Key Lime Cheesecake
- Crust:
- 8 sheets honey-flavored graham crackers
- 2 tablespoons apple juice
- 1 tablespoon butter, melted
- Cooking spray
- Filling:
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 2 large eggs
- 1 large egg white
- 1 (12.3-ounce) package soft silken tofu, drained
- 1 (8-ounce) block fat-free cream cheese
- 1 tablespoon grated lime rind
- Preheat oven to 350u0b0.
- To prepare crust, place crackers in a food processor; process until crumbly. Add apple juice and butter; pulse 4 to 5 times or until moist. Press mixture into bottom and 1/2 inch up sides of a 9-inch springform pan coated with cooking spray. Bake at 350u0b0 for 8 minutes. Cool.
- To prepare filling, combine Key Lime Curd, sugar, and next 5 ingredients (sugar through cream cheese) in food processor; process until smooth. Pour into prepared pan. Sprinkle evenly with rind.
- Bake at 350u0b0 for 15 minutes. Reduce oven temperature to 325u0b0 (do not remove cheesecake from oven); bake an additional 20 minutes or until almost set. Turn off oven, and partially open oven door. Cool cheesecake in oven 20 minutes. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight.
- Note: Nutritional analysis includes Key Lime Curd.
crust, honey, apple juice, butter, cooking spray, filling, sugar, cornstarch, eggs, egg white, silken, cream cheese, lime rind
Taken from www.myrecipes.com/recipe/key-lime-cheesecake-0 (may not work)