We love cheesecake in our house. Sometimes when I’m at the grocery store, I really want to buy those little mini cheesecakes made for one person.
I would definitely eat it in the car before leaving the parking lot. I’ve yet to fall into the trap of those sly single-portion marketers.
We don’t have cheesecake often, it’s one of those “special occasion” desserts, yeah? Cheesecakes can also be a bit intimidating. I mean, they do go against everything your mom told you about baking. The whole, it’s done when you stick a toothpick in the middle and it comes out clean thing? Not so with cheesecakes.
Every time, every single time, I remove the ring from the pie plate I think the innards of my cheesecake are going to spill out everywhere! It has yet to happen though. If I can do this, so can you.
Key Lime Cheesecake with GF Crust
2 cups almond flour (the grainier the better, we are trying to simulate a graham cracker crust)
1/4 cup coconut sugar
1/4 cup butter, softened
2- 8 ounce packages cream cheese, room temperature
1/2 cup coconut sugar
1 teaspoon vanilla
1/2 cup lime juice (about 4-5 limes)
3 eggs, preferably pastured
To Make the Crust
Preheat oven to 325. Combine all crust ingredients in mixing bowl and mix until combined. When you can grab some and it sticks together, it is done. Press into bottom and sides of springform pan. Place in oven for 6 minutes. Remove and allow to cool before adding filling.
To Make the filling
Beat cream cheese until smooth and fluffy. Add sugar, vanilla, salt, and lime juice. Mix well. Add eggs and mix until combined.
Add to pie shell. Bake at 325 for approximately 30-40 minutes. We want the center to still be jiggly, it will continue to cook and set once it’s chilled. A tip I learned and want to share is to look for a ring around the outside of the cake, it should be about 2 inches thick and it will look “done” and set.
Remove from oven, allow to cool, then place in refrigerator for at least 2 hours or overnight before serving.