Crustless Ginger Cheesecake
with Lime-Sour Cream Topping
Cold temperatures can mute flavors. Let the chilled cheesecake come to room temperature before serving to bring out the most flavor. Baking the cheesecake in a pan of water insulates it and helps to diffuse the heat, so it cooks evenly. If you don’t have a spring form pan, use a pie plate—it’s easier to remove cheesecake from a pan with sloping sides than one with straight sides.
Ingredients:
- Cheesecake:
- 20 ounces cream cheese, at room temperature
- ⅓ cup granular sugar substitute
- ½ teaspoon pure vanilla extract
- 1 teaspoon ground ginger
- 3 large eggs
- 3 large egg yolks
- Topping:
- 1 ¼ cup sour cream
- 2 tablespoon granular sugar substitute
- 2 teaspoons freshly grated lime zest
Directions:
- Preheat the oven to 350°F. Line the bottom of a 10-inch spring form pan with parchment or wax paper. Wrap the outside of the pan tightly with aluminum foil.
- For the cheesecake, combine the cream cheese, sugar substitute, vanilla and ginger in a bowl; beat with an electric mixer on medium speed until fluffy. One at a time, add the eggs and egg yolks, beating on low speed until combined. Transfer to a spring form pan. Set the spring form pan into a roasting pan; carefully pour in hot water to reach 1 inch up the side of the spring form pan. Bake until just set in the center, about 20 minutes.
- Meanwhile, for the topping: combine the sour cream, sugar substitute and lime zest in a bowl; set aside.
- When the cheesecake is just set, spread the sour cream mixture evenly on top.
- Bake 5 minutes longer. Cool on a rack for 30 minutes. Cover with plastic wrap; refrigerate at least 1½ hours before serving.
