Key Lime Cheesecake

recipe
Silken tofu and fat-free cream cheese create a lush, low-fat cheesecake. Egg yolks thicken the lime curd to yield a velvety texture. You won't use all of the sweet-tart lime curd for the cheesecake; serve leftovers over angel food cake or fresh fruit. Lightly blotting the lime rind on a paper towel makes it easier to sprinkle over the cheesecake batter.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 30 %
Fat 7.9 g
Satfat 2.8 g
Monofat 2.6 g
Polyfat 1.7 g
Protein 10 g
Carbohydrate 30.9 g
Fiber 0.5 g
Cholesterol 131 mg
Iron 1.3 mg
Sodium 277 mg
Calcium 112 mg

Ingredients

Crust:
8 sheets honey-flavored graham crackers
2 tablespoons apple juice
1 tablespoon butter, melted
Cooking spray
Filling:
3/4 cup Key Lime Curd
1/3 cup sugar
1 tablespoon cornstarch
2 large eggs
1 large egg white
1 (12.3-ounce) package soft silken tofu, drained
1 (8-ounce) block fat-free cream cheese
1 tablespoon grated lime rind

Preparation

Preheat oven to 350°.

To prepare crust, place crackers in a food processor; process until crumbly. Add apple juice and butter; pulse 4 to 5 times or until moist. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 8 minutes. Cool.

To prepare filling, combine Key Lime Curd, sugar, and next 5 ingredients (sugar through cream cheese) in food processor; process until smooth. Pour into prepared pan. Sprinkle evenly with rind.

Bake at 350° for 15 minutes. Reduce oven temperature to 325° (do not remove cheesecake from oven); bake an additional 20 minutes or until almost set. Turn off oven, and partially open oven door. Cool cheesecake in oven 20 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight.

Note: Nutritional analysis includes Key Lime Curd.

Note:

Dana Jacobi,

April 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note