Low Carb Baked New York Lime Cheesecake

Adapted from a ‘regular carb’ recipe.. this was the first time I’ve ever made a NY Style cheesecake. It’s not perfect looking, but very tasty!

Original recipe called for sugar (of course), and crushed chocolate digestive biscuits….


  • 40g butter
  • 30g dark chocolate
  • 150g ground almonds
  • 800g cream cheese
  • 200g sour cream
  • 13 tbsp Splenda (which is a li’l less sweet than the 175g of sugar that the original recipe called for)
  • 4 large eggs and 2 egg whites
  • zest of 3 limes
  • 2 tbsp lime juice


  1. Melt butter and chocolate together. Let cool. Mix with ground almonds and flatten into one of those spring cake tins (which I lined at the bottom with oven paper – probably shoulda done the sides too.. opps!)
  2. Put in fridge for about 15 minutes while you beat together the cream cheese, sour cream and Splenda. Then add the 4 eggs one at a time. Realize, like me, that you shoulda started with a bigger bowl as everything splatters all over the kitchen. Then mix in lime zest and lime juice.
  3. In a separate bowl, whisk the 2 egg whites to soft peaks.. (I LOVE doing that!) and then fold into the first bowl. Pour over the base and bake for 1 hour and 20 minutes or so in the oven at about 150*C. I cooked mine longer cause the oven is a bit slow – and baked until it was brown on the top.
  4. Take out of the oven. Run a knife round the side (especially if you didn’t line it like I didn’t!). Let cool. It’ll deflate (awwww). Then unspring the spring thingie and turn out onto a plate. Chill maybe overnight or as long as you can wait….
  5. Enjoy!

Author: torie

Share This Post On

Submit a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.