Gluten Free Lemon Lime Cheesecake


1 cup macadamia nuts, toasted
1 cup gluten free animal crackers
2 tablespoons sugar

5 - 8 ounce cream cheese, room temperature
1 1/4 cups sugar
1 lemon, grated peel and juiced
2 limes, grated peel and juiced
1 teaspoon vanilla
4 eggs, room temperature, beaten

Candied lemon and lime peels*
2 limes
1 large lemon
2 cups sugar

Sour cream topping*
1 cup Sour Cream
1/8 cup Sugar
2 teaspoons lemon juice


Chop toasted nuts in food processor until fine. Add animal crackers and sugar. Continue processing until mixture is thoroughly combined. Lightly butter 9 inch spring form pan and evenly spread the cookie/nut mixture in bottom of pan.
Preheat oven 350° and bake crust 7 minutes to set. While oven is preheating and crust is baking, in large mixing bowl beat cream cheese and sugar until smooth. Add grated peels, juices, and vanilla and continue beating until combined. Add beaten eggs all at once and mix on low just until combined. Do not overbeat. Pour batter on top of crust, reduce oven to 325° and bake 70-80 minutes. Turn oven off and leave cheesecake in oven 1 hour. Remove from oven, run knife around sides, and continue to cool in pan on wire rack 10 minutes. Cool for additional hour and refrigerate overnight before serving.
Top with whipped cream, cool whip, or sour cream topping and candied peels.
*Sour Cream Topping: Mix 1 cup sour cream, 1/8 cup sugar, and 2 teaspoons lemon juice.
*Candied lemon and lime peels: 1. Make 6 slits in 2 limes and 1 large lemon from top to bottom. Gently remove peel and cut each into 1/4 inch widths. Remove any excess pith.
2. Place strips in saucepan, cover with cold water, bring to full boil, drain and repeat twice (reduces bitterness).
3. Bring 2 cups sugar and 2 cups water to boil. Add strips and simmer on medium-low for 1 hour. Remove from heat and let strips cool 10 minutes in syrup. With slotted spoon remove strips to wire rack and dry 30 minutes.

From the Pantry:
Trader Joe's Macadamia Nuts
Glutino Gluten Free Animal Crackers (Walmart)