Key Lime Cheesecake (keto, sugar free, gluten free)

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VIDEO

Key Lime Cheesecake (keto, sugar free, gluten free)

Servings: 14

INGREDIENTS

248 g (1 cup) lime Juice- (about 8 large limes - or a lot more key limes)

14 g (2 envelopes) of gelatin powder or 12 leaves of gelatin sheets

60 g (1/4 cup) water – cold

5 large eggs – slightly beaten

7 g (1/2 tbsp) lime zest

125 g (1/2 cup) heavy whipping cream

500 g (16 oz) cream cheese

100 g (3.5 oz) Lakanto monk fruit sweetener

113 g (1/2 cup) unsalted butter – room temperature

OPTIONAL

3-nut keto sugar-free pie crust

OR

keto orea cookie pie crust

OPTIONAL GARNISH

lime slices/medallions, cut in half

AND

120 ml (1/2 cup) whipped cream

DIRECTIONS

1. In a 2 L or 2 quart saucepan, add and combine the lime juice, water and gelatin powder. Stir right away to integrate gelatin and then let stand for five minutes
2. Add the sweetener, lime zest, and the slightly beaten eggs
3. Cook over low heat, stirring constantly until the mixture thickens and you see small simmering bubbles on the edge of the pan, this may take 8 – 10 minutes (reduce heat to low if the mixture is heating up too quickly- DO NOT BOIL- eggs will curdle). Set aside when done and let cool slightly
4. In a mixing bowl, add the cream cheese and butter, beat at medium speed for 2 minutes until creamy
5. In a slow steady stream, and while whisking at low speed, pour the custard mixture into the butter cream cheese blend, incorporating the ingredients. Continue whipping for 2 minutes
6. Refrigerate for at least one hour until the mixture is completely cooled
7. Just before taking the cooled lime custard out of the refrigerator, prepare the whipped cream. In a chilled bowl, add the heavy whipping cream and whip at high speed until the stiff peaks stage
8. Put the whipped cream into the bowl with the lime custard and fold in
9. Pour this mixture into a prepared (parchment lined) spring form pan. OPTIONAL – you can use a prepared crust as shown, or it can also be made with no crust at all
10. Refrigerate for a minimum of 3 hours until the entire Key Lime Cheesecake is firmly set
11. Before serving, optionally garnish the top with whipped cream and if you want, thin lime slices. Enjoy!

MACRONUTRIENTS CHART

FYI

For all of the countries that use gelatin sheets rather than the powdered form as is available in the USA and Canada, here is a conversion that I found that may help you. You can successfully substitute sheet gelatin for powdered gelatin in any recipe by using the following scaling: 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin.

The crust shown in the video is just one type of optional crust for this great tasting Key Lime Cheesecake. I will be posting a video on how to make ‘oreo’ cookies, and using that to make an ‘oreo’ cookie crumb crust. I hope you will check that option. As stated above, you can also make this cheesecake without a crust. BUT, you must use parchment or else you will have a great deal of difficulty serving nice clean sections.

As you notice this is called a Key Lime cheesecake. That is because it is advisable to use the tiny fresh key limes, but in our area I cannot always get them when I need them, so I use regular limes. There is a slight difference in taste but using regular fresh limes also tastes VERY good! Under no circumstance use the store-bought bottled lime juice or the lime juice in little plastic lime containers. You will not get the amazing taste that you can get by taking the time to squeeze the limes just before you are going to use them. The store-bought lime juice is not a good option for this recipe because the fresh taste of the lime juice you just squeezed is stronger and provides the freshness that gives this cheesecake that something special. After your first bite, you will not regret the time needed to squeeze the limes yourself.