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.
 US  Metric
  • 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
  1. 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.
  2. 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.
  3. Meanwhile, for the topping: combine the sour cream, sugar substitute and lime zest in a bowl; set aside.
  4. When the cheesecake is just set, spread the sour cream mixture evenly on top.
  5. Bake 5 minutes longer. Cool on a rack for 30 minutes. Cover with plastic wrap; refrigerate at least 1½ hours before serving.
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