Cranberry-Lime Cheesecake

Wow was this good. I didn't really think cranberries and lime went together very well until now! I just made this for my family but this is a showstopper! Everybody loved it. I'll be making this for company for sure.

I almost cried when I finished this cheesecake, it came out looking so beautiful. The taste was great also, I wasn't sure I could make it but I did and I was so proud.

The only dessert to get completely eaten this Thanksgiving! 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! Pros: Delicious, not too sweet Cons: Need to plan ahead as it takes time

Great Make Ahead Dessert, More Tart, Less Sweet 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. Pros: Can be Frozen, Easy to Make Cons: Water Baths Can Be Unpredictable