Like a previous reviewer, I used gluten-free ginger snaps for the crust since we have a bunch of gluten-free diners in my family. I made sure to double wrap my springform pan with heavy-duty foil and had no issues with water seeping into the crust. The cheesecake was wonderfully smooth and creamy. No one could tell that I'd used low fat cream cheese and ff ricotta. I also got raves about the cranberry topping. Everyone liked that it wasn't super-sweet and let the tang of the cranberries shine through. We had multiple desserts on our Thanksgiving table, and this dessert was the only one to get completely eaten. It's a definite keeper in my recipe file!
From EatingWell: November/December 2013
One bite of this light and airy cranberry-lime cheesecake recipe and it will become your go-to recipe for dessert. Part-skim ricotta cheese adds a delicate texture and stands in for some of the higher-fat cream cheese. Be sure to use a large, wide piece of heavy-duty foil to wrap the pan—the foil helps prevent water from seeping into the cake as it bakes.
3 Reviews for Cranberry-Lime Cheesecake
I prefer less sweet desserts and love cheesecake so I thought this would be a great addition to the Thanksgiving menu. I baked this three days ahead and made my crust from gluten free ginger snaps since I liked the taste and thought the profile would go well with the lime. That was the only downfall of this dessert – water got into my springform pan even though I used heavy aluminum foil and took my normal precautions. When I removed the foil, I saw water but was not sure if it penetrated the pan. I found out it did when I removed it from the pan Thanksgiving morning. Next time I will use a ground nut crust and double the foil since the nut crust will hold up better to a water intrusion. Mixing all the ingredients in the blender was simple. I left the cake in the oven for one hour after baking to avoid cracking and then chilled it in the springform pan until Thanksgiving morning. I made the cranberry lime compote ahead of time as well. It was very congealed after refrigeration so I put it in the warm oven after the turkey was removed. I will use half the amount of cornstarch next time I make this. Overall it was very good, there is none left, and I will make another cheesecake and freeze it this week. I freeze my cheesecakes in the pans, then remove when they are rock hard and rewrap.
I was nervous as this is was the first cheesecake I've ever made and was bringing it share at Thanksgiving. First, I was happy at how easy the recipe came together, then I tasted it: delicious. I got rave reviews and it was a beautiful dessert!