- 9-inch Cheesecake Crumb Crust (see recipe below)
- 1 envelope unflavored gelatin (2 1/2 teaspoons)
- 3/4 cup key lime juice
- 2 large eggs, lightly beaten
- 1 cup Splenda Granular
- 8 ounces tub-style light cream cheese
- 8 ounces non-fat cream cheese, room temperature
- 4 large pasteurized egg whites (or 2 regular egg whites
- 3/4 cup Splenda Granular
- 1 1/2 cups light whipped topping
In a medium saucepan, dissolve the gelatin in the key lime juice for three minutes. Add 1 cup of Splenda, and the 2 beaten eggs. Place on stove, turn heat to medium while stirring, and cook for 10 minutes or until mixture thickens. Remove from heat. Cool slightly. Place the cream cheese in a large bowl and beat on medium speed with an electric mixer until creamy. Slowly add the lime mixture and beat on low until smooth. Refrigerate mixture until thoroughly cooled, stirring every 10 minutes. In a separate bowl, beat the egg whites until foamy or until soft peaks begin to form; this can take 5 minutes or more with pasteurized egg whites. Slowly add the 3/4 cup Splenda until incorporated. Fold egg-white mixture into the chilled lime-cheese mix. Pour onto prepared crust. Refrigerate until set, about 2 hours. Spread whipped topping over cake.
Cheesecake Crumb Crust
- 3/4 cup graham cracker crumbs (about 12 squares)
- 2 tablespoons Splenda Granular
- 1 tablespoon butter or margarine, melted
Preheat oven to 350 °F. Spray an 8- or 9-inch springform pan with nonstick cooking spray.
If starting with whole graham crackers, place them in a blender or food processor and pulse to make fine crumbs. Place the crumbs in a bowl and add Splenda and melted butter or margarine. Stir to mix. Pour the crumb mixture into the bottom of the prepared pan. With your fingers, the back of a spoon or a sheet of plastic wrap, press down on the crumbs to cover the bottom of the pan. Bake for 5 minutes. Cool.
