Key Lime Cheesecake
Total TimePrep: 25 min. + chilling Bake: 40 min. + cooling
- 3/4 cup reduced-fat graham crackers crumbs (about 4 whole crackers)
- 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 large eggs, lightly beaten
- 1 cup reduced-fat sour cream
- 1/3 cup key lime or lime juice
- 2 teaspoons vanilla extract
- 2 teaspoons grated lime zest
- 2 drops green food coloring, optional
- 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 zest 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.
Editor's NoteThis recipe was tested with Splenda no-calorie sweetener.
Nutrition Facts1 slice: 205 calories, 12g fat (7g saturated fat), 81mg cholesterol, 293mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 fat, 1 starch, 1 lean meat.
Oct 2, 2014
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.
Jul 6, 2013
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
Apr 12, 2012
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.
May 8, 2010
made it for my daughters birthdayloved it
Oct 12, 2009
This has become a family favorite, though we often use ready-made chocolate pie crusts -- a good combination of flavors and a faster finish!
Mar 16, 2009
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.
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