Key Lime Cheesecake

9  Ratings
  • 15 min prep
  • 4 hr 5 min total
  • Makes 12 servings, one piece (103 g) each.


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Key Lime Cheesecake Recipe

Ingredients

  • 1 cups Honey Maid Crumbs
  • 1/4 cup butter, melted
  • 3 pkg. (250 g each) brick light cream cheese, softened
  • 3/4 cup sugar
  •  grated peel and juice from 2 limes
  • 3 eggs
  • 3/4 cup thawed Cool Whip Light Whipped Topping

Instructions

  • Preheat  oven to 350°F. Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat  cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add lime peel and juice; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour over crust.
  • Bake  45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours before serving. Top with whipped topping just before serving. Store leftovers in refrigerator.

Recipe Tips

Make it EasyTo easily transfer chilled cheesecake from springform pan to serving plate, cover bottom of springform pan with parchment paper before using.

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Nutrition Information

Makes 12 servings, one piece (103 g) each.

Nutrition per serving:

  • Calories 311 
  • Total fat 20.3 g
  • Saturated fat 11.9 g
  • Cholesterol 112 mg
  • Sodium 432 mg
  • Carbohydrate 26.3 g
  • Dietary fibre 0.4 g
  • Protein 6.7 g
  • Vitamin A 9 %DV
  • Vitamin C 3 %DV
  • Calcium 8 %DV
  • Iron 4 %DV

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