New York Cheese Cake Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
32 ounces (907 grams) cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)1 cup Xyla Sweetner (zero carb)5 large eggs, room temperature1/3 cup (80 ml) Organic heavy whipping cream (double cream)1 tablespoon lemon zest1 teaspoon pure vanilla extract
Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Filling: In bowl of your electric mixer place the cream cheese and sugar. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape downthe sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. pour the filling in the greased pan. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
Serving Size: 12
For Filling: In bowl of your electric mixer place the cream cheese and sugar. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape downthe sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. pour the filling in the greased pan. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.
Serving Size: 12
Nutritional Info Amount Per Serving
- Calories: 354.9
- Total Fat: 31.1 g
- Cholesterol: 170.2 mg
- Sodium: 253.4 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.1 g
- Protein: 8.2 g
Member Reviews
-
GRLTAZ
Have you tried replacing the flour with protein powder ? That may work as well as flour but will add about 100 calories or more. I am looking forward to trying this one. - 2/7/15
Reply from CYNNI112 (2/10/15)
I read a little bit on Protein powder, I may try it but the cheesecake came out great! Only concern for me from low carb approach. (I changed the recipe today but may changed it back) I used Xyla Sweenter and I was reading to today that Xylitol has a high glycemic index that could effect the diet.