Monday, November 14, 2011

Key Lime Cheese Cake - Boosted with Flax!

What can I say, I grew up LOVING boxed cheese cake. It wasn't until I was in my early 20s that I discovered real cheese cake. You know, the kind with cream cheese and not just a packet of "no-bake" supplies! Once I discovered how easy it is to make real cheese cake, I've ventured into some variations.

One of my favorites is a twist on key lime pie, so let's call this Boosted Key Lime Cheese Cake.

Crust (unless you buy premade. If you buy premade, watch fro hydrogenated oils!)

2 stacks of graham crackers (again, make sure they're free of hydrogenated oils/trans fats)
1 cup melted butter or margarine (trans fat free of course!)
1/4 cup unwashed cane sugar

Crush graham crackers until nearly a fine powder. Alternatively, you can crush in a food processor. However, if you have your pie pan and it is deep enough, crush with a mortar or other device until almost uniformly "crumby." From there, sprinkle with cane sugar and toss slightly. If you're using a food processor, add in the sugar, then the butter and blend. If you're doing it by hand, add the melted butter/margarine evenly and move the crumbs into the melted butter/margarine so that the mixture sticks together.

Set aside.

Key Lime Cheese Cake Mixture:
2 packages cream cheese (you can make this vegan by using vegan cream cheese)
3/4 c powdered sugar
1 tsp vanilla extract
Juice of 2-3 key limes
1 heaping tbsp Ground Flax

Add items one at a time from first ingredient into mixer (or food processor) mix/process until smooth. Pour into crust. Bake at 375 for 30 minutes.

Why flax? Flax helps boost the omega content of food, as well as fiber and protein. It also has a good amount of potassium

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