Keylime Cheesecake (Low-fat)

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Nutritional Info

Servings Per Recipe: 8
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

View full nutritional breakdown of Keylime Cheesecake (Low-fat) calories by ingredient

Introduction

(When preparing for a ladies retreat, I found that this recipe freezes well.) It is from a Taste of Home publication. It is a healthier version of a favorite recipe. The texture is incredibly smooth and light. (Taste of Home credits Darlene Kohler of Flower Mound, Texas for this version.) (When preparing for a ladies retreat, I found that this recipe freezes well.) It is from a Taste of Home publication. It is a healthier version of a favorite recipe. The texture is incredibly smooth and light. (Taste of Home credits Darlene Kohler of Flower Mound, Texas for this version.)

Minutes to Prepare: 25

Minutes to Cook: 40

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, melted

Filling:

2 pkgs. 8 ounces each reduced fat cream cheese

1 pkg. 8 ounces fat-free cream cheese

Splenda -- equivalent to 2/3 c. sugar

1/3 c. sugar

3 T. all-purpose flour

3 eggs, slightly beaten

1 c. (8 oz) reduced fat sour cream

1/3 c. key lime or lime juice

2 t. vanilla extract

2 drops green food coloring, optional

Directions

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.