Lime cheesecake

Here you have it, my most popular cheesecake recipe to date. This one is always a pleaser not only because it tastes good but because it is extremely easy to put together as well.

This cheesecake is superb because is not powerfully sweet but it is also very refreshing. It is a perfect summer dessert sure to please anyone.

For this I used 1/3 less fat cream cheese. I know it is a big no no but for us it works better. I also don’t bake the cake on a water bath, I have never done it before, and the cake turns fine. Maybe a little cracking here and there but we couldn’t care less :-)
I am not a professional baker and the cake still looks good.

Enjoy!!

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Lime Cheesecake

Yield: 8 servings

Ingredients:

3 8oz cream cheese, room temperature
3/4 cup sugar
3 organic eggs, room temperature
1 tablespoon lime zest
1/4 cup lime juice

Crust

1 1/2 cup rolled oats
1 1/2 cup honey nut cheerios without high fructose corn syrup, any other cereal is fine
4-6 tablespoons butter, melted
1-2 tablespoons almond milk

 

Directions:

Preheat oven to 325°F. Place cheerios and oats on a food processor and pulse until pulverized.

In a large bowl beat cream cheese until smooth. Beat in the sugar, lime juice and zest and combine. At low speed incorporate the eggs. Blend until smooth.

On a cheesecake pan with removable bottom or springform pan place crust ingredients and mix thoroughly. Press down onto the pan.

Pour cheesecake batter over the crust and bake for 50-55 minutes or until set. Turn oven off and let cheesecake set for about 30-45 minutes before placing in the fridge.

Refrigerate cheesecake for at least 4-6 hours before serving.


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17 comments

  1. I am so excited to make this recipe for my daughter’s 3rd birthday.
    I will make cupcakes and a cake as well. I will be so glad to give my daughter and the other children, a healthy dessert! Miryam thank you for all the wonderful recipes you always post.
    Also I want to know if I could use whole wheat pastry flour, and what will be the amount of cups to use?
    Thank You!

    • Thanks so much :-) You could use whole wheat pastry flour but the amount I wouldn’t be sure off. Bc coconut flour behaves in a different fashion, absorbing tons of liquids, the substitution wouldn’t be 1:1. I don’t know exactly what the amount would be though. The only way is through experimenting with the recipe. Sorry!

  2. They are adorable.
    I can’t wait to bake for my gluten free friends. Looks delicious.
    The coconut flour is the only one in it, interesting. Loving it Miriam. Hope you had a great weekend.

  3. Nice chocolate cupcakes love it!Thanks for recipe :)

  4. These are beautiful! I love how simple yet classic they are!

  5. Such, pretty little things. I think my son would be over the moon to lick the white chocolate frosting bowl!

  6. They look so adorable and beautiful. The white chocolate frosting is definitely something for my husband. Might just whip up a batch for his birthday too.

  7. Do you use ground coffee or liquid?

  8. Your all post are really nutritive & good for health. I really liked it. I am going to follow your blog always. Very useful too.

  9. Oh, love the white chocolate frosting!

  10. These are gorgeous! I may try and make them with coconut sugar to make them Paleo!

  11. Y como.podríamos sustituir los huevos los veganos? Gracias

  12. Recipe for the graham crackers please??

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