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Ice Box Cheesecake
Low Fat Recipe

Crust:
1 cup graham cracker crumbs
1 teaspoon ginger
1/2 teaspoon cinnamon
1/4 cup olive oil

Lime Glaze:
1/4 cup lime juice
2 tablespoons cornstarch
1/2 cup sugar

Filling:
1 pound fat free cream cheese -- softened
1/2 cup sugar
1 tablespoon lime juice
One envelope gelatin
1/4 cup orange liqueur
OR
1/4 cup water
8 ounces reduced-calorie or non fat whipped topping

Directions:
Combine all ingredients for crust. Coat a springform pan with non-stick spray. Turn the mixture into the prepared pan. With fingers, distribute crust evenly over the bottom of the pan, pressing firmly. It must be a very firm, compact layer and should be on the bottom only, not on the sides. Bake in 350-degree oven for about 10 minutes or until it begins to brown slightly.

With an electric mixer, beat cream cheese and sugar until light and airy. Add lime juice. Combine gelatin with water or liqueur. Melt this mixture over very low heat, just until gelatin dissolves, being careful not to overheat, or it will not set. Add gelatin mixture, stirring constantly, to cream cheese mixture. Immediately fold in whipped topping. Refrigerate at least two hours or freeze.

Combine all ingredients for glaze and bring to a boil; cook for two minutes. Brush cheesecake with glaze and serve.

Yield: 10 servings.

Nutrition information per serving:
Calories: 414
Fat: 20g
Protein: 4g
Carbohydrate: 39
Fiber: trace
Cholesterol: 50mg
Sodium: 208
Exchanges: 1/2 Starch, 1/2 Lean Meat, 4-1/2 Fat, 2 Other Carbohydrates

See also:
Cherry Cheesecake
Sour Cream Cheesecake
Cream Cheese Puffs