- 3/4 cup reduced-fat graham crackers crumbs (about 8 squares)
- Sugar substitute equivalent to 2 tablespoons sugar
- 2 tablespoons butter, melted
- 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 egg, lightly beaten
- 1 cup (8 ounces) reduced-fat sour cream
- 1/3 cup key lime or lime juice
- 2 teaspoons grated lime peel
- 2 teaspoons vanilla extract
- 2 drops green food coloring, optional
- Wrap bottom of a 9-in. springform pan with a double layer of heavy-duty foil; coat pan with cooking spray. Combine the first three ingredients. Press onto the bottom of pan. Bake 350° for 8-10 minutes or until set. Cool.
- In a mixing bowl, beat cream cheese until smooth. Combine the sugar substitute, sugar and flour; gradually beat into cream cheese. Add eggs; beat on low speed just until combined. Beat in the sour cream, lime juice, peel, vanilla and food coloring if desired just until combined. Pour into crust.
- Place 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. 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. Remove foil from pan. Chill overnight. Remove sides of pan. Refrigerate leftovers. Yield: 14 servings.
Reviews forKey Lime Cheesecake
"I made this for my son's birthday. I used all sugar plus 2 pkgs. reduced fat cream cheese and 1 regular pkg. It came out light and fluffy, not as dense as some cheesecakes. Everyone loved it and said it was "sufficiently limey". The only complaint was that the crust as too thin. Next time I'll double crust ingredients and make a thicker crust."
"I would eat this every day! You would never guess it's made with healthier ingredients. Lime juice from a bottle works just fine if you don't have fresh lime juice on hand. And I didn't bother at all with the foil and went straight to step 2.~ Theresa"
"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."
"made it for my daughters birthdayloved it"
"This was a wonderful cheesecake. I made it for the Nurse Practioner I work for and the rest of Nurse Treatment staff they all loved it."