Method
Sprinkle the wheat germ and 1 tablespoon sugar substitute over the bottom of the pie plate to create a mock crust.
With an electric mixer on medium speed, beat together the cream cheese, sour cream, ricotta, lime juice, remaining 2 cups sugar substitute, vanilla extract, hot water, and zest of 1 lime until well blended.
In a separate bowl, thoroughly dissolve the gelatin in the boiling water, using a fork to mix. Do not let cool and move immediately to the next step. (It's very important that the water be boiling hot and that you quickly mix the gelatin so it dissolves quickly. Otherwise, you'll end up with lumps.)
With the mixer on high - and working very quickly so the gelatin does not set - blend the hot, dissolved gelatin thoroughly into the cheesecake mixture.
Immediately pour the mixture into the prepared pie pan and sprinkle with the zest of the other lime. Refrigerate for 3 to 4 hours until firm. Cut into 12 slices and serve.
Helpful Hint: If there's extra cheesecake mixture left over after filling the pie pan, just put it into a pastry bag fitted with a decorating tip or a heavy-duty plastic bag with one corner snipped off. Freeze for 7 to 10 minutes, until it reaches the thickness of whipped cream. Once it's ready, use it to decorate he top of the cheesecake, then put the cake back in the fridge to finish chilling.
Reprinted with permission
from ©2005 George Stella Livin' Low Carb, published by Simon
& Schuster
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