Key Lime Cheesecake is a sweet combination of tangy lime and creamy indulgance. The tartness of the lime curd compliments the richness of the cheesecake perfectly.

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I love all kinds of cheesecakes. It would be hard for me to pick out a favorite. There are so many different flavors, additions you can add, and they all pair so well with the creamy cream cheese filling. There are quite a number of cheesecake recipes on my blog. Use this link…Recipes to see if there are any kinds you would love to try.

I have found that a cheesecake baked at a lower temperature of 300 degrees F. creates a moist creamy cheesecake. I allow the cheesecake to cool in the oven for at least 1 hour without opening the oven door. The heat will finish the baking the center and the cheesecake will not crack. I than open the door partway ad allow it to continue to cool.

Cooking the lime curd:

In a microwavable bowl combine lime juice, egg yolks, THM Gentle Sweet, butter, and salt. Microwave for 2 minutes, whisking well at 30 second intervals. The curd should be thickened and glossy.

Strain through a fine metal strainer. Cover and place in the refridgerator until chilled.

Preparing the crust: Preheat the oven to 350 degrees F. In a mixer bowl combine THM Baking Blend, THM Gentle Sweet, THM oat fiber, and butter. Mix until crumbly. Pat into a 9-inch cheese cake pan. Bake for 10 minutes. Cool for 20 minutes.

Making the cheesecake batter: In a Vitamix Blender jar add cream cheese, cottage cheese, THM Gentle Sweet, sour cream, and all of the lime curd, EXCEPT 2 Tablespoons (reserve to swirl on top of the cheesecake).

Blend smooth. With the blender slowly running, add eggs one at a time. As soon as eggs are blended in, add THM oat fiber and lime zest. Blend until just combined.

Pour batter over cooled crust. Swirl the remaining lime curd in the cheesecake batter. I added a little green food coloring to contrast.

You will find many more cheesecake in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

As you all know by know, I love to make cheesecakes. Here is a coupon code that can be used to purchase any item in my blog store. Use coupon Code CHEESECAKE26 to get $5.00 off your order.

I have found that cheesecakes are one of the dessert you can create sugar-free and it taste just like a sugar-filled one. Trim Healthy Mama Gentle Sweet is the best sugar-free sweetener that I have found. If you are wanting to try sugar-free, use this sweetener, you will not be disappointed.

Strawberry Rhubarb Cheesecake

Key Lime Cheesecake, THM S, GF, Keto, SF

• Key Lime Curd:
• 1/2 cup key lime juice
• 3 egg yolks
• 2 tablespoons THM Gentle Sweet
• 2 tablespoons unsalted butter
• pinch of salt
• Crust:
• 1 cup THM Baking Blend, I often make my own Baking Mix with this recipe.
• 1 tablespoon THM Gentle Sweet or Brown Sugar Sweetener Substitute 
• 1 tablespoon THM oat fiber
• 4 tablespoons butter, softened
• Cheesecake batter:
• 3 8-ounce packs cream cheese, softened
• 1 cup cottage cheese
• 1/2 cup THM Gentle Sweet
• 1/2 cup sour cream
• 3 eggs, lightly beaten
• 1 tablespoon THM oat fiber
• 1 tablespoon lime zest
• Cooking the lime curd: In a microwavable bowl combine lime juice, egg yolks, THM Gentle Sweet, butter, and salt. Microwave for 2 minutes, whisking well at 30 second intervals. The curd should be thickened and glossy. Strain through a fine metal strainer. Cover and place in the refridgerator until chilled.
• Baking the crust: Preheat the oven to 350 degrees. In a mixer bowl combine THM Baking Blend, THM Gentle Sweet, THM oat fiber, and butter. Mix until crumbly. Pat into a 9-inch cheese cake pan. Bake for 10 minutes. Cool for 20 minutes.
• Making the cheesecake batter: In a blender jar add cream cheese, cottage cheese, THM Gentle Sweet, sour cream, and all of the lime curd, EXCEPT 2 Tablespoons (reserve to swirl on top of the cheesecake). Blend smooth. With the blender slowly running, add eggs one at a time. As soon as eggs are blended in, add THM oat fiber and lime zest. Blend until just combined. Pour batter over cooled crust. Swirl the remaining lime curd in the cheesecake batter. I added a little green food coloring to contrast.
• Baking the cheesecake: Reduce the oven temperature to 300 degrees F. Place a baking pan on the bottom rack. Fill it with 6 cups water. Place the cheesecake pan on the rack directly above the water-filled pan. Bake for 60 minutes. Turn the oven off. Cool for 1 hour. Crack the door open an inch.. Allow the cheesecake to set in the oven for 1 hour. Remove from the oven and cool. 12 servings

This blog post has affiliate links. When you purchase through these links I receive a few pennies but your price doesn’t change. This helps keep this blog updated with new recipes and support us as we serve in a new outreach of our Mennonite Church. I to thank each one who has purchased through these links. It has been a blessing to us. Below are a few of my favorites listed under the affiliate store where they can be purchased.

Amazon

Vitamix Blender

Pampered Chef Springform Pan #100596

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

If you need a sweetener that will win you family over, try Gentle Sweet. It has the best taste of all sweeteners.

THM Baking Blend

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover, spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

Use coupon Code CHEESECAKE26 to get $5.00 off your order.

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Key Lime Cheesecake, Keto, THM S, GF, SF

Course Dessert

Cuisine American

Prep Time 45 minutes

Cook Time 1 hour

Servings 12

Author Glenda Groff

Ingredients

• Key Lime Curd:
• 1/2 cup key lime juice
• 3 egg yolks
• 2 tablespoons THM Gentle Sweet
• 2 tablespoons unsalted butter
• pinch of salt
• Crust:
• 1 cup THM Baking Blend I often make my own Baking Mix with this recipe.
• 1 tablespoon THM Gentle Sweet or Brown Sugar Sweetener Substitute
• 1 tablespoon THM oat fiber
• 4 tablespoons butter softened
• Cheesecake batter:
• 3 8- ounce packs cream cheese softened
• 1 cup cottage cheese
• 1/2 cup THM Gentle Sweet
• 1/2 cup sour cream
• 3 eggs lightly beaten
• 1 tablespoon THM oat fiber
• 1 tablespoon lime zest

Instructions

1. Cooking the lime curd: In a microwavable bowl combine lime juice, egg yolks, THM Gentle Sweet, butter, and salt. Microwave for 2 minutes, whisking well at 30 second intervals. The curd should be thickened and glossy. Strain through a fine metal strainer. Cover and place in the refridgerator until chilled.
2. Baking the crust: Preheat the oven to 350 degrees. In a mixer bowl combine THM Baking Blend, THM Gentle Sweet, THM oat fiber, and butter. Mix until crumbly. Pat into a 9-inch cheese cake pan. Bake for 10 minutes. Cool for 20 minutes.
3. Making the cheesecake batter: In a blender jar add cream cheese, cottage cheese, THM Gentle Sweet, sour cream, and all of the lime curd, EXCEPT 2 Tablespoons (reserve to swirl on top of the cheesecake). Blend smooth. With the blender slowly running, add eggs one at a time. As soon as eggs are blended in, add THM oat fiber and lime zest. Blend until just combined. Pour batter over cooled crust. Swirl the remaining lime curd in the cheesecake batter. I added a little green food coloring to contrast.
4. Baking the cheesecake: Reduce the oven temperature to 300 degrees F. Place a baking pan on the bottom rack. Fill it with 6 cups water. Place the cheesecake pan on the rack directly above the water-filled pan. Bake for 60 minutes. Turn the oven off. Cool for 1 hour. Crack the door open an inch.. Allow the cheesecake to set in the oven for 1 hour. Remove from the oven and cool. 12 servings