Strawberry Lime Cheesecake

This Strawberry Lime Cheesecake taught me a couple of lessons this morning. it was a great reminder that photos don’t always turn out the way you want them too. (it’s really hard to live up to some of the standards set by society at times)

I was reminded to be thankful for so many things

• That God Loves Me no matter how I think the day is going.
•  I have a husband who loves and supports me
• I am blessed with readers who don’t think I have to be perfect all the time
• I’m on a healthy journey with Trim Healthy Mama that has lasted over 3 years
• THM taught me to give myself grace on days like today when I don’t feel like I measure up to the power bloggers.
• That I can be real and share even though it was a rough start to the day.
• That my friend Kim, shared her Granny’s secret for slicing cheesecake with me, after I botched it horribly.

So before you start to count all the troubles we face… let’s look for the blessings in our days.

This recipe is written for a 6″  Spring form pan like this one from Wilton

You can also use this pan from Fat Daddio if you have one.

Here’s how I made this Strawberry Lime Cheesecake

For the Crust
3/4 cup THM Baking Blend, or this homemade version
2 tablespoons almond meal
2 teaspoons THM Super Sweet Blend
1/8 teaspoon THM Mineral Salt
1/4 cup unsalted butter, melted and cooled
1/2 teaspoon vanilla extract
For the Filling
16 ounces fresh strawberries, 1/2 about 6-8 strawberries(for garnish) and dice the rest.
2 8 ounce cream cheese, or you can use the 1/3 fat variety
1/4 cup sour cream, room temperature
3 tablespoons THM Super Sweet Blend
2 whole large egg
2 tablespoons lime juice
1 teaspoon vanilla extract
1/4 teaspoon xanthan gum

For the Crust:

Combine crust ingredients in a small bowl until crumbly texture.
Press into prepared spring form pan and bake at 350 degrees for 8 minutes or until golden. remove from oven and allow to cool.

For the Filling:

Place cream cheese, sweetener and sour cream, lime juice, xanthan and vanilla into a large mixing bowl. Mix until smooth. Add 1 egg at a time mixing on low until fully incorporated. Stir in diced strawberries.
Spray edges of spring form pan with coconut cooking spray.
Place the halved strawberries around the outer edge of pan. Pour the filling into the pan and gently tap on the counter to ensure that filling settles around the berries.

For the Instant Pot:

Tightly cover your 6″ spring form pan with foil. Make a sling with a long piece of foil. Add 1 1/2 cups of water to the inner liner, place trivet into liner. Lower cheesecake into liner with the foil sling.
Secure the instant Pot lid, place vent to “sealing” position and process on manual high for 25 minutes.
Allow to natural pressure release for 10 minutes and remove from the inner liner.

For the Oven:

Place pan sealed with foil in a 13 x 9 pan. pour 1-2″ of water into 13 x 9 pan and bake at 325 degrees for 1 hour.

 Allow to cool on a wire rack for 4 hours, refrigerate for a minimum of 2 hours before unmolding and serving.

I topped this Strawberry Lime Cheesecake with my Stabilized Whipped Cream

This recipe is a modified version of this Simple Instant Pot Cheesecake from The Healthy Milestone.

The Printable Strawberry Lime Cheesecake Recipe

5 from 1 reviews

Strawberry Lime Cheesecake

 

Author: Judy

Nutrition Information

• Serves: 8

• Serving size: 1 Slice
• Calories: 333

• Fat: 30g
• Carbohydrates: 11g
• Sodium: 232mg
• Fiber: 5g
• Protein: 10g
• Cholesterol: 135mg

Recipe type: Dessert

Cuisine: Trim Healthy Mama

Prep time:  15 mins

Cook time:  25 mins

Total time:  40 mins

Save Print

A Creamy Strawberry Lime Cheesecake that brings summer to the table.

Ingredients

For the Crust

• ¾ cup THM Baking Blend (or this homemade version)
• 2 tablespoons almond meal
• 2 teaspoons THM Super Sweet Blend
• ⅛ teaspoon THM Mineral Salt
• ¼ cup unsalted butter (melted and cooled)
• ½ teaspoon vanilla extract

For the Filling

• 16 ounces fresh strawberries (1/2 about 6-8 strawberries(for garnish) and dice the rest.)
• 2 8 ounce cream cheese (or you can use the ⅓ fat variety)
• ¼ cup sour cream (room temperature)
• 3 tablespoons THM Super Sweet Blend
• 2 whole large egg
• 2 tablespoons lime juice
• 1 teaspoon vanilla extract
• ¼ teaspoon xanthan gum

Instructions

For the Crust:

1. Combine crust ingredients in a small bowl until crumbly texture.
2. Press into prepared springform pan and bake at 350 degrees for 8 minutes or until golden. remove from oven and allow to cool.

For the Filling:

1. Place cream cheese, sweetener and sour cream, lime juice, xanthan and vanilla into a large mixing bowl. Mix until smooth. Add 1 egg at a time mixing on low until fully incorporated. Stir in diced strawberries.
2. Spray edges of springform pan with coconut cooking spray.
3. Place the halved strawberries around the outer edge of pan. Pour the filling into the pan and gently tap on the counter to ensure that filling settles around the berries.

For the Instant Pot:

1. Tightly cover springform pan with foil. Make a sling with a long peice of foil. Add 1½ cups of water to the inner liner, place trivet into liner. Lower cheesecake into liner with the foil sling.
2. Secure the instant Pot lid, place vent to "sealing" position and process on manual high for 25 minutes.
3. Allow to natural pressure release for 10 minutes and remove from the inner liner.

For the Oven:

1. Place pan sealed with foil in a 13 x 9 pan. pour 1-2" of water into 13 x9 pan and bake at 325 degrees for 1 hour.
2. Allow to cool on a wire rack for 4 hours, refrigerate for a minimum of 2 hours before unmolding and serving.

Notes

This recipe is a modified version of this Simple Instant Pot Cheesecake

3.5.3229