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….
Low Carb Baked New York Lime Cheesecake
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!)
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.
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.
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….