NO BAKE LOW CARB KEY LIME CHEESECAKE

No Bake Low Carb Key Lime Cheesecake image

Provided by Dragonfly AZ

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 10

16 ounces cream cheese, room temperature
1 cup sour cream
1 cup whole milk ricotta cheese
3/4 cup key lime juice (fresh or bottled)
2 tablespoons vanilla extract
2 cups sugar substitute
1/4 cup hot water
2 limes, zest of divided
3 (1/4 ounce) envelopes unflavored gelatin (recommended ( Knox brand)
3/4 cup boiling water

Steps:

In the bowl of an electric mixer, beat the softened cream cheese, sour cream, ricotta cheese, lime juice, 2 cups sugar substitute, vanilla extract, 1/4 cup hot water, and zest of 1 lime on medium speed until well combined.
Using a fork to mix, thoroughly dissolve the 3 envelopes of gelatin in 3/4 cup boiling water. Do not let cool and move onto the next step immediately. (It is important that the water be boiling hot and that you mix the gelatin powder in quickly so it is completely dissolved. If not, you will have gummy bear-type lumps.) With the mixer on high and working very quickly so the gelatin does not set, blend the hot dissolved gelatin thoroughly into cheesecake mixture. Immediately pour mixture into 10 inch, or deep dish pie pan and sprinkle with the zest of the other lime. Chill in the refrigerator for about 3 to 4 hours or until firm. Serve.
Hint: If you have any extra cheesecake mixture left over after filling the pie pan (I always do), put it in a pastry bag or heavy-duty plastic bag and put it in your freezer for about 7 to 10 minutes, just to firm it up a bit to the thickness of whipped cream. Then take it out and decorate the top of the Key Lime Cheesecake. (If it is in a plastic bag, snip the corner off.).

Nutrition Facts : Calories 495.2, Fat 29.8, SaturatedFat 18.8, Cholesterol 90.7, Sodium 215.7, Carbohydrate 45.2, Fiber 0.6, Sugar 35.2, Protein 12