Here is another favorite of ours...I don't know where it came from.
A fellow low-carber gave it to me many years ago.
Use sugar or make it sugar free as we do.
Best made the day before so it has time to fully set.
Read through the directions thoroughly before beginning!


LOW CARB CHEESECAKE
3 Tbsp. ground nuts (like almond, hazelnut or pecan) for nut coating
Pan spray or 1 Tbsp melted butter
(OR just use a typical graham cracker crust recipe if not wanting low carb).
Pan spray or 1 Tbsp melted butter
(OR just use a typical graham cracker crust recipe if not wanting low carb).
Filling:
2 pounds (4 (8oz) packages) room temperature, full fat cream cheese (Philadelphia brand is best for this)
1 1/4 cups sucralose (such as Altern or Splenda) (OR sugar if not wanting low carb)
4 large eggs, at room temperature
1/2 cup full fat sour cream (you may replace half of this with heavy cream to make carbs even lower if desired)
2 teaspoons vanilla extract (you can also use almond or rum extract)
1 1/4 cups sucralose (such as Altern or Splenda) (OR sugar if not wanting low carb)
4 large eggs, at room temperature
1/2 cup full fat sour cream (you may replace half of this with heavy cream to make carbs even lower if desired)
2 teaspoons vanilla extract (you can also use almond or rum extract)
Directions
1.) Spray sides and bottom of a 9" springform pan (or brush on the melted butter).
2.) Sprinkle ground nuts over bottom of pan; tilt in all directions to coat evenly with nuts.
(OR make a graham cracker crust recipe if not wanting low carb)
3.) Adjust oven rack to middle position. Pre-heat oven to 450F degrees.
(OR make a graham cracker crust recipe if not wanting low carb)
3.) Adjust oven rack to middle position. Pre-heat oven to 450F degrees.
4.) Beat cream cheese in electric mixer JUST until smooth. Try not to whip in air or it may fall & crack.
Cheesecake batters should be barely mixed.
5.) Gradually add in your sweetener and mix on medium speed until dissolved, about 3 minutes.
(reduce speed if it seems too fast).
6.) Add eggs, ONE at a time, mixing JUST until incorporated (NOT beating!), and scraping down the sides of bowl after each addition. (If you don't scrape down the bowl after each egg, cream cheese that sticks to the bowl will show up as lumps in the batter.)
7.) Mix in sour cream (and heavy cream if you are using it). If you are using super thick 'all natural' sour cream you might be better adding it before the egg so it doesn't float when mixed.
8.) Stir in extract JUST until incorporated.
8.) Stir in extract JUST until incorporated.
9.) Pour batter into the prepared pan.
Bake at 450' for 10 minutes.
Bake at 450' for 10 minutes.
Then turn oven down to 250', leaving door ajar until it cools down.
Continue baking til perimeter is set and center jiggles like jello when tapped, about an hour.
*Turn off oven and leave the door ajar about another hour so the cheesecake can cool gradually.
*Remove cheesecake from oven and cool to room temperature on a wire rack.
*Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)
Additional Info
**This cheesecake freezes very well. When completely cooled and chilled, remove cake from pan. Wrap entire cake tightly in 2 or 3 sheets of plastic wrap, and then in a layer of heavy-duty aluminum foil. Or, you can also slice the cheesecake into individual servings, and wrap individually (in plastic then foil). Freeze. This will keep for at least a couple months.
**You may eat this plain or use any toppings you like. I have concocted my own blueberry topping or used a low sugar pie filling. You can also do things like caramel/pecan sauce, lemon curd etc. Whatever you're in the mood for.
**Feel free to add a few drops of Lemon Vitality essential oil to the recipe!
Continue baking til perimeter is set and center jiggles like jello when tapped, about an hour.
*Turn off oven and leave the door ajar about another hour so the cheesecake can cool gradually.
*Remove cheesecake from oven and cool to room temperature on a wire rack.
*Cover and refrigerate until chilled, at least 4 hours. (Can be refrigerated up to 4 days.)
Additional Info
**This cheesecake freezes very well. When completely cooled and chilled, remove cake from pan. Wrap entire cake tightly in 2 or 3 sheets of plastic wrap, and then in a layer of heavy-duty aluminum foil. Or, you can also slice the cheesecake into individual servings, and wrap individually (in plastic then foil). Freeze. This will keep for at least a couple months.
**You may eat this plain or use any toppings you like. I have concocted my own blueberry topping or used a low sugar pie filling. You can also do things like caramel/pecan sauce, lemon curd etc. Whatever you're in the mood for.
**Feel free to add a few drops of Lemon Vitality essential oil to the recipe!
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