Cheesecake, kinda keto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz Cream Cheese 1 large Egg, fresh, whole, raw 0.50 tbsp Vanilla Extract 2 tbsp Argo Cornstarch 9 tbsp Organic Valley Heavy Whipping Cream 9 tsp Sugar, Florida Crystals Organic Sugar 2 serving Egg white, large
With an electric mixer on low, cream 1 pkg of cream cheese with 2 tbsp sugar (6 tsps) and cornstarch till creamy.
Then add the 2nd pkg of cream cheese and increase speed to medium.
Add remaining 3 tsp of sugar till smooth.
Add the whisked whole egg, then vanilla. Mix till smooth.
In another bowl, whip the cream. Fold gently into the cheesecake batter.
Then whip the 2 egg whites. Fold gently into the cheesecake batter.
Pour into an 8 x 4 dish and cook at 350 for 40-45 minutes. Allow to cool on rack for 2 hrs before placing in fridge. Serve the remaining whipped cream on top!
Serving Size: makes 8 servings
Then add the 2nd pkg of cream cheese and increase speed to medium.
Add remaining 3 tsp of sugar till smooth.
Add the whisked whole egg, then vanilla. Mix till smooth.
In another bowl, whip the cream. Fold gently into the cheesecake batter.
Then whip the 2 egg whites. Fold gently into the cheesecake batter.
Pour into an 8 x 4 dish and cook at 350 for 40-45 minutes. Allow to cool on rack for 2 hrs before placing in fridge. Serve the remaining whipped cream on top!
Serving Size: makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 290.2
- Total Fat: 27.0 g
- Cholesterol: 107.8 mg
- Sodium: 196.1 mg
- Total Carbs: 8.8 g
- Dietary Fiber: 0.0 g
- Protein: 5.9 g
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