Sugar-Free Baked Lime Cheesecake

• Serves 8

• Preparation time:

• Cooking time:

Ingredients

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

Method

Pre-heat oven to 160˚C/140˚C fan-forced. Line the base of a 20cm spring form pan with baking paper.

Place all ingredients in a large bowl. Use an electric beater to beat at medium speed until smooth.

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.

Turn oven off and leave cheesecake to cool in oven with the door slightly ajar.

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.

Notes

VARIATION: Lemon Cheesecake

Replace the lime zest with zest of 1 lemon.

RECIPE TIP: Leaving the cheesecake to cool in the oven helps prevent the surface from cracking.