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Low-Fat Lime Cheesecake

Kraft Memeber Recipe
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Makes: 15 servings Total Time: 7 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • CRUST:
  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup Splenda Granular
  • 3 Tbsp. butter, melted
  • FILLING:
  • 1 pound PHILADELPHIA cream cheese
  • 1 pound PHILADELPHIA Non-Fat cream cheese
  • 1-1/4 cups Splenda Granular
  • 2-1/2 Tbsp. fresh lime juice
  • 2 Tbsp. grated lime peel
  • Pinch of salt
  • 4 eggs
make it
CRUST: Mix ingredients, and press into 10-inch springform pan.

Preheat oven to 350F. Beat cream cheeses and Splenda Granular until smooth. Add fresh lime juice, grated peel and salt; beat until smooth. Add eggs, 1 at a time, scraping sides of bowl and beating well after each addition. Pour cream cheese filling into prepared crust.

Bake 50 to 60 minutes or until slightly firm to touch. Remove from oven. Let cool 25 to 30 minutes before placing in refrigerator. Chill 6 hours or overnight before serving.
Notes
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