Carbs – A low carb Cheesecake  
Ingredients:
32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
1 egg yolk
3 tablespoons sour cream
Gently combine the cream cheese and splenda. Combine all remaining ingredients except eggs. After it is thoroughly mixed you may then add the eggs and egg yolk, with your egg beater on a low setting. Once the eggs are incorporated, discontinue mixing. Over-mixing the eggs is one of the main causes of cracking in cheesecakes, although the biggest cause of cracking in cheesecakes is over cooking. Always work the batter gently.

Empty all the ingredients into your springform pan. Set the pan on top of a very large piece of aluminum foil. Fold the foil up around the pan. This will control all the moisture while cooking.  Place this pan into a larger pan. Add water so that the level comes up half way in the outer pan. This is called water bath cooking. It will apply consistant heat and gentle cooking. Cook at 300 degrees  for 1 hour and reduce heat to 200 degrees for 1 more hour. Turn off your oven and leave the cheesecake in the oven until it cools completely. Cracks may also occur if a cheesecake cools too quickly.

Run your knife around the edge of the cheesecake to separate it from the sides of the pan.  For easy removal the pan could be lined with parchment paper before the batter is poured in. Be sure to grease both sides of the paper. To ease removal, the cheesecake should be refrigerated before trying to remove it from the pan. This makes a great low carb cheesecake.

Tags: low carb cheesecake

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