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.

Dana Jacobi
Recipe by Cooking Light April 2004

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Recipe Summary

Yield:
8 servings (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

239 calories; calories from fat 30%; fat 7.9g; saturated fat 2.8g; mono fat 2.6g; poly fat 1.7g; protein 10g; carbohydrates 30.9g; fiber 0.5g; cholesterol 131mg; iron 1.3mg; sodium 277mg; calcium 112mg.
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