We live in the Florida Keys and this is just what the doctor ordered!
Key Lime Cheesecake
1 1/2 cups graham cracker crumbs -- finely ground
2 tablespoons sugar
1/4 cup unsalted butter -- melted
1 1/4 pounds lowfat cream cheese -- softened
3/4 cup sugar
1 cup lowfat sour cream
3 tablespoons flour
3 each eggs
3/4 cup lime juice -- key lime
1 teaspoon vanilla exract
To make crust, in a bowl stir together the graham cracker crumbs and 2 tablespoons sugar; stir in butter. Pat the mixture into the bottom and 1/2 inch up side of buttered 10 inch springform pan and bake the crust in a preheated 375 degree oven for 8 minutes. Transfer the pan to a rack to cook.
In a large bowl with an electric mixer, beat cream cheese and 3/4 cup sugar until smooth, beat in the eggs, one at a time, beating well after each addition. Beat in the sour cream, flour, key lime juice and vanilla. Beat mixture until smooth.
Pour filling over the crust. Bake the cheesecake in the preheated oven for 15 minutes, reduce the temperature to 250 degrees and bake for 50 to 55 minutes longer, or until center barely set. Let the cheesecake cool on a rack, then chill it, covered, overnight. Remove the cheesecake from the pan and transfer to a cake stand.
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Per Serving (excluding unknown items): 297 Calories; 15g Fat (46.2% calories from fat); 8g Protein; 31g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 431mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 2 1/2 Fat; 1 1/2 Other Carbohydrates.
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