Gluten-Free Key Lime Cheesecake

Gluten-Free Key Lime Cheesecake


90 Mins

This recipe is your key (sorry) to a bright, zesty, lime-filled afternoon in the sun, but with dessert! A lighter take on classic cheesecake, this recipe provides additional nutrients, while the gluten-free crust (with cauliflower!) is a healthy, substantial, and sweet/savory base for the tart cake on top.

cup plus 4 tbsp. unsalted butter, softened
cup plus 3 tbsp. granulated sugar
cup CAULIPOWER Cauliflower-Based Baking Mix (original)
tsp. salt
8 oz. packages cream cheese, softened to room temperature
cup granulated sugar
large eggs
cup fresh-squeezed Key lime juice (regular lime can be substituted)
tbsp. fresh-grated Key lime zest (regular lime can be substituted)
lime slices for garnish
Cooking Instructions
Step 1

For the crust: With paddle attachment, beat 1 stick (1/2 cup) butter with 1/4 cup sugar until light yellow.

Step 2

Add salt and Cauliflower-Based Baking Mix (original) until homogeneous.

Step 3

Form dough into rough balls about the size of a golf ball and bake at 350°F for 10-12 mins. until light brown.

Step 4

Let cool and place cooled cookies into food processor, pulsing into crumbs or smashing in a sandwich bag with a rolling pin.

Step 5

Melt 4 tbsp. butter, mix with crumbs and the additional 3 tbsp. sugar.

Step 6

Line 8" springform pan (or 12-cup mini cheesecake pan) on the bottom with 3 layers of aluminum foil halfway up the outside of the pan and press buttery crumbs into inside of pan, then bake at 350°F for 8 mins. to set crumbs.

Step 7

For the filling: With paddle attachment on mixer or food processor, beat softened cream cheese, and sugar until smooth.

Step 8

Add eggs and bet until homogeneous, then add lime juice and zest.

Step 9

Set foil wrapped springform pan on a baking sheet, place in 325°F oven. Pour water to come 1 inch up the sides of the pan and bake until cheesecake is set and not wiggly - about 45 minutes.

Step 10

Cool and garnish with lime slices.