Crustless Ginger Cheesecake with Lime-Sour Cream Topping

  • Yield 12 servings
  • Prep 2 hours 45 minutes
  • Cook 20 minutes

Crustless Ginger Cheesecake with Lime-Sour Cream Topping Atkins Diet recipe.

A delicious low-carb cheesecake that you can enjoy guilt-free!

Ingredients

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
Topping
1 1/4 cups sour cream
2 tablespoons granular sugar substitute
2 teaspoons freshly grated lime zest

Instructions

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.

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