1 pound cream cheese
1 pound nonfat cream cheese
1-1/4 cups splenda
2-1/2 tablespoons fresh lime juice
2 tablespoons lime zest
pinch salt
4 egg
1 crust (recipe follows)
CRUST:
1-1/4 cup graham cracker crumbs
1/4 cup splenda
3 tablespoons butter, melted
MIX ingredients and press into 10-in. springform pan.
Preheat oven to 350*
Beat cream cheeses and splenda until smooth. Add fresh lime juice, zest and salt; beat until smooth. Add eggs 1 at a time, scraping sides of bowl and beating well after each addition.
Pour cream cheese filling into prepared crust and bake at 50 to 60 minutes or until slightly firm to touch. Let cool 25 to 30 minutes before placing in the refrigerate: Chill overnight before serving.
I have made this cheesecake often and it is so refreshing on a hot day serves with limeade or lemonade sweetened with splenda.