Lime Cheesecake with a Walnut Crust

Welcome to my latest cheesecake creation!  I've used walnuts for the base and used lime for the filling.  A delicious combination that is low in carbs and gluten-free.  Go on, have another slice!

I have been using ground nuts for my cheesecake bases and since I have a big bag of walnuts in my cupboard thought that I would give them a whirl.   So I put a couple of cups of walnuts in my food processor and ground them into a fine flour.  Normally when making a nut flour I then put the mixture through my coffee grinder to get the mixture extra smooth.  This time I just thought to myself that life is too short for extra grinding and wanted a slight crunch to my base.  

I was very happy with the final result as the flavour combination of the lime and walnut worked very well.  The walnuts were great as a cheesecake base with the Chief Taster happily munching on a piece without any comments on how he misses ginger biscuit based cheesecakes (he can't let go at times!).   

I might have to go and purchase another large bag of walnuts whilst they are on special offer as they are great to cook with.  I'm now thinking of making a nut butter with them too.  They grind very well and make a great nut flour.  Expect a couple of walnut recipes coming your way!

Lime Cheesecake with a Walnut Crust

Angela Coleby

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Servings 8

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Ingredients

  

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Base

• 2.5 cups 292g ground walnuts
• ⅓ cup 76g melted butter
• 2 tblspns sugar substitute

Cheesecake

• 16 oz 448g cream cheese, softened
• 250 ml whipping or heavy cream
• ½ cup sugar substitute
• 2 eggs
• Juice and rind of 4 limes
• raspberries to decorate optional

Instructions

 

• Preheat the oven to 180C/350F degrees.
• Grease and line a spring form cake tin with parchment paper.
• Mix the base ingredients together until the mixture resembles breadcrumbs.
• Place the mixture into the spring form tin and press down evenly, with the back of spoon.
• Bake for 20 minutes.
• Remove from the oven.
• Blend or beat the cream cheese, eggs, cream, sugar substitute, lime juice and rind together. I use a hand whisk but a hand blender or elbow power will do nicely.
• Ensure that the mixture is smooth.
• Pour the mixture over the walnut base.
• Bake for 30-40 minutes until firm.
• Allow to cool, then place in the fridge for at least 8 hours (or overnight).
• Decorate as desired, eat and enjoy!

Notes

Nutritional Info per serving - 510 Calories, 50g Fat, 11g Fibre, 9g Total Carbs, 3g Fibre, 6g Net Carbs

The information shown is an estimate provided by an online nutrition calculator.

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