Key Lime Cheesecake

Ingredients

• 2 tablespoons almond meal flour 
• 3 tablespoons canola oil 
• 1 tablespoon cornstarch 
• 0.5 cup cream cheese fat-free block-style softened
• 3 large eggs 
• 0.5 teaspoon ground cinnamon 
• 1 slices lime halved
• 0.5 cup bottled key lime juice fresh
• 1 tablespoon key lime rind grated
• 1.5 cups certified quick-cooking oats gluten-free
• 0.1 teaspoon salt 
• 2 tablespoons sorghum flour sweet white
• 1 cup cup heavy whipping cream fat-free sour
• 1 cup sugar 
• 2 tablespoons sugar 
• 2 teaspoons vanilla extract 
• 16 ounce blocks softened

Equipment

• food processor
• bowl
• frying pan
• oven
• knife
• wire rack
• blender
• roasting pan
• aluminum foil
• springform pan

Directions

1. Preheat oven to 32
2. To prepare crust, place first 5 ingredients in a food processor; process until finely ground.
3. Add oil; pulse 2 to 3 times or until combined.
4. Wrap 2 layers of foil around bottom and outside of a 9-inch springform pan; coat inside of pan with cooking spray. Firmly press crust mixture into bottom and 1/2 inch up sides of pan.
5. Bake at 325 for 5 minutes. Cool completely on a wire rack.
6. To prepare cheesecake, place cheeses in a large bowl; beat with a mixer at medium speed until smooth.
7. Add sugar and next 5 ingredients (through salt); beat well.
8. Add eggs, 1 at a time, beating well after each addition.
9. Add Key lime juice, beating at low speed until blended.
10. Pour cheesecake batter over cooled crust.
11. Place springform pan in a shallow roasting pan; add enough hot water to come halfway up sides of springform pan.
12. Bake at 325 for 1 hour and 5 minutes or until center barely moves when pan is touched. Turn oven off; cool cheesecake in closed oven 30 minutes.
13. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
14. Garnish with lime.