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8 servings (serving size: 1 wedge)
Ingredients
- Crust:
- 8 sheets honey-flavored graham crackers
- 2 tablespoons apple juice
- 1 tablespoon butter, melted
- Cooking spray
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Filling: - 3/4 cup Key Lime Curd
- 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
Preparation
Preheat oven to 350°.
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 350° 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 350° for 15 minutes. Reduce oven temperature to 325° (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.
Lime Curd - Ingredients
- 1/2 cup sugar
- 1/2 cup bottled key lime juice (such as Nellie and Joe's)
- 5 large egg yolks
- 1 1/2 tablespoons butter, cut into small pieces
Preparation
Combine first 3 ingredients in a medium, heavy saucepan. Cook over medium heat 7 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add butter; stir with a whisk until butter melts. Place pan in a large ice-filled bowl for 20 minutes or until lime curd comes to room temperature, stirring occasionally. Cover and chill.
Strawberry sauce
Ingredients
- 1 1/4 cups fresh strawberries
- 1/4 cup sugar
- 1 1/2 teaspoons grated lime rind
Preparation
Process all ingredients in a food processor until smooth, stopping to scrape down sides.
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