11/16/09

Sugarfree Swirled Key Lime Cheesecake

Sugar free desserts, foods and drinks have an 'off' taste to those used to sugar, but honestly I have always liked that flavor compared to the sugary sweetness of full sugar soda's and sugar-laden desserts. If you are used to full sugar desserts, this one might not be for you.

To make this I used 3 different 'recipes' and tweaked them. The cheesecake portion isn't really a recipe as cheesecakes are so simple with cream cheese, eggs and sometimes sour cream... but the lime curd could be a great tart filling and the crust is ok.... but honestly I ended up slicing off the crust and just eating the cheesecake portion of this dessert. You can leave it out if you like - the dessert is good without it.

Overall I'd give this one about a 6 on the 1-10 scale. There are others I like better but I like the 'tang' of this one when I'm craving something citrus.

Sugar Free Key Lime Cheesecake

1 cup ground almonds
1/4 c Atkins style baking mix
1/4 c Splenda
1/4 c butter, melted

3 packages (8 oz) cream cheese (use full fat)
3 eggs
1 c Splenda + 6 packages raw Stevia packets
1 1/2 t vanilla
1/2 t dried lemon peel

1 egg, beaten
1/4 cup Splenda
1/4 cup butter
1/4 cup lime juice
1 drop green food coloring gel

Mix the crust first by mixing the ingredients and patting into the bottom of a 9" Springform pan sprayed with non-stick baking spray.

In the top of a double boiler, combine the egg and Splenda. Cut the butter into tablespoons; add to the egg with the lime juice; cook and stir over boiling water until thick. This can be up to 10 minutes or as little as 3-4. Remove from the heat; add food coloring.

In a large mixing bowl combine the cream cheese and Splenda/Stevia. (Use all Splenda if you like - I ran out and substituted some Stevia in its place.) Add the eggs one at a time and beat smooth. Add the vanilla and lemon peel. Pour into the Springform pan over the crust and smooth the top.

Pour the lime curd over the cheesecake and use a rubber spatula or knife to swirl it all over, into the cheesecake mixture.

Bake at 325 approximately 1 hour and 25 minutes or until the center is just 'set'. All ovens vary so it might be 1 hour 10 minutes or 1 hour and 30 minutes. Remove from the oven and let set on the counter until it comes to room temperature. Refrigerate for at least 8 hours if you can - 24 would be optimal.

Press the crust into a Springform pan
(I am leaving the crust off this one completely next time!)


The lime curd was the best part - this is after I've added
1 drop of green food color - but next time I am NOT adding it.
It turned out too bright of a green that wasn't appetizing.


The best part... creamy cheesecake.


I was out of regular cream cheese and had to use the 1/3 fat version which
made for a thinner cheesecake. Next time it's regular cream cheese
all the way! The bright green is from the food color. I won't
add that next time. I also will put the curd on after it bakes,
not swirled in to bake with it.

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