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Low-Carb Cheesecake Recipe

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This recipe for Low-Carb Cheesecake, by , is from The McCormick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cissy Watson
Added: Sunday, October 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 pkgs (1 1/2 lbs) cream cheese, room temp
4 eggs, room temp
1 1/2 tsp vanilla
1 1/2 tsp lemon juice
1 1/3 C Splenda
1/4 C sour cream
crust:
1 C almond meal
2 tbsp melted butter
2 tbsp Splenda

Directions:
Directions:
Heat oven to 375 F. Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 min, until fragrant and beginning to brown. Remove crust from oven. Raise oven heat to 400 F. Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients one at a time, 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. Put the cheescake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 90 min, then turn oven off and let sit until cool. Remove from oven and chill completely.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
2 hours plus cooling and chilling
Personal Notes:
Personal Notes:
This cheesecake is a little on the dense side. It is great served with fresh fruit. Tip: If you have bricks or a pizza stone, put them on the lower rack of the oven. This will hold the heat in the oven and makes the cooling down process much slower.
Each serving has 2 g net carbs, 6 g protein and 220 calories.

 

 

 

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