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Key Lime Cheesecake

Graham cracker crumb crust topped with mixture of sugar, water, gelatin, fat-free cream cheese, low-fat vanilla yogurt and frozen limeade concentrate.


  1. 2 tablespoons Graham Cracker Crumbs
  2. 2 envelopes Unflavored Gelatin
  3. 1/2 cup Sugar
  4. 1 cup Water
  5. 1 (8 ounces) package Fat-Free Cream Cheese, softened
  6. 2 cups Vanilla Low-Fat Yogurt
  7. 1 (6 ounces) can Frozen Limeade Concentrate, thawed


  1. Spray bottom and side of 9-inch springform pan lightly with cooking spray; sprinkle evenly with graham cracker crumbs. Set aside.
  2. Mix gelatin and sugar in small saucepan. Add water; stir until well blended. Let stand 2 min. Cook on low heat 5 min. or until gelatin is completely dissolved, stirring occasionally. Remove from heat.
  3. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Gradually add yogurt and limeade concentrate, beating until well blended. Add gelatin mixture; mix well. Refrigerate until consistency of unbeaten egg whites, stirring occasionally.
  4. Pour into prepared pan.
  5. Refrigerate 4 hours or until firm.
  6. Run knife or metal spatula around rim of pan to loosen cake; remove rim of pan.
  7. Store leftover cheesecake in refrigerator.

Cheesecake Making Tips – Limes

Limes are the most acidic member of the citrus family. Limes that we see in supermarkets are the Tahiti lime, also known as the Persian lime or Bearss lime. They are round, and deep green in color. Mexican limes, also known as Key limes are small, with leathery skin, and a green color mottled with yellow.

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