Dessert

Lemon cheesecake, low carb (crustless) baked is for Dessert.

Lemon cheesecake, low carb (crustless) baked takes 10 minutes to prepare.

Lemon cheesecake, low carb (crustless) baked takes 30 minutes to cook.

Lemon cheesecake, low carb (crustless) baked makes 5 servings.

The ingredients for Lemon cheesecake, low carb (crustless) baked are:

200g cream cheese, room temp
150g double cream (heavy whipping cream)
1 tbsp lime juice
1 tbsp lime zest (peel)
8 tsp granulated Splenda

Here is how you make Lemon cheesecake, low carb (crustless) baked:

Preheat over to 160C.Simply combine all ingredients in a bowl or food processor and mix well. Divide into 5 individual ramekins and place into a roasting pan. Add water to roasting pan so that it comes to the half way point of the ramekins, cover with kitchen foil and bake for 30 mins at 160C. Remove foil but eave in oven for 20 mins after baking, then remove from oven and allow to cool. When cool, cover each ramekin with cling film and place in fridge - the mixture will be fairly runny, but will set when cold.You can top with 1 tbsp unsweetened pineapple, or berries for a delicious treat. Number of Servings: 5Recipe submitted by SparkPeople user SHRYNKABELLE.

The nutritional information for Lemon cheesecake, low carb (crustless) baked is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 245.7

• Total Fat: 25.1 g
• Cholesterol: 85.1 mg
• Sodium: 130.0 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 0.2 g
• Protein: 3.7 g

The dietary needs meet for Lemon cheesecake, low carb (crustless) baked is Low Carb