Cheesecake Factory sells the most decadent key lime cheesecake, and we were so in love, once I was able to finally nail down the ultimate cheesecake recipe, I decided it was time to perfect this one, too.
Just tart enough to make you pucker, at only 3.5 effective carbohydrates per slice, you should give this one a shot!I really love adding the freshness of my raspberry sauce on top. If you can score some fresh or frozen raspberries, give it a shot! You won’t regret it, and the colors of the two combined are like Christmas in your mouth.
Recipe thoughts and ruminations:
- Consider thickeners like arrowroot or amaranth. They are gluten free, and while not particularly low in carbohydrates, they do the trick. Other options include corn starch, guar or xanthan gum (use less of guar or xanthan. A little goes a long way), or a low carb thickening blend like Hold the Carbs.
- Can’t find key lime juice? No worries. Regular lime juice will suffice.
- Why the three kinds of nuts for one crust? For this flavor profile, the complexity of the various flavors and attributes of each made the combination perfect for the tart sweetness of the key lime. If you can’t find the nuts or are in a pinch, go with almonds.
- Have issues with portion control? Once dessert cools and hardens, cut into slices and freeze individually-wrapped portions.
- Frozen portions travel well, too! Place a frozen, wrapped slice in your lunch to thaw and help keep other food items chilled.
- You could lower the fat in this recipe by using a lower fat cream cheese, but those tend to contain more in the way of sugar. I would stick to quality, full-fat cream cheese in this instance.
- This recipe is not Atkins Induction friendly (nut crust), but is low carb, gluten free, sugar free, and vegetarian friendly.
Key Lime Cheesecake
5 8-ounce packages cream cheese, softened
1.5 cups sugar equivalent substitute
1 Tbsp thickener (amaranth or arrowroot)
½ cup sour cream
¾ cup Key Lime juice
For the crust
1/3 cup macadamia nuts
1/3 cup cashews
1/3 cup almonds
2 Tbsp sugar equivalent substitute
1 tsp vanilla
¼ cup butter, melted (1/2 stick)
Making the crust:
Process nuts together until resembling coarse crushed graham crackers. Mix flour, butter and sugar substitute. Press in bottom of a 9” springform pan. Place in fridge.
Making the Filling:
Heat oven to 325 degrees Fahrenheit.
In a mixer, beat cream cheese with sugar substitute on medium for about one minute. Add thickener until just combined (10-30 seconds). On low, add eggs, one at a time, until just blended. Finally, add sour cream, lime juice and vanilla and beat just until blended (10-30 seconds). Pour into crust. Bake until set, 75-90 minutes. Cool on rack for 15 minutes before moving to refrigerator.
Makes 16 servings.
Nutritional Information for one serving: Calories: 345, Carbohydrates: 4g, Fiber: .7g, Net Carbs: 3.3g, Protein:7.8g, Fat: 34g