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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 16 |
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Key lime pie gets a rich new interpretation as a cheesecake trying to make it healthier by using 1/3 less fat cream cheese and without compromising the taste. Enjoy FOR OREO CHEESECAKE VERSION ADD ABOUT 10-15 BROKEN OREO COOKIES, AND 1 TBSP OF VANILLA TO BATTER AND OMIT LIME JUICE AND ZEST. FOR CRUST PLACE 10-15 OREO COOKIES IN FOOD PROCESSOR AND USE INSTEAD OF VANILLA WAFERS. Ingredients:
1 cup vanilla wafer, crumbs- about 20 |
2 tablespoons margarine, melted |
24 ounces light cream, cheese- 3 pkg |
1 cup sugar |
3 eggs |
1 tablespoon lime zest |
1/4 cup lime juice |
Directions:
1. Heat oven to 325°F In medium bowl, combine crust ingredients; mix well. Press mixture in bottom of ungreased 9-inch springform or cheesecake pan with removable bottom. Refrigerate.
2. In large bowl beat cream cheese until smooth. Beat in the sugar and at low speed incorporate the eggs. Blend until smooth. Add lime peel and juice.
3. Pour into crust lined pan.
4. Bake at 325F for 55 to 65 minutes or until set. Turn oven off and and open oven door at least 4 inches. Let cheesecake set for about 30 minutes. Remove from oven and let stand for 10 minutes.
5. Remove sides of pan and cool in pan on wire rack for 1 hour. Refrigerate for at least 4 hours.
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