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Old 05-10-2003, 04:45 PM   #1
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Key Lime Cheesecake

With summer coming I made this Key Lime Cheesecake ( From Emeril Live)
I just subsituted the sugar for Splenda. It is so good. The best part is you do not have to bake it.

Key Lime Cheesecake

Recipe Summary
Yield:_10 servings _

1 1/4 cups, plus 1/4 cup Splenda
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature ( mix lightly)
2 egg yolks, at room temperature (mix lightly)
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature

2 cups whipped cream ( If you want for the topping)

In a saucepan dissolve the gelatin the key lime juice, about 5 minutes. Add 1 1/4 cups of the splenda , eggs, egg yolks, and lime zest. Mix well. Over medium heat, cook until the mixture thickens and is pudding like, about 7 to 8 minutes. Remove from the heat.

In the bowl of an electric mixer, fitted with a paddle attachment, beat the cream cheese until smooth. With the mixer running, add the lime mixture slowly and beat until smooth. Remove the mixture and turn into a bowl and cool completely. Cover with plastic wrap and refrigerate until chilled, stirring every 10 minutes.

In a bowl of an electric mixer with a whip attachment, place the egg whites and remaining 1/4 cup splenda . Whip on medium high until stiff peaks form. Remove the lime and cheese mixture from the refrigerator. Fold the egg whites into the lime mixture and blend thoroughly. Pour the mixture into the prepared crust. Cover with plastic wrap and refrigerate until set, about 4 hours.

Remove from the refrigerator. Run a sharp knife along the sides of the pan and remove the spring-form. Spread the whipped cream evenly over the top of the cake. Enjoy!! Yum!!
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Old 05-11-2003, 10:01 AM   #2
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Old 05-11-2003, 10:51 AM   #3
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Sounds great... that will be a keeper for me to try this summer!!!

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Old 05-11-2003, 11:08 AM   #4
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Old 05-11-2003, 02:39 PM   #5
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I saw him make that the other night and wondered how it would do with splenda. Now I know...yhanks.
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Old 05-11-2003, 04:24 PM   #6
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Oh Beva, Thanx

I was looking for a keylime cheesecake recipe around easter time and couldn't find one!

I will definitely keep this one for use in the summer!

abby
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Old 05-11-2003, 06:01 PM   #7
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Mmmmmm - it sounds wonderful. I'm going to have to do a check on the carbs later - so far, 16.8 for the lime juice (regular limes). I don't know if Key Limes have higher carbs. ? I think you could cut the carbs a bit by using liquid splenda or DaVinci syrup. My mouth is watering!
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Old 05-11-2003, 06:19 PM   #8
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auntie3...I'll be interested in knowing how many carbs. I usually use DaVinci syrup in most of my cheesecakes but I don't know how it would work when you incorporate the egg whites at the end of the receipe.
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Old 05-11-2003, 06:29 PM   #9
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I just found this link and on the lable it had no carbs.
http://www.keylimejuice.com
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Old 05-12-2003, 02:00 AM   #10
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1 1/4 cups, plus 1/4 cup Splenda
1 envelope unflavored gelatin
3/4 cup key lime juice
4 eggs, at room temperature ( mix lightly)
2 egg yolks, at room temperature (mix lightly)
2 tablespoons grated key lime zest
1 pound cream cheese, at room temperature
2 egg whites, at room temperature

2 cups whipped cream ( If you want for the topping)


Splenda = 36 g
Gelatin = 0 g
Lime Juice = 11.57 net g
Eggs = 3.6 g
Zest = 2.364
Cream Cheese = 12.06
Cream (1 cup) = 6.6

Total = 72.194 g or 72.2, for a total of 7.22 g per serving. Not bad for a wonderful taste treat! Even if you decide to serve 8, it works out to 9.02 per serving. Pretty good for a very special treat.

It's now in my "cookbook".

Thanks!
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Last edited by auntie3; 05-12-2003 at 02:14 AM..
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Old 05-12-2003, 02:12 AM   #11
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beva - I don't think that substituting the syrup would work very well in this recipe, on the re-read, because it would add too much liquid, and would probably result in a poor consistency in the end. It may be worth an experiment, but I don't think I'd want to risk it. The only way it may work is if you could actually get a Key Lime DaVinci syrup (I don't know if they make that flavor). If you could, then you could replace the lime juice, measure for measure and save 11 carbs for the whole recipe. That would make it 7.6 g for 8 servings, or just over 6 g for 10 servings.

Note on the lime juice - even though the labelling says 0, that is not the case. Manufacturers are allowed to state that there are 0 carbs if there is less than 1 per serving. (I think that's the case in the U.S.) Check out the serving size. My Complete Book of Food Counts states 0 for a serving of 1 teaspoon, but there are 36 teaspoons in 3/4 cup. There is no way that can be 0 carbs! Sorry.

Last edited by auntie3; 05-12-2003 at 02:17 AM..
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Old 05-12-2003, 08:57 PM   #12
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My bottle also says ZERO...BUT its really 15.5 ECC per Cup, according to ******.

I was really excited about this recipe, til I noticed the RAW egg whites being folded in and then just refrigerated..........that kinda makes me nervous. How do you get around the Salmonella issue? Are you using Pasturized eggs?

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Old 05-13-2003, 09:01 AM   #13
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DaVinci does not make lime, key lime, or lemon SF flavors, but there is a SF orange.

Re raw eggs: salmonella is found only on the shells, so if you don't get shell in the whites, you should be fine. If you are really nervous, you can make a weak bleach mixture and soak your eggs in it for a few minutes, then rinse and dry them.
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