A diet that lets you eat cheesecake? Sign us up! Recipes from The New Atkins for a New You Cookbook ($12; amazon.com) are low in carbs and, most importantly, easy to make. This fool-proof Crustless Ginger Cheesecake with Lime Sour Cream Topping contains only 4 grams of crabs per serving, but tastes absolutely decadent.
Makes: 12 servings
Active Time: 20 minutes
Total Time: 2 hours 45 minutes
20 ounces (2½ eight-ounce packages) cream cheese, at room temperature
⅓ cup granular sugar substitute
½ teaspoon pure vanilla extract
1 teaspoon ground ginger
3 large eggs
3 large egg yolks
1¼ cups sour cream
2 tablespoons granular sugar substitute
2 teaspoons freshly grated lime zest
1. Heat oven to 350°F. Line bottom of a 10-inch springform pan with parchment or wax paper. Wrap outside of pan tightly with aluminum foil.
2. For the cheesecake, combine cream cheese, sugar substitute, vanilla, and ginger in a bowl; beat with an electric mixer on medium speed until fluffy. One at a time, add eggs and egg yolks, beating on low speed until combined. Transfer to springform pan. Set springform pan into a roasting pan; carefully pour in hot water to reach 1 inch up the side of the springform pan. Bake until just set in the center, about 20 minutes.
3. Meanwhile, for the topping: combine sour cream, sugar substitute, and lime zest in a bowl; set aside.
4. When cheesecake is just set, spread sour cream mixture evenly on top. Bake 5 minutes longer. Cool on a wire rack for 30 minutes. Cover with plastic wrap; refrigerate at least 1½ hours before serving.