These are two things I really love….limes and cheesecake. This is soooo smooth and delicious you won’t believe that it is light in the calorie department, but it is. You can actually have two slices at one time, if you want to.
- 16 graham wafers, broken
- 2 tbsp. sugar
- 1/4 cup unsalted butter
- 2 tsp. lime zest
- 1 cup 2% cottage cheese
- 1 pkg. regular cream cheese
- 2 pkg. light cream cheese
- 1/2 cup 2% Greek Yogurt
- 3/4 cup sugar
- 1 tbsp. lime zest
- 3 tbsp. lime juice
- 1 tsp. vanilla
- 3 large eggs
- 1/2 cup whipping cream
- 2 tbsp. icing sugar
- 1/4 cup 2% plain Greek Yogurt
- 4 limes
- 1 cup granulated sugar
Candied Lime Zest
Use a vegetable peeler and peel strips off the limes, without the pith, from end to end. Cut lengthwise into 1/2 inch strips. In a skillet, bring 2 cups of water to the boil and boil the strips for 1 minute. Drain and set the strips aside.
In the same skillet, bring 1 cup water and sugar to the boil and boil for 2 minutes. Add the lime strips and reduce the heat. Cook until they become transluscent (10 minutes). Drain, discarding the syrup. Place the strips on a rack over waxed paper and let dry (12 hours).
Grease the bottom of a 9 inch springform pan . Line the sides with parchment paper. Center the pan on a large square of tin foil and press the foil up the side of the pan.
Process the graham crackers with the sugar to make a cup of fine crumbs. Add the butter and lime zest and pulse until just moistened. Press over the base of the prepared pan and bake in a 325 degree oven for 15 minutes. Remove from the oven and let cool down.
Drain the cottage cheese over a bowl for 30 minutes and shake to remove any excess liquid.
In a processor, whirl the cottage cheese until paste consistency. Add the cream cheeses and yogurt and process until smooth for about 2 minutes. Scrape down the bowl often. Add the sugar, lime zest and juice, and vanilla processing until well combined. Add the eggs, one at a time, pulsing after each one. Spread this now over the crumb base and smooth the top with an off-set spatula.
Set the pan inside a larger pan. Set on the oven shelf and add anough hot waterto come up 1 inch on the side of the smaller pan.( Doing it this way avoids spilling of water or getting burned.)
Bake in a 300 degree oven until the shine has disappeared and the edge is set (the center still jiggle slightly). This should take 1 1/2 hours.
Turn off the oven and leave the door open. Let cake stand in a warm oven for about 1 hour. Remove from the water and transfer to a rack. Remove the tin foil and let cool completely. Cover and refrigerate for about 4 hours.
Whip the cream with the sugar and fold in the yogurt. Spread over the top of the cake and refrigerate for 1 hour. Remove the side of the pan and arrange the candied lime zest around the outer edge of the cheesecake.
This, my friends, will take you over the top in the dessert department.