Light lime cheesecake cake

Light lime cheesecake cake

You must know that I have a predilection for Key Lime Pie , after having seen it on TV in some movies (which I don’t remember, ok) and having tasted it in New York. I then made it at home, and was quite happy with the result, except for one reason: the use of sweet condensed milk, which makes this special American cheesecake a little too high in calories . Think that a serving of this traditional American lime cheesecake reaches 550 calories! How to degrease it?
I thought about it, also because condensed milk is a fundamental ingredient for the success of the dessert: the lime-flavored cream condenses thanks to the combination of condensed milk, egg yolks and lime juice. So I didn’t trust myself to make substitutions, and when I tried it came out a baked cheesecake that had nothing to do with traditional dessert. Good but not the same. Until, holy Amazon, I found Carnation’s sugar-free condensed milk, which even if in itself is liquid, in the preparation of this dessert allows the same success as traditional lime cheesecake. And voilà the degreased recipe , for those who want to try it.

For the base:
85 grams of biscuits Measure wholemeal “Extrafibra”
50 grams of melted butter
a tablespoon of erythritol or a pinch of a teaspoon of Truvia
For the lime cream:
400 grams of condensed milk without Carnation sugar  (if you want to do it , here’s the recipe )
six level spoons of lime juice
grated rind of 3 limes
100 gr of erythritol (alternatively Truvia, 34 grams)
150 gr of whole Greek yogurt (whole, I recommend) Fage
three yolks from large eggs
For decoration:
grated zest of a lime
100 g of Fage whole greek yogurt
Truvia half a teaspoon or Erythrol two and a half tablespoons

Preparation: Crumble the biscuits with a mixer. Add the melted butter and the erythritol, mix well and place the mixture in a 22 cm pan, making a thin layer as the base of the cheesecake. Keep it in the fridge for half an hour, then put it in the oven to brown for about 8-10 minutes (175 °). Let it cool completely before the next step.
For the cream, whip the egg yolks with the erythritol, add the yogurt and condensed milk, finally the lime juice and zest.
Pour the mixture onto the base of the pan, place in the oven and cook for 20-25 minutes at 175 °.
Remove it from the oven, let it cool and keep it in the fridge for an hour covered with plastic wrap.
Garnish it with tufts of yogurt worked with erythritol and lime zest, to be placed one in the center of the cheesecake, the others on the sides. Et voila. A portion of this delicious cake is 200 calories (equal to one eighth of the cake).
Here are the nutritional values ​​of the recipe:
calories per serving (one eighth of the cake): 200; 14 grams of fat, 15 grams of carbohydrates, 8 grams of protein per serving.

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