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Daiquiri Chiffon Cheesecake with Salted nut crust

Submitted by: Mary on 01/17/2004
9610 views
2.77 avg rating
231 votes
 
 
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Ingredients

1 1/4 C Crushed, salted nuts of choice
1/2 C Splenda
3/8 C Butter, melted

1 (8oz) Cream cheese
1 1/2 C Heavy cream
1 (3.5 oz) Sugar free instant vanilla pudding mix

1/2 Lime juice
1 t Rum extract
2 t Grated lime zest
1 t Grated lemon zest
1 Cup heavy cream, sweetened to taste with splenda and whipped
Lime zest
2 Limes, thinly sliced

Directions

CRUST:



Preheat oven to 400 degrees.



In a medium bowl, combine salted nuts, splenda, and melted butter. Mix well.



Press mixture into the bottom and 1 3/4 inches up the side of a 9 inch springform pan.



Bake crust in oven for about 7 minutes or until firm and lightly browned. Remove from oven and let cool completely.



FILLING:



Allow cream cheese to reach room temperature.



In a large bowl beat cream cheese until smooth.



In a separate bowl, combine pudding mix and cream. Mix this mixture into the cream cheese.



Beat in lime juice, rum extract, lemon and lime zest.



Fold 1/2 of the whipped cream into the mixture, then pour into cooled crust.



Cover and refrigerate overnight.



Garnish with remaining whipped cream, lime zest and slices.

Servings

16

Calories

6

Time to prepare

30 minutes

Difficulty

Easy
 

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