Cheesecake Factory Cheesecake-LC
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 322.4
- Total Fat: 30.2 g
- Cholesterol: 99.9 mg
- Sodium: 169.9 mg
- Total Carbs: 6.1 g
- Dietary Fiber: 1.1 g
- Protein: 7.6 g
View full nutritional breakdown of Cheesecake Factory Cheesecake-LC calories by ingredient
Introduction
322 cals, 6.3 carbs, 5 net carbs, 10.5 g protein 322 cals, 6.3 carbs, 5 net carbs, 10.5 g proteinNumber of Servings: 16
Ingredients
-
3 tbsp Butter, salted
24 oz Cream Cheese
2 cup Sour Cream
3 large Egg, fresh, whole, raw
2 tsp Vanilla Extract
0.35 fl oz Lemon Juice
0.50 cup, chopped Pecans
1 cup Almond Meal, Trader Joe's (by LISAMPLS)
1/2 cup Splenda
1/2 cup lakanto golden monkfruit
Directions
Cream cheese and eggs should be at room temperature before you start.
Mix all nuts, almond meal and splenda with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla, liquid splenda and lemon juice, Add the sour cream last until just blended in. Taste - if not sweet enough add more liquid splenda a drop at a time until it's right.
Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours. Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
16 pieces; 352 cals, 7.6 carbs, 5 net carbs, 10.5 g protein
Mix all nuts, almond meal and splenda with melted butter and press into a springform pan, trying to line the sides as much as possible about 1 1/2 inches up the sides of the pan, set aside to mix filling.Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla, liquid splenda and lemon juice, Add the sour cream last until just blended in. Taste - if not sweet enough add more liquid splenda a drop at a time until it's right.
Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15 minutes. If you want a cheesecake with a less brown top, put on the next rack down. Also, some have commented that they had a few cracks... Remember not to open the oven while baking, this might make it crack. You might also want to try a waterbath but its not really neccessary. When time is up, turn off the oven and prop open the oven door... leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours. Make sure you wait the 24 hours before sampling... A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.
16 pieces; 352 cals, 7.6 carbs, 5 net carbs, 10.5 g protein