Key Lime Cheesecake

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This Key Lime Cheesecake is the ultimate sweet treat. Creamy cheesecake meets tart key lime for a perfect dessert combination everyone will love!

We are big fans of key lime pie in this household….and bigger fans of cheesecake, so last summer, I decided to combine the 2 and see what I could come up with. What I came up with is heaven on earth….no fooling.

That picture does not do it justice…you can’t see the lime zest all through it. Also, I have adapted this recipe to make it low fat once Hubby told me that he wanted to start watching his weight.

So, instead of regular cream cheese and sour cream, I use neufchantel(whew! spelled it right) and vanilla yogurt. It results in a cheesecake that isn’t as thick but still tastes the same…with less calories! Go figure!

Key Lime Cheesecake

Ingredients:

• 1 store bought graham cracker crust(or learn how to make one out of cereal HERE)
• 1 8oz brick cream cheese or neufchantel cheese, room temperature
• 1/2 cup sugar
• 2 eggs, room temperature
• 1/4 cup sour cream OR 6oz of vanilla yogurt
• juice of 1 large lime or 2 small limes
• zest of 1 large lime or 2 small limes
• 1/4 tsp vanilla extract
• dash of salt

Instructions:

Preheat your oven to 350 degrees.
In a mixing bowl, beat cream cheese and sugar on medium speed until fluffy.

Add vanilla, salt, lime juice and zest and mix well.
Add eggs, one at a time, mixing until just combined.

Fold sour cream (or yogurt) into mixture with a rubber spatula.
Once combined, pour mixture into crust and bake for 30 minutes.

Cool on counter for 1 hour and then place in fridge or 1 to 2 hours. Patience is a virtue, people.

Now after you try this, you can’t tell me that it ain’t good. I won’t believe you!