Baked Lime Cheesecake

Baked Lime Cheesecake

by: SweetLife

Sugar free baking is possible and it is delicious. Carolyn Hartz has just launched her new cookbook Sugar Free Baking ($29.95) with 60 amazing, delicious sugar free and gluten free recipes, which prove that giving up sugar does not mean giving up the sweet treats in life. Unlike other 'sugar free' baking books, none of the recipes featured in Sugar Free Baking use any hidden or everyday sugars (such as honey, agave, rice malt syrup etc) and each of them use 100% natural ingredients, meaning that Carolyn's recipes can be enjoyed guilt-free. Who can resist Baked Lime Cheesecake at the best of times but sugar free? Yum - bake it today! Cook time: 50 minutes, Serves: 8


  • - 250g light fresh ricotta
  • - 220g light cream cheese
  • - 250g low fat natural yoghurt
  • - 90g Perfect Sweet® xylitol
  • - 2 extra large eggs
  • - zest of 1 lime, finely grated
  • - 2 tsp pure vanilla extract


  • 1)     Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.
  • 2)     Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.
  • 3)     Pour mixture into prepared pan and bake for 50 minutes or until set and a round bladed knife inserted in the centre comes out clean.
  • 4)     Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.
  • 5)     Run a knife around the edge of cheesecake to loosen, remove the side of the pan and refrigerate cheesecake to chill until cold, preferably overnight.
  • 6)     VARIATION: Lemon Cheesecake - Replace the lime zest with zest of 1 lemon.
  • 7)     RECIPE TIP: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.
  • 8)     Enjoy your Baked Lime Cheesecake!

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