Lemon cheesecake, low carb (crustless) baked
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
200g cream cheese, room temp150g double cream (heavy whipping cream)1 tbsp lime juice1 tbsp lime zest (peel)8 tsp granulated Splenda
Preheat over to 160C.
Simply combine all ingredients in a bowl or food processor and mix well. Divide into 5 individual ramekins and place into a roasting pan. Add water to roasting pan so that it comes to the half way point of the ramekins, cover with kitchen foil and bake for 30 mins at 160C. Remove foil but eave in oven for 20 mins after baking, then remove from oven and allow to cool.
When cool, cover each ramekin with cling film and place in fridge - the mixture will be fairly runny, but will set when cold.
You can top with 1 tbsp unsweetened pineapple, or berries for a delicious treat.
Number of Servings: 5
Recipe submitted by SparkPeople user SHRYNKABELLE.
Simply combine all ingredients in a bowl or food processor and mix well. Divide into 5 individual ramekins and place into a roasting pan. Add water to roasting pan so that it comes to the half way point of the ramekins, cover with kitchen foil and bake for 30 mins at 160C. Remove foil but eave in oven for 20 mins after baking, then remove from oven and allow to cool.
When cool, cover each ramekin with cling film and place in fridge - the mixture will be fairly runny, but will set when cold.
You can top with 1 tbsp unsweetened pineapple, or berries for a delicious treat.
Number of Servings: 5
Recipe submitted by SparkPeople user SHRYNKABELLE.
Nutritional Info Amount Per Serving
- Calories: 245.7
- Total Fat: 25.1 g
- Cholesterol: 85.1 mg
- Sodium: 130.0 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.2 g
- Protein: 3.7 g
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