PHILADELPHIA Key Lime Cheesecake |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 12 |
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Freshly squeezed lime juice adds a citrusy kick to this light and creamy cheesecake. Ingredients:
1 1/4 cups honey maid graham cracker crumbs |
1/4 cup butter, melted |
3 (250 g) packages philadelphia light brick cream cheese spread, softened |
3/4 cup sugar |
2 limes, zested and juiced |
3 eggs |
3/4 cup thawed cool whip light whipped topping |
Directions:
1. Heat oven to 350 degrees F. Mix graham crumbs and butter; press onto bottom of 9 inch springform pan.
2. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
3. Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.
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