Baked Lime Cheesecake (98% Sugar-Free)

Now made Responsibly Sweet with 79% Less Carbs and 93% Less Sugar

KETO / GLUTEN FREE / SOURCE OF PROTEIN AND FIBRE

Ingredients

• 1 1/2 cups Lakanto ANZAC Bliss Ball Mix (click for recipe)
• Note: (Use quinoa flakes instead of oats for your gluten free version
• 6 tbsp unsalted butter melted
• 680g cream cheese softened
• 3/4 cup  Lakanto classic bakers  syrup
• 1 Tbsp grated lime zest
• 1 Tbsp cornflour
• 3 whole eggs
• 2/3 cup (166ml) fresh lime juice

Method

1.  Once you have made your Anzac Bliss Ball Mix combine 1 1/2 cups with the melted butter.
2. Line your 9 inch springform pan with grease proof paper then press the mixture into the bottom and partially up the sides, refrigerate until firm or over night.
3. In a large bowl, beat the cream cheese with an electric mixer until soft and smooth then add the bakers classic syrup, grated lime, and cornflour until smooth and creamy.
4. Beat in the eggs one at a time, blending until smooth. Add lime juice with mixer on low. Finish mixing by hand. Do not over beat. Pour batter into prepared crust.
5. 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.
6. 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.  

Tips 

• For extra zing zest the limes and add these to the cream cheese mix just before you pour into the base. 
• Ensure you allow the cake to fully chill ideally over night to allow the mixture to be fully set before cutting. 
• Add Lakanto Caramel Topping when you serve the cheesecake for extra sweetness and depth of flavour. 

Approx. Nutritional Information Per Serve 110g
Energy 1360 kJ (324 Cal) Protein 7.7g Total Fat 29.3g Saturated Fat 17.5g Carbohydrate 4.2g Fibre 2.3g Sugar 1.2g Sodium 200mg

RSLA0296**