Ingredients
Preparation
1. To make the gingersnap crust: Preheat the oven to 350°F. Coat a 9" springform pan with no-stick spray.
2. Break the gingersnaps and place in a food processor. Process until the gingersnaps are broken into fine crumbs (there should be 1-1/2 cups crumbs). Add the sugar and egg white; process until evenly blended and slightly moist. Press into the bottom and 1/2" up the sides of the pan.
3. Bake for 10 minutes, or until the crust is lightly browned. Set aside. Do not turn off the oven.
4. To make the Key lime cheesecake: Place the water in a cup. Sprinkle with the gelatin and set aside for 5 minutes to soften.
5. Rinse out the bowl of the food processor. Add the cream cheese, condensed milk, lime juice, egg whites, cornstarch, and lime rind. Process until smooth. Add the gelatin mixture and process until completely incorporated.
6. Pour into the warm crust. Bake for 55 minutes, or until a knife inserted in the center comes out clean. Cool on a wire rack, then chill for at least 2 hours.
7. To make the kiwifruit topping. Peel and thinly slice the kiwifruit.
8. Remove the outer ring from the springform pan. Arrange the kiwifruit in a spiral pattern on top of the cheesecake. Dust with the confectioners' sugar.
Yield
Serves 10
Cook Time
Prep Time: 15 mins.
Cook Time: 70 mins.
Nutrition Facts
Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 10
Amount Per Serving:
Calories: 3
Calories from Fat: 32
Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 3.5g
5%
Carbohydrates 7.79g
2%
Dietary Fiber < 1g
0%
Saturated Fat < 1g
1%
Calories 3kcal
0%
Cholesterol 1.42mg
0%
Protein 1.5g
2%
Sodium 35.36mg
1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
