Debra low carb cheesecake

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 20
Ingredients
4 cup Cream Cheese 2 cup Sour Cream 2 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream 4 large Egg, fresh, whole, raw 2 tsp Vanilla Extract 4 oz Swerve 2 fl oz Lemon Juice 8 grams Corn Starch 0.5 Serving(s) Paleo cookie crust
Directions
Preheat over to 350 degrees Mix cream cheese then add swerve and beat Add one egg at a time Add Corn Starch, vanilla, lemon juice, and sour cream, beat slowly until smooth. Add Heavy cream but do not overbeat Make crust on bottom of 9” or 10” spring form pan ( I used paleo cookies) Pour batter into pan and bake at 350 degrees for 1 hour Shut off oven and leave cake in for 2 hours. Remove and refrigerate for 12 hours or overnight (doesn't have to be exactly 12 hours but when it's set or cold enough) Cook 1 hour, turn oven off then leave in oven 2 additional hours Serving Size: 18 or more depending on how large a slice

Number of Servings: 20

Recipe submitted by SparkPeople user DEBSKY66.
Servings Per Recipe: 20
Nutritional Info Amount Per Serving
  • Calories: 312.2
  • Total Fat: 31.0 g
  • Cholesterol: 130.7 mg
  • Sodium: 173.4 mg
  • Total Carbs: 4.7 g
  • Dietary Fiber: 0.1 g
  • Protein: 6.0 g

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