This recipe combines the refreshing flavour of lime and the delicious creaminess of a cheesecake.
Only 8 ingredients needed and 93% less sugar than a sugar based ingredient version that you'd typically find in a recipe book.
98% Sugar Free | Gluten Free | Source of Protein and Fibre | 79% Less Carbs
Ingredients:
- 1 1/2 Cups Lakanto ANZAC Bliss Ball Mix
(Use Quinoa Flakes instead of Oats for GF) - 6 Tbsp Unsalted Butter Melted
- 680g Cream Cheese Softened
- 3/4 Cup Bakers Classic Syrup
- 1 Tbsp Grated Lime Zest
- 1 Tbsp Cornflour
- 3 whole Eggs
- 2/3 Cup Fresh Lime Juice
- Combine Anzac Bliss Ball Mix with melted butter.
- Press into bottom and partially up sides of 9 inch springform pan. Refrigerate.
- In a large bowl, beat with an electric mixer the cream cheese, Bakers Classic Syrup, grated lime, and cornflour until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add lime juice with mixer on low. Finish mixing by hand. Do not over beat. Pour batter into prepared crust.
- Bake at 140-150c for 55 to 65 minutes, or until set. To minimize cracking, place a shallow pan half full of hot water on lower rack during baking.
- Turn oven off, and let cheesecake stand in oven 30 minutes with the door open at least 4 inches. Remove from oven. Refrigerate cake overnight, and up to three days. Top with Light Whipped Cream to serve.
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