Key-lime Cheesecake

20140713-202147-73307400.jpgMy Mom’s birthday was yesterday and I’ve been baking 150 mini cupcakes for a shower all week . My sister asked me what are you going to bake for Mom’s birthday? I laughed and said mini cupcakes but no really what are you going to bake for mom…hmmm…Well let’s check the refrigerator? I made key-lime mini cups earlier in the week and noticed I have quite a few key-limes leftover. My mom loves key-lime and I have excess cream cheese I had an Aha moment cheesecake it is!

This recipe is supposed to taste similar to the Cheesecake Factory’s Key-lime Cheesecake. I did make some alterations to reduce the calories since one slice of the real version yields 870 calories and 34 grams of saturated fat! Yikes!

20140713-083956-31196237.jpg

This recipe calls for a an 8 inch springform pan and yields 12 to 16 servings

Filling Ingredients:
1/2 cup fresh key lime juice
2 TB Keylime Zest
1 (8oz package) fat free cream cheese room temperature
1 (8 oz package) 1/3 fat reduced cream cheese room temperature
1 (8 oz package) cream cheese (you could get away with reduced fat here but I didn’t have another reduced fat in my refrigerator) room temperature
1/2 cup sugar
1/2 cup Splenda for baking (or sugar substitute of your choice or real sugar)
1 tsp Mexican pure vanilla
1/2 cup egg substitute or 4 egg whites
1 whole egg

Crust ingredients:
1 & 3/4 cup reduced fat graham cracker crumbs
5 TB reduced fat Margarine or unsalted butter
1 TB sugar

Coconut whip-cream
1 cup heavy cream
4 TB powdered sugar
1 tsp coconut extract

Directions:

Preheat oven to 350.

Spray springform pan with cooking spray. Set aside.

20140713-090609-32769264.jpg

Place graham crackers in food processor and pulse until refined.

20140713-090254-32574991.jpg

Add into a medium mixing bowl crumbs, melted butter, 1 TB sugar.

20140713-090335-32615790.jpg

Mix until texture of the blend looks like wet sand.

20140713-090454-32694358.jpg

Pour the crumbs into springform pan and press the crumbs into the pan with hands. Don’t go up the whole side only about half way.

20140713-090840-32920374.jpg

Bake for 5 minutes in 350 degrees. Allow to cool while preparing the cream cheese filling.

20140713-091036-33036994.jpg

Place softened cream cheese in electric mixer with spatula attachment.

20140713-091241-33161194.jpg

Beat until consistency is creamy without signs of chunks.

Add sugar, Splenda, and vanilla beat to incorporate.

20140713-091428-33268196.jpg

Add egg substitute and whole egg along with zest and key lime juice. Mix to incorporate.

20140713-091545-33345992.jpg

Pour the batter into the slightly cooled springform pan.

20140713-203237-73957879.jpg

Spread the batter with spatula evenly prior to placing the cake in the preheated oven. Place on bottom rack of oven a 8-9 inch cake pan filled with water in oven for steaming effect.

Bake for 60 to 65 minutes or until
slightly brown. I let mine go to 70 minutes which was too long as you can see below.

20140713-203744-74264587.jpg

Only thing to do when that happens is make a pretty coconut whip cream to top it off and sprinkle with zest of some key-lime and shredded coconut!

20140713-204301-74581705.jpg

Place the heavy cream in a cold metal bowl and beat until until soft peaks form.

20140713-211429-76469198.jpg

Add powdered sugar and coconut extract. Beat until stiff peaks form and pipe with your favorite tip.

Happy Birthday Mom! I love you!

20140713-210435-75875456.jpg

Enjoy!

20140713-210830-76110346.jpg

Leave a Reply