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Low Fat Key Lime Cheesecake Recipe, Very Low Fat Content, and Sugar Substitute Can be Used
Article ID: 1022917
Article Submitted: March 03, 2008
Category: Food and Drink :: Desserts
Article Word Count: 549
Low Fate Key Lime Cheesecake Recipe
This is a low fat key lime cheesecake recipe. If you are a cheesecake fan, I would strongly recommend this recipe. If you are a diabetic then this would be a good recipe to try as well. You can substitute the sugar with Splenda and it is still a great recipe. I hope you enjoy this recipe.
Ingredients to make to the crust:
1/2 cup graham cracker crumbs
1/3 cup of fat free margarine, or butter if you must
Ingredients to make the cheesecake filling:
16 ounces fat free sour cream
3 packages of 8 ounces of room temperature fat free cream cheese
1/4 Cup of fat free milk
1 cup sugar or sugar substitute
2 teaspoons of a good vanilla bean paste
1/3 cup of key lime juice
1 9" spring cheesecake pan
Directions:
Preheat oven to 350 degrees. Lightly spray a 9 inch spring form pan with cooking spray. You will mix your graham crackers and margarine, or butter. Mix until incorporated. You will then want to add your graham cracker crumb mixture very evenly over bottom or your spring pan. In a large stainless steel mixing bowl you will mix together the fat free cream cheese, sugar or sugar substitute, and vanilla bean paste. I will start out on a low speed, until blended. I will then increase the speed and whip the mixture until it is very creamy, and smooth. After the first set if ingredients are incorporated, I will add my key lime juice and continue to mix thoroughly. Then you will add the milk, and finish mixing all items together until it is very smooth in texture. If your mixture is too runny, you may want to add more cream cheese.
**Helpful tips**You can use a food processor if you like, if you do not have a hand held mixer. I prefer a hand held because it is easier on the clean-up.
Ready to bake off your Key Lime Cheesecake: After you have your spring pan ready, and your filling made it is time to put them together. You will need to get a spatula to scrape the bowl after you pour the creamy filling into prepared pan. You will scrape any extra filling into the pan, unless you want to sample your filling. This is not a bad idea. You can adjust for any flavorings you would like to add at this time. Some prefer a sweeter taste, or maybe more vanilla or Key lime juice. So, you can add at this time to suit your needs.
You will then need to add your cheesecake filling into the spring pan. After the filling is in the spring pan you will transfer the spring pan, to larger pan and add a water bath. The water will need to be about 1-2 inches up the side of the spring pan to prevent burning. You will need to check after about 30 minutes, and bake until center puffs and is almost set. Remove from oven, and the water bath. If you have a cooling rack let cool until cool to the touch, and then put into the refrigerator and chill completely. You can add fruit to your dish if you like for garnish. It makes a beautiful presentation if you decide to do so. I hope that you enjoy this dessert recipe.
Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
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