Category Archives: Cheesecake

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!


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


Preheat oven to 350.

Spray springform pan with cooking spray. Set aside.


Place graham crackers in food processor and pulse until refined.


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


Mix until texture of the blend looks like wet sand.


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.


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


Place softened cream cheese in electric mixer with spatula attachment.


Beat until consistency is creamy without signs of chunks.

Add sugar, Splenda, and vanilla beat to incorporate.


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


Pour the batter into the slightly cooled springform pan.


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.


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!


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


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

Happy Birthday Mom! I love you!




Cheesecake Remake

We recently celebrated a few special birthdays in the family this past holiday. The request came in for a classic cheesecake recipe. I did a lot of homework and came up this this recipe. I added quite a few of healthy alternatives such as switching out the full fat cream cheese to to the Neufchatel reduced fat cream cheese (no one ever will know!!) I also incorporated more protein by swapping some of the sour cream (which I did use fat free) to fat free greek plain yogurt ( any kind will work but the recipe revealed below   was made with the costco’s brand).

Classic Cheesecake Remake






Serves 10 to 12 people (use a 9 inch spring-form cake pan)


Crust Ingredients:

1 & 1/4 Cup of reduced fat graham cracker crumbs  (about 2 packages plus 2 sheets)

1/3 cup of sugar

5 TB of butter (melted)


Directions for crust :

Place the first 2 ingredients in a food processor and pulse until mixture looks like sand consistency. Once mixture is ground, add melted butter. Pour mixture into 9 inch spring-form cake pan. Using your fingers press graham cracker mixture along the bottom and sides of the springform pan (only go up to 1/4 to 1/2 way up the side). Set aside.


Preheat oven to 350 degrees





Filling Ingredients:

3 eggs (farm fresh or eggland’s best are my top tow choices)  (*special note you can also use 2 egg whites to replace one whole egg)

16 oz  (2 packages of 1/3 reduced fat cream cheese aka “Neufchatel” (room temp)

1 Cup of sugar

½ teaspoon of Mexican Vanilla (penzey’s is my favorite)


Directions for filling:

Softened cream with paddle mixture <(check out mine above)..  it has a built in spatula <(look for beater blade) and you never have to scrape down the sides )>, add one egg at a time. Once combined,   add sugar and vanilla. Beat until well blended. Pour into prepared crust. Please note make sure to wrap foil around the bottom we don’t want any water leaking into the pan).


Place the foil wrapped springform pan in a baking pan with side and do not fill with water until placed in the oven (see picture above).  Bake for 55 minutes in a water bath. Let cool for 10 minutes. Add topping below.


Topping Ingredients:

½ cup sugar

½ cup fat free sour cream

½ fat free greek plain yogurt

½ teaspoon of Mexican vanilla


Direction for topping

Combine ingredients and put on top of cake: return to oven for 10 minutes.



Once cake has cooled and right before serving add your favorite fresh fruit or topping of choice.