There are so many variations to this stand-by recipe. I am not a fan of low fat or diet ingredients so mine is made using simple, wholesome and real ingredients. Feel free to tweak any part of this gluten free lime cheesecake. For example use a different base or use low-fat cream cheese instead; use lemons and limes. It’s all about what works for you.
Gluten Free Lime Cheesecake
- 2 cups gluten free graham crackers
- 1/3 cup sugar (raw, white, brown; even agave syrup if desired)
- pinch of salt, if desired
- 6 Tbsp. melted butter or coconut oil (more or less as necessary to ensure the mixture stays together
- Preheat oven to 325°F
- Add graham cracker, sugar & salt to food processor and pulse into crumbs.
- Add crumbs and melted butter (& other liquid ingredients) to a medium-sized bowl and mix until combined.
- Spray a springform pan with cooking spray and press the graham cracker mixture into the bottom of the pan, going about a half-inch up the side.
- Alternative: Place a sheet of parchment paper on the springform base, then close the springform “ring” onto the base, tightly trapping the parchment paper.
- Place the pan in the oven and bake crust for 5 minutes, until slightly browned.
- 24 ounces plain non-fat Greek yogurt
- 8-ounce package cream cheese, at room temperature (use Neufchâtel Cream Cheese if desired)
- 5 eggs
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tbs Key Lime Zest
- ⅔ cup Key Lime Juice
- 1 teaspoon lime zest
- Ina stand mixer bowl fitted with a whisk attachment, add the yogurt and cream cheese. Mix on medium speed until completely smooth.
- Reduce the speed to low and add one egg at a time. When completely smooth, add the sugars and key lime zest.
- Add the key lime juice to the mixer to whisk.
- Pour in the cheesecake filling into the prepared crust.
- Bake for 1 hour and 15-20 minutes. Let cool at room temperature, then cover and refrigerate overnight.
- The next day, slice, serve, and enjoy!