https://www.philly.com.au/recipe/lime-extreme-cheesecake/

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Lime Extreme Cheesecake

Lime Extreme Cheesecake
30 Mins
Prep time
30 Mins
Cooking time
Serves 10

What you need

  • 1 1/4 cups wholemeal biscuit crumbs
  • 80g margarine, melted
  • 1 pkt Aeroplane Jelly lite lemon lime jelly (use both sachets)
  • 1/2 cup boiling water
  • 500g tub PHILADELPHIA Light Spreadable Cream Cheese
  • 1/4 cup Splenda (low calorie sweetener)
  • 200g reduced fat vanilla yoghurt
  • 1/4 cup lime juice
  • 1 tablespoon grated lime rind
  • 3 egg whites, beaten until stiff

How to make it

  1. COMBINE biscuit crumbs and butter. Press into the base of a greased 20cm spring form pan, chill.
  2. COMBINE the jelly crystals and boiling water until dissolved. Cool.
  3. BEAT PHILLY and Splenda with an electric mixer until smooth. Stir in the jelly, yoghurt, juice and rind. Gently fold through the egg whites and pour mixture into prepared base. Chill.
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