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.
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 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
Reviews
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 has become a family favorite, though we often use ready-made chocolate pie crusts -- a good combination of flavors and a faster finish!
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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