RECIPE DOCTOR
Key-lime cheesecake trick is to leave some fat

By Elaine Magee
Knight Ridder News Service

Q. I came across this recipe for key-lime cheesecake and wondered if you wouldn't mind lightening the recipe up for us. I used fat-free cream cheese once and it just wasn't the same.

A. I don't suggest using all fat-free cream cheese in a cheesecake, and I'm not surprised you weren't happy with the results. It's just a matter of cutting too much fat out of a food product. Using light cream cheese, though, works out well. If you wanted to bring the cheesecake down another notch, you could use two boxes of light cream cheese and one box (8 ounces) of a fat-free cream cheese.

I also cut one of the eggs out and used egg substitute. The original graham cracker crust contributes about 1/2 tablespoon of butter per serving. But I cut the graham cracker crumbs from 1 1/2 cups to 1 cup and cut the 6 tablespoons of melted butter down to 2 tablespoons butter, 1 tablespoon coconut milk or low-fat milk, and 1 tablespoon honey. These changes made a big difference: You save 119 calories, and 15 grams of fat, and 67 mg cholesterol per slice of light key lime cheesecake.

Top each slice with a dollop of light whipping cream and a slice of lime if desired.

Original recipe had 365 calories, 27 g fat, 16 g saturated fat, and 131 mg cholesterol per serving.

Makes a 9-inch cheesecake (or 12 large servings).

Key lime cheesecake

• 1 cup low-fat honey graham cracker crumbs (about 6 whole graham crackers)
• 2 tablespoons butter or canola margarine, melted
• 1 tablespoon honey
• 1 tablespoon coconut milk (low-fat milk can also be used)
• 24 ounces light cream cheese, softened
• 1 cup white sugar
• 1 tablespoon grated lime zest, finely chopped
• 4 teaspoons cornstarch
• 2 eggs
• 1/4 cup egg substitute
• 2/3 cup key lime juice

Preheat oven to 300 degrees. Combine graham cracker crumbs with butter, honey and coconut milk. Press into bottom of 9-inch springform pan. Refrigerate.

In a large mixing bowl, beat cream cheese, sugar, lime zest and cornstarch until smooth and fluffy. Beat in eggs and egg substitute one at a time, blending just until smooth. Add key lime juice with mixer on low. Do not overbeat, or cake will crack during baking. Pour batter into prepared crust.

Bake in oven for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking. Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven.

Cover cheesecake and refrigerate it overnight, and up to three days.

Per serving: 244 calories, 7 g protein, 25 g carbohydrate, 12 g fat (7.8 saturated fat, 1 g monounsaturated fat, 2 g polyunsaturated fat), 67 mg cholesterol, 0.1 g fiber, 323 mg sodium. Calories from fat: 45 percent. Omega-3 fatty acids 0.5 g, omega-6 fatty acids 1.5 g. Weight Watchers points, 6.