Dessert: Key Lime Cheesecake

Recipe by Robert Landolphi Key limes are smaller than Persian limes; they have a greenish-yellow rind and a stronger, more sour-acidic flavor. They have a short growing season, usually June through August. If they're not in season, you can substitute bot

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Key Lime Cheesecake

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

1 1/2 cups certified gluten-free quick-cooking oats
2 tablespoons sweet white sorghum flour
2 tablespoons almond meal flour
2 tablespoons sugar
1/2 teaspoon ground cinnamon
3 tablespoons canola oil
Cooking spray

Instructions

Preheat oven to 325 °.
To prepare crust, place first 5 ingredients in a food processor; process until finely ground. Add oil; pulse 2 to 3 times or until combined.
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. Bake at 325 ° for 5 minutes. Cool completely on a wire rack.
To prepare cheesecake, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sugar and next 5 ingredients (through salt); beat well. Add eggs, 1 at a time, beating well after each addition. Add Key lime juice, beating at low speed until blended.
Pour cheesecake batter over cooled crust. Place springform pan in a shallow roasting pan; add enough hot water to come halfway up sides of springform pan. 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. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Garnish with lime.

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