Lizi’s Keylime Cheesecake

Indulge your taste buds with rich dark chocolate mixed with a crunchy, healthy base together with a tangy but smooth lime flavoured topping.

Our good friend, Neil, suggested this idea and we all enjoyed trying the results! With such a low GL it hardly affects your blood sugar at all. Enjoy as a treat for dessert or anytime!


  • 100g dark Belgian Chocolate (70% solids)
  • 175g GoodCarb Original Granola
  • 250g Ricotta cheese
  • 250g low fat Crème Fraiche (eg Tesco HE at 15% fat)
  • 2 medium eggs separated
  • 3 leaves gelatine
  • 2 tbs milk
  • 25g fructose
  • Zest and juice of two limes

Time approximately 40 minutes preparation – 4 hours to chill

You will need an 8 inch/20cm springform cake tin, with lightly oiled sides and base. If you don’t have a springform cake tin, then use an equivalent size of a deep sided cake tin with a loose base.


Melt the chocolate in a heatproof bowl placed on a pan of almost simmering water. Take the bowl off the heat when the chocolate has melted. Add the Granola to the chocolate and mix thoroughly. Press the mixture firmly and evenly into the base of the tin. Pop the tin into the fridge to keep cool while preparing the topping

Now take a large bowl and whisk together the ricotta cheese, crème fraiche, egg yolks and fructose until thoroughly mixed.

Add the lime zest and juice to the cheese mixture (reserve a little zest if you wish for decorating the finished pie) and gently but thoroughly mix in.

Next, soak the gelatine leaves in a small bowl of cold water. Cutting the leaves into smaller pieces is a good idea. While the gelatine is soaking, heat the 2 tbs of milk in a small pan to simmering point and then remove it from the heat. Squeeze the excess water from the gelatine and whisk into the milk, whisking until the gelatine is completely dissolved.

Now add the gelatine mixture to the cheese mixture and again gently but thoroughly mix in.

Next, in a clean and grease-free bowl and using clean beaters, whisk the egg whites until they form soft peaks. Then, starting with one tablespoonful to loosen the mixture, carefully and thoroughly fold the egg white into the cheese mixture.

Finally pour the mixture onto the base, cover it with clingfilm and chill for at least 4 hours.

To unmould the cheesecake, insert a palette knife carefully around the rim of the tin, release the springclip and remove the pie. Slide the pie off the base carefully and transfer to a serving plate. If you wish, the finished pie can be decorated with grated chocolate or chocolate curls or lime zest, or even both!

This size pie should give 10 portions of approximately 100g and the GL of each portion is only 2.5 so Enjoy a guilt-free treat!!

Nutritional Information per slice: Calories 243; Protein 9g; Carbohydrate 17g; Fat 16g; Fibre 2g

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