Love key lime pie? Then you will adore our Key Lime Cheesecake. Follow our 3-step method to cheesecake perfection.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1-1/4 cups graham crumbs
1/4 cup butter, melted
3 pkg. (250 g each) Philadelphia Light Brick Cream Cheese Spread, softened
3/4 cup sugar
grated peel and juice from 2 limes
3/4 cup thawed Cool Whip Light Whipped Topping
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How do I make it ?
Preheat oven to 350°F. Mix graham 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.
Kraft Kitchen Tips!
Make it Easy
To easily transfer chilled cheesecake from springform pan to serving plate, cover bottom of springform pan with parchment paper before using.
Calories From Fat
% Daily Value
Total fat 20.3 g
Saturated fat 11.9 g
Cholesterol 112 mg
Sodium 432 mg
Total carbohydrate 26.3 g
Dietary fibre 0.4 g
Sugars 0 g
Protein 6.7 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.