My husband likes anything lime, so here’s his favorite: Lime cheesecake. Me, I prefer my unbaked lime cheesecake as I like them fluffier. He prefers the baked ones because he likes them denser. 🙂 This is what he always asks for on his birthday. The filling, baked crustless, is OK for Induction, but the Pecan Crust must be saved until you get to Phase 2 OWL.
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5 8 oz. blocks of cream cheese, softened
5 beaten eggs
3/4 c. Splenda granular sweetener (or your preferred sweetener to equal 3/4 c. sugar)
1/2 c. heavy cream
1/2 c. sour cream
1 tsp. vanilla
Few drops Boyajian Lime Oil (I order direct from their site, but Whole foods carries)
(or you can substitute 1/2 tsp. lime extract or 1 T. lime juice)
grated zest of 1 lime
couple drops green food coloring
1 recipe my Pecan Pie Crust
DIRECTIONS: Preheat oven to 350º. Press 1/2 crust mixture into bottom of springform pan. Bake 10 minutes to toast lightly. Cool. Using a mixer or blender, mix all cheesecake ingredients but cream cheese. Slowly add cream cheese in small amounts. Blend until smooth. Pour into pan with crust. Sprinkle remaining pie crust crumbles on top of cheesecake. Bake at 350º for 1- 1½ hours or until knife inserted in middle comes out clean. If serving to company, I like to top with sweetened whipped cream and garnish the center with a slice of lime you have cut along one radius and twisted, standing it up in the middle of the pie.
NUTRITIONAL INFO: Serves 12, each slice including crust contains (whipped cream topping not included below):
52.43 g fat
7.71 g carbs, 1.84 g fiber, 5.93 NET CARBS
27.8 g protein
approx. 24 mg. sodium