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Cover: Gluten free cooking

29Mar 12

Lime Cheesecake

 

Lime cheesecake

Tangy and cheesy and sweet, get ready for a taste bud explosion with this lovely lime cheesecake! Or for a more bite-sized option, try these mini lemon cheesecakes.

You Need:

For the crust:

  •  200g gluten-free vanilla or lemon-flavoured biscuits
  • 1 tablespoon sugar
  • 2 tablespoons unsalted butter, melted,
  • 2 teaspoons grated lime zest

For the filling:

  • 700g cream cheese
  • 200g granulated sugar
  • 65ml sour cream at room temperature
  • Juice and grated zest of 2 limes
  • 1½ teaspoons pure vanilla extract
  • 1/8 teaspoon salt
  • 3 large eggs, at room temperature
  • 250ml whipped cream, whipped with 2 tablespoons of very fine sugar and 1tsp vanilla extract
  • 1 lime, thinly sliced, for garnish

Steps:

  1. Place a rack in the middle of the oven and preheat to 165°C.
  2. Generously grease the bottom and sides of a 23cm nonstick spring-form pan and set aside.

FOR THE CRUST:

Place the biscuits and sugar in a food processor and process until they are fine crumbs.

  1. Add the butter and lime zest and process until the mixture is crumbly.
  2. Pat the crust onto the bottom of the pan.
  3. Bake 10 to 12 minutes or just until the crust is fragrant.
  4. Cool the crust while preparing the filling, but leave the oven on.

FOR THE FILLING:

  1. In the bowl of a stand mixer, beat the cream cheese on medium speed until light and fluffy.
  2. Add the sugar and beat 1 minute, scraping down the sides of the bowl.
  3. Add the lime juice and zest, vanilla extract and salt and beat until smooth.
  4. Beat in the eggs, one a time, just until blended.
  5. Pour the filling over the crust and smooth with a spatula.
  6. Bake 1 hour or until the top is firm.
  7. Cool the cheesecake 15 minutes on a wire rack.
  8. Run a sharp knife around the outer edge of the cake to loosen the edges and remove the sides of the pan.
  9. Wrap the cheesecake in plastic and refrigerate overnight.
  10. Slide a thin knife between the cheesecake and the pan and slide the cheesecake onto a serving plate.
  11. Bring the cheesecake to room temperature; slice with a knife dipped in hot water, then dried.
  12. Serve with a dollop of whipped cream and garnish with a lime slice.
  13. Refrigerate leftovers.

Ready In:  60 minutes + overnight setting

Serves:  10-12

Difficulty:   4 out of 5

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3 comments

  1. Incredible!

    Reply
  2. […] but if you prefer, you can frost it with any plain or citrus-flavoured frosting.  (Also try this lime cheesecake. Absolutely […]

    Reply
  3. My boyfriend just loves anything with lemon, and I am totally going to surprise him with this one!

    Reply

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