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Key Lime Cheesecake

I modified this old family recipe to use healthier ingredients. The texture is so smooth and light. It is a favorite dessert that is enjoyed by all.

14 ServingsPrep: 25 min. + chilling Bake: 40 min. + cooling

Ingredients

3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
Sugar substitute equivalent to 2 tablespoons sugar
2 tablespoons butter, melted
FILLING:
2 packages (8 ounces each) reduced-fat cream cheese, cubed
1 package (8 ounces) fat-free cream cheese, cubed
Sugar substitute equivalent to 2/3 cup sugar
1/3 cup sugar
3 tablespoons all-purpose flour
3 eggs, lightly beaten
1 cup (8 ounces) reduced-fat sour cream
1/3 cup key lime or lime juice
2 teaspoons vanilla extract
2 teaspoons grated lime peel
2 drops green food coloring, optional

Directions

Place a greased 9-in. springform pan on a double thickness of
heavy-duty foil (about 18 in. square). Securely wrap foil around
pan.
In a large bowl, combine graham cracker crumbs and sugar; stir in
butter. Press onto the bottom of prepared pan. Place pan on a baking
sheet. Bake at 350° for 10 minutes. Cool on a wire rack.

2 of 2

Key Lime Cheesecake (continued)

Directions (continued)

In a large bowl, beat the cream cheeses, sugar substitute, sugar and
flour until smooth. Add eggs; beat on low speed just until combined.
Stir in the sour cream, lime juice, vanilla, lime peel and food
coloring if desired. Pour filling onto crust.
Place springform pan in a large baking pan; add 1 in. of hot water to
larger pan. Bake at 350° for 40-45 minutes or until center is
just set and top appears dull. Remove springform pan from water
bath. Cool on a wire rack for 10 minutes. Carefully run a knife
around edge of pan to loosen; cool 1 hour longer.
Chill overnight. Refrigerate leftovers. Yield: 14 servings.

Nutrition Facts: 1 piece equals 205 calories, 12 g fat (7 g saturated fat), 81 mg cholesterol, 293 mg sodium, 16 g carbohydrate, trace fiber, 9 g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat.