Key Lime Cheesecake


30 low-fat gingersnap cookies

2 tbsp sugar

1 whole egg white

2 tablespoons cold water

1 tsp unflavored gelatin

16 oz cream cheese, softened

14 oz fat-free sweetened condensed milk

1/2 cup key lime juice

2 whole egg whites

2 tbsp cornstarch

1 tsp grated lime zest

3 whole kiwi fruit, peeled and sliced

1 tablespoon confectioner's sugar


Preheat the oven to 350°F. Coat a 9" springform pan with no-stick spray.To make the gingersnap crust: Break the gingersnaps and place in a food processor. Process until the gingersnaps are broken into fine crumbs (there should be 1-1/2 cups crumbs). Add the sugar and egg white; process until evenly blended and slightly moist. Press into the bottom and 1/2" up the sides of the pan.Bake for 10 minutes, or until the crust is lightly browned. Set aside. Do not turn off the oven.To make the Key lime cheesecake: Place the water in a cup. Sprinkle with the gelatin and set aside for 5 minutes tosoften. Rinsee out the bowl of the food processor. Add the cream cheese, condensed milk, lime juice, egg whites, cornstarch, and lime rind. Process until smooth. Add the gelatin mixture and process until completely incorporated.Pour into the warm crust. Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, then chill for at least 2 hours.To make the Kiwifruit topping. Peel and thinly slice thekiwi fruit. Removee the outer ring from the springform pan. Arrange the kiwifruit in a spiral pattern on top of the cheesecake. Dust with the confectioners' sugar.


Serves 10 to 12

Cook Time

Prep Time: 15 minutes

Cook Time: 70 minutes

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