inch cheesecake (spring form pan). Double all ingredients for a 9 or 10 inch Springform pan).
Combine crust ingredients in a small bowl and press into bottom and up the sides of a 6 inch springform pan. Bake at 325 for 10 minutes, remove and cool.
Key Lime Layer: In a heavy small sauce pan Whisk yolks and sugar will pale yellow. Add lime juice and zest and bring to a low boil, reduce heat, and whisk constantly until custard thickens (may take up to 8 minutes). Cool till spreadable before putting it over the baked, cooled crust.
Cheesecake Layer:
Beat cream cheese and sugar in mixer bowl until well blended and xylitol is dissolved. Add eggs, lime juice and zest and blend for another 5 min.
Spread Custard over crust, pour cheesecake filling over custard.
Bake at 325 for 45 min.
While cheesecake is baking combine topping ingredients (sour cream and xylitol).
When cheesecake has completed baking (slightly firm to touch) remove it from oven and let it rest for 10 minutes. Add sour cream mixture to top and put it back in the oven for an additional 10 minutes.
Remove cheesecake (it will still look wet) and let it sit at room temp for several hours. Best to cool it for several additional hours in the refrigerator uncovered. Cover and chill for up to 2 days before serving.
NOTE: Freezes well.
Serving Size: Makes an 6 inch cheesecake - 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHEF2GO.
Nutritional Info Amount Per Serving
- Calories: 429.2
- Total Fat: 33.6 g
- Cholesterol: 219.0 mg
- Sodium: 125.4 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.8 g
- Protein: 6.1 g
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