| | Directions | | In medium bowl stir together all crust ingredients. Press on bottom of 9 inch spring form pan; set aside. In 2 quart saucepan combine lemon juice, water and gelatin. Let stand 5 minutes to soften. Add sugar, eggs and lemon peel. Cook over medium heat, stirring constantly, until mixture just comes to a boil. (7-8 minutes) DO NOT BOIL! In a large mixer bowl combine 1/2 cup butter and cream cheese. Beat at medium speed, scraping bowl often, until well mixed (1-2 minutes). gradually beat in hot lemon mixture until well mixed (1-2 minutes). Refrigerate stirring occasionally, until cool (about 1 hour). In chilled small mixer bowl, beat chilled whipped cream at high speed, scraping bowl often, until stiff peaks form (3-4 minutes). Fold into lemon mixture (usually whisk in the ingredients to get a smoother texture). Pour into the prepared crust. Cover and refrigerate until firm. Using a knife, free the edge of the cheesecake from pan. Garnish top of cheesecake with the whipped cream and if desired, garnish with lime slices. (14 carbohydrates per serving) |
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| Ingredients | | - |  | 1 cup graham cracker crumbs for crust |
| - | | 1/4 cup splenda (regular) for crust |
| - | | 1/3 cup margarine for crust |
| - | | 5 eggs, slightly beaten, for filling |
| - | | 1/2 cup margarine softened for filling |
| - | | 2 - 8 ounce cream cheese softened for filling |
| - | | 1 cup Whipping Cream |
| - | | 1 cup lemon juice |
| - | | 1/4 cup water |
| - | | 2 packages gelatin powder- unsweetened |
| - | | 1 1/2 cups splenda (regular) |
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