Lime Cheesecake

If we had to describe a lime cheesecake in a few words, we would most likely choose these: rich, refreshing, light, creamy, and wonderful. An important detail is that this dessert is gluten-free, so it can be enjoyed by those who cannot consume gluten.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Base

  • 1.5 cups Oat bran, raw

  • 2 spoons Flour, oat

  • 2 spoons Nuts, almonds

  • 2 spoons Sugar, white

  • 0.25 teaspoons Spices, cinnamon, ground

  • 3 spoons Oil, plant, sunflower

  • 550 g Cheese, creamy

  • 200 g Sugar, white

  • 240 ml Sour cream

  • 1 spoon Koruzni škrob

  • 1 spoon Lemon zest, fresh

  • 2 teaspoons Vanilla, extract, imitation

  • 3 pieces Egg, fresh

  • 120 ml Juice, lime

Steps

  1. Preheat the oven to 170 degrees Celsius. In a kitchen blender, finely grind the oatmeal, buckwheat flour, almonds, sugar, and cinnamon. Add the oil and mix well until the ingredients come together and form a uniform mixture.

  2. Line the outside of a round springform pan (24 cm in diameter) with one or two layers of foil (to make it waterproof). Lightly oil the inside of the pan. Pour the oat mixture into the pan and press it firmly with your palm to form an even base. Bake in the preheated oven for 5 minutes. Let the baked base cool.

  3. In a bowl, add the cream cheese and mix well with an electric mixer. Add sugar, sour cream, cornstarch, lime zest, and vanilla extract. Mix the ingredients well. Gradually, one by one, mix in the eggs, and finally add the lime juice. Pour the mixture onto the cooled base.

  4. Place the round pan in a suitably large deep rectangular pan and pour in enough hot water to reach halfway up the sides of the round pan. Bake the cheesecake in the preheated oven for 65 minutes, then turn off the oven, leave the door slightly ajar, and let the baked cake cool in the turned-off oven for 30 minutes.

  5. Remove the round pan with the cake from the oven. Let the cheesecake cool to room temperature, then place it in the refrigerator for several hours to chill thoroughly. Carefully remove the cooled cake from the pan, slice, and serve.

Nutrition Information (Per 100g)

  • Calories: 335.33 kcal
  • Fat: 23.79 g
    • Saturated Fat: 10.47 g
  • Carbohydrates: 24.07 g
    • Sugars: 21.87 g
  • Protein: 5.7 g
  • Fiber: 0.55 g

Advice

The base can also be prepared from finely ground gluten-free cookies mixed with melted butter.