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Low Carb Cheesecake
Ingredients
cake:
Directions
Preheat oven to 400 degrees F. Spray the cake pan bottom and sides witha flavorless or butter-flavored nonstick cooking spray. Cut a piece of baker's parchment paper the size of the bottom and place inside. Spray this with spray as well. Set aside.
In a shallow roasting pan (that's big enough to fit the cake pan inside), pour about 1-inch of water and place it on the center rack of the oven to preheat.
IF including the crust, put pecans, butter and splenda in a food processor and pulse to form a moist mixture. Use this as if you were making a graham cracker crust. Put just enough butter so the pecan crumbs stick together, careful not to put too much or your texture will be off. Press this into the bottom of your cake pan as evenly as possible.
Completely soften cream cheese at room temperature or microwave for a minute or two. In a large mixing bowl, stir or mix with hands: softened cream cheese, sour cream and sugar substitute until well mixed. You don't want to use a mixer in this recipe or the incorporated air will prevent the texture from being dense and rich.
In a separate bowl, mix heavy cream, vanilla, lime juice, eggs, and egg yolks until well blended.
Pour the egg mixture into the cream cheese mixture. Stir or mix with hands until well blended.
Pour batter into the prepared cake pan. Place pan into the heated water bath in the oven. Bake for 15 minutes at 400, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn off the oven and leave the cake in the oven to cool slowly for 3 more hours. (This will keep the cake nice and tall and prevent the top from cracking.) Remove and refrigerate before serving. Serve chilled.
Nutritional Information (both assume using powdered Splenda. Carbs will be less if using liquid Splenda.)
WITH crust (calculated using 3 oz. pecans and 1 T butter for the crust.)
16 servings per cake
WITHOUT crust:
16 servings per cake
Ingredients
cake:
- 4 packs Philedelphia Original cream cheese (8 oz. each), softened
- 1/2 cup sour cream
- 1 cup equivalent sugar substitute (recommended: Splenda or even better, concentrated liquid splenda)
- 1/3 cup heavy whipping cream
- 1 tablespoon vanilla extract, should be a "no sugar" extract
- 2 teaspoons fresh lime juice (or lemon juice, if you prefer)
- 2 whole eggs
- 3 egg yolks
- 1/3 - 1/2 cups pecans, processed into crumbs
- 1 T. butter
- 1 t. splenda
Directions
Preheat oven to 400 degrees F. Spray the cake pan bottom and sides witha flavorless or butter-flavored nonstick cooking spray. Cut a piece of baker's parchment paper the size of the bottom and place inside. Spray this with spray as well. Set aside.
In a shallow roasting pan (that's big enough to fit the cake pan inside), pour about 1-inch of water and place it on the center rack of the oven to preheat.
IF including the crust, put pecans, butter and splenda in a food processor and pulse to form a moist mixture. Use this as if you were making a graham cracker crust. Put just enough butter so the pecan crumbs stick together, careful not to put too much or your texture will be off. Press this into the bottom of your cake pan as evenly as possible.
Completely soften cream cheese at room temperature or microwave for a minute or two. In a large mixing bowl, stir or mix with hands: softened cream cheese, sour cream and sugar substitute until well mixed. You don't want to use a mixer in this recipe or the incorporated air will prevent the texture from being dense and rich.
In a separate bowl, mix heavy cream, vanilla, lime juice, eggs, and egg yolks until well blended.
Pour the egg mixture into the cream cheese mixture. Stir or mix with hands until well blended.
Pour batter into the prepared cake pan. Place pan into the heated water bath in the oven. Bake for 15 minutes at 400, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn off the oven and leave the cake in the oven to cool slowly for 3 more hours. (This will keep the cake nice and tall and prevent the top from cracking.) Remove and refrigerate before serving. Serve chilled.
Nutritional Information (both assume using powdered Splenda. Carbs will be less if using liquid Splenda.)
WITH crust (calculated using 3 oz. pecans and 1 T butter for the crust.)
16 servings per cake
WITHOUT crust:
16 servings per cake
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