Low-Carb No-Bake Cheesecake
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 195.9
- Total Fat: 17.9 g
- Cholesterol: 59.4 mg
- Sodium: 110.7 mg
- Total Carbs: 7.4 g
- Dietary Fiber: 0.0 g
- Protein: 3.0 g
View full nutritional breakdown of Low-Carb No-Bake Cheesecake calories by ingredient
Introduction
http://lowcarbdiets.about.com/od/cakes/r/Low-Carb-No-Bake-Cheesecake.htm http://lowcarbdiets.about.com/od/cakes/r/L
ow-Carb-No-Bake-Cheesecake.htm
Number of Servings: 8
Ingredients
-
10 oz. cream cheese, room temperature
2 teaspoons vanilla extract
1 teaspoon lemon juice
zero-carb sugar substitute equal to about ½ cup sugar (or to taste)
1 cup heavy cream
Almond Crust (not counted in calories - see other recipes I have posted)
Directions
1. Bake the almond pie crust, either in a deep-dish pie pan or springform pan (if using a pie pan, you don't need to spread the crust to the rim of the pan).
2. Combine cream cheese, vanilla, lemon juice, and sugar substitute very well. If you are using an electric mixer, fluff it up for a minute or two.
3. In a second bowl (if you have only one bowl for a stand mixer, just transfer the cream cheese and use the mixer again for this step), whip the cream to soft peaks - you actually want it slightly less beaten than you would for a dessert topping. (Tips for making homemade whipped cream.)
4. Mix about a third of the whipped cream into the cream cheese mixture. Then gently mix another third in, and then the rest.
5. Spread cream cheese mixture into crust. Smooth off and chill for at least 2-3 hours. Cover with topping and serve.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user NEWBEAUTIFULME.
2. Combine cream cheese, vanilla, lemon juice, and sugar substitute very well. If you are using an electric mixer, fluff it up for a minute or two.
3. In a second bowl (if you have only one bowl for a stand mixer, just transfer the cream cheese and use the mixer again for this step), whip the cream to soft peaks - you actually want it slightly less beaten than you would for a dessert topping. (Tips for making homemade whipped cream.)
4. Mix about a third of the whipped cream into the cream cheese mixture. Then gently mix another third in, and then the rest.
5. Spread cream cheese mixture into crust. Smooth off and chill for at least 2-3 hours. Cover with topping and serve.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user NEWBEAUTIFULME.
