Key Lime Cheesecake

Name: Key Lime Cheesecake
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

20 ingredients

5 steps

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

Directions

1

Preheat oven to 325°.
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

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

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

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.