Who doesn't like a good hunk of cheesecake every now & then? So far, this is my favorite recipe for a cheesecake I don't have to feel guilty about indulging in.
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 worth of artificial sweetener
* 1/4 cup sour cream
~ Crust:
* 1 cup almond meal
* 2 T melted butter
* 2T worth artificial sweetener
PREPARATION: Heat oven to 375 F. Tip: If you have bricks or a pizza stone or unglazed ceramic tile, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. 1. Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8-10 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). 2. 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 for 60-90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degress 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 you can 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 degrees, turn the oven down to 200. Bake for 60-90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 degrees F., remove from oven.
Chill completely.
Top with fruit, if desired.
Makes 16 servings.
Nutritional Information: Each serving has 2 grams effective carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories.
2 comments:
I have been searching for a low carb cheesecake to make for Valentine's Day. I can't wait to try this one! Thanks for sharing the recipe.
I was wondering if you remember what size springform pan you used for this recipe? Thanks!!
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