I’ve been meaning to post this recipe for a week now and can’t believe how busy I’ve been this week and am just finally getting around to it. I also have it posted in the “notes” section on the My Mission Impossible Facebook page (which you should REALLY go “like” right this second!) I made these again this past weekend for another party and they were seriously gone in about an hour! It’s a great example to show people that clean eating what necessarily what a lot of people think. A lot of people in my life don’t get it. They can’t understand why I’m eating clean and think it means tasteless, boring health food. I’m trying to show the people around me that eating clean can still taste great and of course it’s sooooo much better for you.
I found this recipe in Clean Eating Magazine, very easy to make and really does taste great and are about half the fat and calories of the Paula Deen recipe that they listed in the mag (duh)…YUM!
- 14 all-natural whole-wheat graham cracker squares (or 7 rectangular sheets)
- 3 tbsp organic unsalted butter, melted
- 8 oz. neufchatel (1/3 less fat) cream cheese
- 1 cup low-fat sour cream
- 1/2 c organic evaporated cane juice
- 1 tbsp lime zest (about 2 limes), plus additional for garnish
- 1/4 c fresh lime juice (about 2 limes)
- 1 large egg
ONE: Preheat oven to 350F. Line an 8-inch square baking dish with nonstick foil leaving 2 to 3 inches hanging over 2 opposing sides. (Or mist dish with olive oil cooking spray)
TWO: In a food processor, process graham crackers into fine crumbs. With machine running, pour butter through feed tube and process until just combined, 2 to 3 seconds. Transfer mixture to baking dish and press into bottom with your hands to form an even layer. Bake until edges are very light brown, about 9 minutes. Transfer to a wire rack.
THREE: Reduce oven temp to 325F. Wipe out food processor and add cream cheese and sour cream, process until smooth, about 1 minute. Add cane juice and lime zest and juice. Pulse, stopping to scrape down sides of bowl as needed, until combined. Add egg and pulse until just combined. Spread mixture evenly over graham cracker crust and bake until edges are just set and center is still moist and slightly jiggly, 38 to 40 mins.
FOUR: Transfer to wire rack and let rest for 10 mins. Run a thin knife along the edges of dish to loosen. Let cool to room temperature. Cover loosely with plastic wrap or foil and refrigerate for 8 hours or overnight. Transfer cheesecake to cutting board by lifting edges of overhanging foil. Garnish with additional lime zest and slice into 16 squares. (If no foil was used, cut directly in dish.) Serve chilled. After slicing, squares will keep refrigerated for 1 day. I cut them into 32 squares, so you would halve the nutritional facts.
Total Fat 8
Sat. Fat 5
Sodium (mg) 82
Cholesterol (mg) 37