New York Cheese Cake Low Carb

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 354.9

Total Fat: 31.1 g
Cholesterol: 170.2 mg
Sodium: 253.4 mg
Total Carbs: 3.4 g
Dietary Fiber: 0.1 g
Protein: 8.2 g

View full nutritional breakdown of New York Cheese Cake Low Carb calories by ingredient

Introduction

This is the Joy of Cooking New York Cheesecake converted into a low carb cheese cake by replacing the sugar with Erythritol and omitting the flour. The flour makes a more dense cheesecake. I chose to leave it out and have less carbs. See the Tips section for net carbs if you'd like to leave the flour in. Also I do not use Splender because it has a very bad after taste. I use Erythritol - Xyla Sweetner This is the Joy of Cooking New York Cheesecake converted into a low carb cheese cake by replacing the sugar with Erythritol and omitting the flour. The flour makes a more dense cheesecake. I chose to leave it out and have less carbs. See the Tips section for net carbs if you'd like to leave the flour in. Also I do not use Splender because it has a very bad after taste. I use Erythritol - Xyla Sweetner

Minutes to Prepare: 10

Minutes to Cook: 75

Number of Servings: 12

Ingredients

32 ounces (907 grams) cream cheese, room temperature(use full fat, not reduced or fat free cream cheese)

1 cup Xyla Sweetner (zero carb)

5 large eggs, room temperature

1/3 cup (80 ml) Organic heavy whipping cream (double cream)

1 tablespoon lemon zest

1 teaspoon pure vanilla extract

Tips

To freeze: Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Then wrap in aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.

For a denser cheesecake add 3T flour - Please note will change carb count

cut into 12 servings without flour 3.3 net carbs

Directions

Grease, or spray with Pam, a 9 inch (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 350 degrees F (177 degrees C) with rack in center of oven.
For Filling: In bowl of your electric mixer place the cream cheese and sugar. Beat on medium speed until smooth (about 2 minutes), scraping down the bowl as needed. Add the eggs, one at a time, beating well (about 30 seconds) after each addition.Scrape downthe sides of the bowl. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated. pour the filling in the greased pan. Place the cheesecake pan on a larger baking pan and place in the oven.
Bake for 15 minutes and then lower the oven temperature to 250 degrees F (120 degrees C) and continue to bake for about another 60 minutes or until firm and only the center of the cheesecake looks a little wet and wobbly. (The baking time can vary due to the differences in ovens, so make sure to check that the cheesecake is firm with only the center being a little wet and wobbly.) Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
Let cool completely before covering with plastic wrap. Refrigerate several hours,preferably overnight. Serve with fresh fruit or fruit sauces.
Makes one - 9 inch (23 cm) cheesecake.

Serving Size: 12