Keto Cheesecake Crust

Keto Lime Cheesecake with Ginger Crust

Keto Lime Cheesecake With Ginger Crust

Ingredients

• 16 ounces (455 g) Neufchatel or cream cheese, softened
• 1/2 cup (12 g) Splenda
• 2 eggs
• 1/2 cup (115 g) plain yogurt or sour cream

Juice and grated rind of 1 lime.:

• 1/2 teaspoon vanilla extract
• 1 Keto Ginger Almond Crust

Method

1. Preheat oven to 325°F (170°C, or gas mark 3)
2. With an electric mixer, beat the Neufchatel or cream cheese until smooth and fluffy
3. Beat in the Splenda, eggs, and yogurt, in that order, beating well after each addition
4. Scrape down the sides of the bowl often with a rubber scraper
5. Now, beat in the lime juice, rind, and vanilla extract
6. Pour into prepared crust
7. Put a flat container of water on the floor of the oven and then put your cheesecake on the oven shelf
8. Bake for about 45 minutes or until only the very center of the cake jiggles a little when you shake it
9. Chill well before serving

Makes 8 to 10 servings

1. Assuming 8, each will have 11 grams of carbohydrate, with 3 grams of fiber, for a usable carb count of 8 grams; 15 grams protein
2. Analysis includes Keto Ginger Almond Crust