Keylime Cheesecake (Low-fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Crust:3/4 c. reduced fat graham cracker crumbs (about 8 squares)2 T. sugar substitute (I use Splenda)2 T. butter, meltedFilling:2 pkgs. 8 ounces each reduced fat cream cheese1 pkg. 8 ounces fat-free cream cheeseSplenda -- equivalent to 2/3 c. sugar1/3 c. sugar3 T. all-purpose flour3 eggs, slightly beaten1 c. (8 oz) reduced fat sour cream1/3 c. key lime or lime juice2 t. vanilla extract2 drops green food coloring, optional
Wrap bottom ofa a 9-inch springform pan with a double layer of heavy duty foil; coat pan with nonstick cooking spray. Combine the first three ingredients. Press onto bottom of pan. Bake at 350 for 8-10 min. 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 min. or until center is just set. Remove springform pan from water bath. Cool on a wire rack for 10 min. 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.
Number of Servings: 8
Recipe submitted by SparkPeople user SRWOODSY.
Number of Servings: 8
Recipe submitted by SparkPeople user SRWOODSY.
Nutritional Info Amount Per Serving
- Calories: 215.2
- Total Fat: 13.7 g
- Cholesterol: 119.3 mg
- Sodium: 406.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 0.4 g
- Protein: 11.8 g
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