Low Carb Key Lime Cheesecake

If, after a high-protein, low - carb diet, then you have limited how much sugar. For example, the Atkins diet low - eating carbohydrates, the induction phase only allows up to 20 grams of carbohydrates for the first two weeks. Then you can slowly build up the amount of carbohydrates, you need to lose weight, but at a slower pace at the recommended 1-2 pounds per week.

Here's a quick review of theSugar and carbohydrate content:

* White sugar (1 teaspoon), 5 grams

* Brown sugar (1 teaspoon), 5 grams

* Molasses (1 tbsp) 17 g

Honey (1 tablespoon), 19 grams

* Syrup (1 tablespoon), 20 grams

* Fructose (1 tablespoon), 25 grams

As you may teaspoons of sugar contains five grams of carbohydrates and when your next phase of Atkins induction, it takes only four teaspoons of white stuff to reach your limit carbohydrates. Butall that high-protein, low - carb foods, you will still need to fill the desire for sweet. For the times that will delight your sweet tooth, and you're a fan of Key Lime Pie and I like the acidity of the lemon, you leave this low - carb Key Lime Cheesecake dock your way instead of diet!

Key Lime rind cheese

* 1 cup biscuit crumbs

* 1 / 4 cup granulated sugar sweetener Splenda

*1 / 3 cup butter

Key Lime Cheesecake Filling

* 1 / 2 to 3 / 4 cup key lime juice (start with 1 / 2 cup and add more acid required)

* 1 / 4 cup water

* 2 (4.1 oz) packages unflavored gelatin

* 5 eggs, lightly beaten

* 1 tablespoon grated lemon peel

* 1 stick butter, softened

* 2 (8 ounce) packages cream cheese softened

* 1 / 2 cup whipping cream

Key Lime Cheesecake garnish (optional)

* ZuccheratoWhipped cream

* Lime slices

Gather all ingredients and mix until well blended crust. Press the crust mixture on the bottom of an 8 or 9 inch springform pan. Subsequently, lime juice, add water and gelatin in a 2-liter pot. Let stand for 5 to 7 minutes to soften. Sugar, lemon rind and eggs. Cook over medium heat, stirring constantly for about 6-8 minutes, until it is just a bowl. Be sure not to boil the mixture! Get a large bowl, combine 1 / 2 cup buttercream cheese and beat on medium speed until well combined. Slowly beat the hot mixture from the bottom of the pan and continue to beat until well blended (about 2 minutes). Set consists in the refrigerator for about 1 hour to cool. Stir mixture occasionally to keep the decline in the lime zest from the ground - you should see spots all over the cake. While the mixture is cold, this time to take a mixer bowl and refrigerate.

After an hour, take the chilled mixing bowl and beatWhipped cream at high speed until they form soft peaks and drops a spoon or whisk. It takes about 3-5 minutes to make the cream. Fold the cream to the mixture of lime and pour into the pan with the crust with a zipper. Cover and refrigerate until it is resolved with a slight shaking of the pan (about 1 1 / 2 to January 3 / 2 hours). Loosen edges and remove side of springform pan, garnish the top with sweetened whipped cream and slices of lime.

Fa 12Portions.