Individual Lime Cheesecakes
Source: South Beach Recipe
Phase 3
Ingredients
- 30 vanilla wafer cookies (Nilla Wafers)
- 3 Tbls. melted butter
- 3/4 cup low-fat cottage cheese (Daisy)
- 8 oz. pkg. light cream cheese, softened
- 1/4 cup + 2 Tbls. white sugar
- 2 eggs
- 1 Tbls. fresh lime juice
- 1 Tbls. grated lime rind
- 1 t. vanilla extract
- 6 oz. container of low-fat vanilla yogurt
- 2 medium kiwi fruit, peeled, sliced thin
Instructions
Line 12 muffin cups with Foil baking liners (do not use paper, they get soggy).
Place vanilla wafer cookies in food processor and pulse to get fine crumbs. Mix crumbs and melted butter; press 1 tablespoon of crumb mixture into each muffin liner.
Process the cottage cheese in a blender or food processor until smooth. In a medium size bowl, using a mixer, mix the cream cheese until smooth; combine the cottage cheese with the cream cheese and beat until smooth and creamy. Gradually add the sugar and mix well. Add the eggs, lime rind, lime juice and vanilla. Beat until smooth.
Spoon the cheese mixture evenly over the vanilla wafers, filling each foil liner about two-thirds full. Bake at 350 degrees for 20 minutes, or until they are set (tops will be cracked a bit). DO NOT OVER BAKE. Let cheesecakes cool in pan for 5 minutes. Then carefully remove and cool on a wire rack. FYI – they will fall a bit and centers will cave in.
Spread vanilla yogurt evenly over each cheesecake and refrigerate until ready to serve. Just before serving, top each one with a kiwi fruit slice. You will have a lot of extra vanilla wafers (I freeze them to use again another time).
NOTE: You can also substitute the lime juice/rind with lemon juice/rind and use fresh raspberries or blueberries for the fruit.