Lemon cheesecake, low carb (crustless) baked

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Nutritional Info
  • Servings Per Recipe: 5
  • 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

View full nutritional breakdown of Lemon cheesecake, low carb (crustless) baked calories by ingredient
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Introduction

Deliciously indulgent, creamy and very simple to make! Note you need to add cooling and chilling time to the preparation before they are ready to be served. Deliciously indulgent, creamy and very simple to make! Note you need to add cooling and chilling time to the preparation before they are ready to be served.
Number of Servings: 5

Ingredients

    200g cream cheese, room temp
    150g double cream (heavy whipping cream)
    1 tbsp lime juice
    1 tbsp lime zest (peel)
    8 tsp granulated Splenda

Directions

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.

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