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Maragarita Cheesecake
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Serving Size: 12
Cheesecake:
24 oz cream cheese -- 750 grams room temperature
1-1/4 cups sour cream
3/4 cup splenda
2 tbsp Splenda
2-1/2 tbl sugar free DaVinci orange syrup
2-1/2 tbl tequila
2-1/2 tbl fresh lime juice
4 lg eggs
Topping:
3/4 cup sour cream
1 tbl fresh lime juice
1 tbl Splenda
1 Lime, cut in half
finely sliced - for garnish - one half
lime peel strips - for garnish second half
Preheat oven to 350°F-180°C
Beat the cream cheese until it is light and fluffy. Beat in the sour cream, then the Splenda, sugar free DaVinci orange syrup, tequila, lime juice, and eggs. Pour the filling into a buttered 9-inch 230mm springform pan or pie plate.
Bake at 350°F-180°C until the outside 2 inches 50mm of the cheesecake are set and the center moves only slightly when the pan is shaken, about 50 minutes. Remove the cheesecake from the oven and turn the oven off.
To make the topping, whisk the sour cream, lime juice, and Splenda in a small bowl; blend well. Spread the topping evenly over the cheesecake.
Immediately return the cheesecake to the still-hot oven. (Do not turn the oven back on!) Let the cheesecake stand in the oven for 45 minutes. (The cheesecake will look very soft, but will firm up when chilled.)
Refrigerate until the cheesecake is well chilled, at least 2 hours. Garnish with lime half-slices and peel, if desired.
Per Serving:
314 Calories
29 grams fat
5 Carbs
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