Low Carb Cheesecake
- Minutes to Cook:
- Number of Servings: 16
Ingredients
* 3 packages (1 and 1/2 lbs) cream cheese (room temperature) * 4 eggs (preferably room temperature) * 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla * 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice * 1 and 1/3 cups sugar equivalent of artificial sweetener (I like liquid concentrates for this recipe) * 1/4 cup sour cream * Crust: * 1 cup almond meal * 2 Tablespoon melted butter * 2 Tablespoon artificial sweetener * 3 packages (1 and 1/2 lbs) cream cheese (room temperature) * 4 eggs (preferably room temperature) * 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla * 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice * 1 and 1/3 cups sugar equivalent of artificial sweetener (I like liquid concentrates for this recipe) * 1/4 cup sour cream * Crust: * 1 cup almond meal * 2 Tablespoon melted butter * 2 Tablespoon artificial sweetener
Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.
Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user POUNDCAKES85.
Raise oven heat to 400 F, or lower to 350 F if you're using a water bath (see below).
Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.
Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.
Chill completely. Top with fruit, if desired, such as Sugar-Free Strawberry Topping.
Makes 16 servings.
Number of Servings: 16
Recipe submitted by SparkPeople user POUNDCAKES85.
Nutritional Info Amount Per Serving
- Calories: 233.8
- Total Fat: 18.4 g
- Cholesterol: 83.7 mg
- Sodium: 165.5 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 1.5 g
- Protein: 9.5 g
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