Last year at Thanksgiving I wanted to make a Key Lime Pie that could be eaten by my husband that is a type II diabetic. Every recipe that was found had sweetened condensed milk in it and that is something he could not eat at all. I searched through some older recipe books and I have a Philadelphia Cream Cheese Recipe book that was published in 1981. That is where I found this recipe and I have modified for him and it does not have the sweetened condensed milk in it. I used Splenda Baking substitute for the sugar and I did use the regular chocolate wafer crumbs for the crust. There are sugar free cookies available and they could be used for the crust or you could even use the regular shortbread cookies that are available as they are low in sugar.
You can use the key limes or regular limes that you find in the grocery store.
Key Lime Cheesecake
1 1/2 cups chocolate wafer crumbs
2 tablespoons sugar or equivalent sugar substitute
1/3 cup margarine melted.
Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees, 10 minutes. cool.
1 envelope unflavored gelatin
1/4 cup lime juice
3 eggs separated
1/2 cup sugar or equivalent sugar substitute
1 teaspoon grated lime rind
2 8-0z containers soft cream cheese
few drops green food coloring (optional)
Soften gelatin in lime juice; sitr over low heat until dissolved. Add combined egg yolks, 1/4 cup sugar or equivalent substitute and lime rind; cook over low heat 5 minutes, stirring constantly. Cool. Gradually add to cream cheese, mixing on electric mixer until well blended. Add food coloring. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form. Fold into cream cheese mixture. Pour over crust; chill until firm.
I hope you enjoy this recipe. I will definitely make the sugar free pumpkin pie for my husband this year as it is his favorite. I still haven’t decided whether to make the chocolate pecan pie or the key lime cheesecake for my other dessert. Do I dare make both of them? Probably not!!!!!!!!