Gluten free key lime martini cheesecake - Fox 2 News Headlines

Gluten free key lime martini cheesecake

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ZIM'S has launched its gluten-free Key Lime cheesecake that's made from their award-winning ZIM'S 59 Vodka (they received Gold medals at the SIP awards and a Masters & a Gold award at The Vodka Masters competition in London, beating out all of the "big guys.") This is a huge recognition for this Michigan-based company, owned by Terry Olson of Grosse Pointe.

You can get the Key Lime cheesecake at Peteet's Famous Cheesecakes located at 13835 W. 9 Mile Road in Oak Park.

Here is the recipe featured on FOX 2 News Morning

ZIM'S Gluten-Free Key Lime Martini Cheesecake



2 cups finely ground gluten-free graham cracker

1 stick unsalted butter, melted


1 pound cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup sugar

2 teaspoon vanilla extract

1/8 cup key lime juice

1/3 cup ZIM'S 59 Vodka


Preheat oven to 325 degrees F.

For the crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the filling:

In the bowl of an electric mixer, whip the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, one at a time, and continue to mix slowly until combined. Gradually add sugar and mix until creamy (for 1 to 2 minutes).

Add ZIM'S 59 Vodka, vanilla extract and Key Lime juice. Mix. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed, but not overbeaten. Pour the filling into the crust-lined pan and smooth with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the springform pan by running a thin metal spatula around the inside rim. Remove the springform and transfer to a cake plate.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe knife dry after each cut.

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