Low Fat Lime Cheesecake with Fresh Strawberries

The farmers market is the place to find the freshest strawberries at the moment. So, if you haven't done so already, stop by and pick yourself up a couple pints before the season is over. Then try this low fat cheesecake recipe.

Happy 4th!

Low Fat Lime Cheesecake with Fresh Strawberries
Makes one 8" cake

1 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter
2 eight oz packets fat free or low fat cream cheese (at room temperature)
1/4 cup low fat milk
2 eggs (at room temperature)
3/4 cup confectioners' sugar
zest and juice of 1 lime
1 tsp vanilla extract
1 1/2 pints fresh strawberries, washed and hulled
2 tbsp sugar

1. Set the oven to 350 degrees F. Spray an eight inch spring form pan with cooking spray and set aside.
2. Combine the graham cracker crumbs, sugar, and melted butter and press unto the bottom of the spring form pan. Bake for ten minutes and remove from the oven to cool while you prepare the filling.
3. In a mixer, combine the cream cheese, milk, confectioner's sugar, lime zest, lime juice, and vanilla extract. Pour unto the crust. Cover the bottom of the pan with aluminum foil and set in a water bath. Bake for forty to forty five minutes until the edges are firm and the center is still a little soft. Turn off the oven and allow to finish cook in the warm oven. Cool completely in the oven before refrigerating for at least five hours or overnight before topping with the berries.
4. Combine the fresh strawberries with two tablespoons of sugar and set aside for five minutes until the juices begin to form. Arrange on the top of the cheesecake and serve.