Key Lime and Kiwi Cheesecake
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recipe ingredients
Cheesecake:
2 tablespoons cold water
1 teaspoons unflavored gelatin
2 packs fat free cream cheese
1 can fat free sweetened condensed milk
1/2 cup key lime juice
2 egg whites
2 tablespoons cornstarch
1 teaspoon grated lime rind
Gingersnap Crust:
30 lowfat gingersnap cookies
2 tablespoons sugar
1 egg white
Kiwi fruit Topping:
3 kiwi fruits
1 tablespoon confectioners sugar
recipe directions
Preheat oven to 350 degrees. Coat a springform pan with no stick spray. Crush gingersnaps until in fine crumbs. Add sugar and egg white until blended and moist. Press into bottom and 1/2 up the sides of the pan. Bake for 10 minutes and set aside. Leave oven on for cheesecake. Put water in a bowl. Sprinkle with gelatin and set aside for 5 minutes to soften. Blend cream cheese, condensed milk, lime juice, egg whites, cornstarch and lime rind. Mix until smooth and add gelatin mix. Pour into warm crust and bake for 55 minutes or until knife comes out clean. Cool on wire rack 2 hours. When cool, peel kiwi and thinly slice. Remove outer ring from springform pan and arrange kiwi on top of cheesecake in a spiral pattern on top and dust with confectioner’s sugar.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 235 | 1 | 0 | 12 | 1 | 352 | 45 | 5 |
This cake is delicious and really easy to make. My friends didn’t even realize that it was so low-fat until I had told them! I give it a 9.5/10! Awesomeness!