- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 333.6
- Total Fat: 32.5 g
- Cholesterol: 158.0 mg
- Sodium: 254.8 mg
- Total Carbs: 5.2 g
- Dietary Fiber: 0.0 g
- Protein: 8.2 g
Low Carb Atkins Induction Friendly CheesecakeSubmitted by: MYRTROSE
4 packs cream cheese (8 oz. each), softened
1/2 cup sour cream
1 cup equivalent sugar substitute (recommended: Splenda or even better, concentrated liquid splenda)
1/3 cup heavy whipping cream
1 tablespoon vanilla extract
2 teaspoons fresh lime or lemon juice
4 whole eggs
In a shallow roasting pan (that's big enough to fit the cake pan inside), pour about 1-inch of water and place it on the center rack of the oven to preheat.
Completely soften cream cheese at room temperature or microwave for a minute or two. In a large mixing bowl, stir or mix by hand: softened cream cheese, sour cream and sugar substitute until well mixed. You don't want to use a mixer in this recipe or the incorporated air will prevent the texture from being dense and rich.
In a separate bowl mix heavy cream, vanilla, juice and egg until well blended.
Pour the egg mixture into the cream cheese mixture. Stir or mix by hand until well blended.
Pour batter into the prepared cake pan. Place pan into the heated water bath in the oven. Bake for 15 minutes at 400, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn off the oven and leave the cake in the oven to cool slowly for 3 more hours. (This will keep the cake nice and tall and prevent the top from cracking.) Remove and refrigerate before serving. Serve chilled.
Serving Size: 12 slices/cake