Crustless Ginger Cheesecake with Lime-Sour Cream Topping
- Yield 12 servings
- Prep 2 hours 45 minutes
- Cook 20 minutes
- 20 ounces (2 1/2 eight-ounce packages) cream cheese, at room temperature
- 1/3 cup granular sugar substitute
- 1/2 teaspoon vanilla extract
- 1 teaspoon ground ginger
- 3 large eggs
- 3 large egg yolks
- 1 1/4 cups sour cream
- 2 tablespoons granular sugar substitute
- 2 teaspoons freshly grated lime zest
Heat oven to 350°F. Line bottom of a 10-inch springform pan with parchment or wax paper. Wrap outside of pan tightly with aluminum foil.
For the cheesecake, combine cream cheese, sugar substitute, vanilla, and ginger in a bowl; beat with an electric mixer on medium speed until fluffy. One at a time, add eggs and egg yolks, beating on low speed until combined. Transfer to springform pan. Set springform pan into a roasting pan; carefully pour in hot water to reach 1 inch up the side of the springform pan. Bake until just set in the center, about 20 minutes.
Meanwhile, for the topping: combine sour cream, sugar substitute, and lime zest in a bowl; set aside.
When cheesecake is just set, spread sour cream mixture evenly on top. Bake 5 minutes longer. Cool on a wire rack for 30 minutes. Cover with plastic wrap; refrigerate at least 1 1/2 hours before serving.
Cold temperatures can mute flavors. Let the chilled cheesecake come to room temperature before serving to bring out the most flavor. Baking the cheesecake in a pan of water insulates it and helps to diffuse the heat, so it cooks evenly. If you don’t have a springform pan, use a pie plate—it’s easier to remove cheesecake from a pan with sloping sides than one with straight sides.
From The New Atkins for a New You Cookbook by Colette Heimowitz. Copyright (c) 2011 by Atkins Nutritionals, Inc. Printed by permission of Touchstone Books, an imprint of Simon & Schuster, Inc.