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Key Lime Cheesecake Recipe

Key Lime Cheesecake Recipe photo by Taste of Home

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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.

This recipe is:

Healthy

Diabetic Friendly

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Key Lime Cheesecake Recipe

Prep: 25 min. + chilling Bake: 40 min. + cooling

Yield: 14 Servings

25 40 65

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.
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.

Editor's Note: This recipe was tested with Splenda no-calorie sweetener.

Nutritional Analysis: 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.

Originally published as Key Lime Cheesecake in Light & Tasty February/March 2005, p31

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Key Lime Cheesecake

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Reviewed on Apr. 12, 2012 by jannikka

I made this for Easter Sunday dessert, and it was yummy! I did not have any regular cream cheese, so used 3 blocks of the 1/3-less fat kind. The cheesecake was still good leftover, but was better eaten within 24 hours. I am making this tonight again for a friend.