Key Lime Cheesecake (healthy version!)
This was the Christmas we decided we needed a holiday dessert tradition. Something uniquely “us”. Not just Christmas cookies or cocoa – but something that means something to us, something our children will remember. And healthy ingredients.
Our citrus grove is one of our most beloved parts of our ranch and always ripens during Christmas. In and of itself it is a real Christmas treat! We always have an abundance of key limes so it was Derek’s idea to make a key lime cheesecake (because cheesecakes are well–amazing!) And as a once a year treat, for those who are healthy*, it is amazing!
You will need a cheesecake springform pan (like this one) Cheesecakes are best when able to refrigerate overnight. Can make up to 2 days in advance.
Note: key limes are actually ripe when they are yellow and fall off the tree (it’s not a lemon if you were wondering!). They pick them early in the store to make them look green. So the picture shows key lime slices from our tree. But – I do think green slices would have made a nice Christmas-y touch with the red table cloth. 🙂
- Lime custard
- 2 (8-ounce) packages organic cream cheese, softened to room temperature
- 2/3 cup plus 3 tablespoons sucanat (or coconut sugar)
- 2 large organic free range eggs
- 3 tablespoons fresh key lime juice (or regular lime juice)
- 1 tablespoon grated key lime peel (or regular lime peel)
- 1 16-ounce container organic sour cream
- Thin lime slices to put on top for decoration
- To make the lime custard: Whisk all ingredients in heavy small saucepan over medium heat until custard thickens and boils for 30 seconds (takes about 8 minutes). Cool mixture to room temperature, stirring occasionally (mixture will thicken).
- To make nut crust: Easiest made in a food processor – add nut crust ingredients and pulse until finely chopped. Shape into springform pan (about half way up the sides). Don’t pre-bake crust, it will be baked once filled. (If you don’t have a food processor get chopped pecans and using a fork, mash all ingredients together).
- For filling:
- Place cream cheese, 2/3 cup sucanat, eggs, lime juice, and lime peel in processor; blend well.
- Spoon custard into crust; smooth top. Carefully spoon filling over. Set cheesecake in large baking pan. Add enough hot water to baking pan to come 1 inch up sides of cheesecake pan. Bake until almost set but not puffed and center moves slightly when pan is gently shaken, about 45 minutes.
- Meanwhile, stir sour cream and remaining 3 tablespoons sucanat in medium bowl to blend.
- Carefully spoon sour cream mixture over hot cheesecake; smooth over the top. Bake until the topping sets, about 10 minutes. Cool 10 minutes. Run cheesecake knife around sides of pan to loosen. Cool cheesecake completely. Cover and refrigerate overnight.
- When you are ready to serve: use cheesecake knife to release pan sides from cheesecake; slowly release the springform. Garnish with lime slices and serve. (Floss can be used to slice cheesecake cleanly).
*“healthy” means not currently fighting any illnesses or disease. It is imperative that during the healing process your diet remains extremely alkaline, low in excess fats and 85% raw. This recipe would not comply with the Eat Clean with Pauline plan. See the book for approved desserts.