Sep 092012
 

I know it seems crazy to consider, but it is actually possible to make a cheesecake (that most indulgent of deserts) with only 2 grams of carbohydrates per serving.  The following recipe was proclaimed by my daughter Lauren (who is quite the Cheesecake lover) as “Yummy!”   I think the almond-meal crust actually comes out better than a traditional graham cracker crust.  The first time making this it might seem that it is complicated because of the two step process of baking the crust and then the cake, but the second time around it should seem much simpler.  I also think the water bath might be intimidating to some, but really it turned out to not be that big a deal.

Each serving has 2 grams effective carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories



Low-carb Cheescake

Serves 16
Prep time 30 minutes
Cook time 1 hour
Total time 1 hours, 30 minutes
Allergy Egg
Dietary Diabetic
Meal type Dessert
Misc Serve Cold
Occasion Birthday Party, Casual Party, Formal Party

Ingredients

Crust

  • 2 cups Almond Meal
  • 3 tablespoons melted butter
  • 3 tablespoons sugar free equivalent (Stevia is recommended)

Filling

  • 1 1/2lb Cream cheese
  • 4 Eggs (Room temperature)
  • 1 1/2 teaspoon Lemon Juice
  • 1 1/3 cup Sugar free equivalent (Stevia is recommended)
  • 1/4 cup Sour cream

Fillinh

  • 1 1/2 teaspoon Vanilla

Note

I would not recommend low fat variations on this recipe.  Substituting low fat cream cheese, source cream and butter will leave the recipe markedly loose.

Directions

Crust
Step 1.
Combine ingredients for crust, and press into the bottom of a springform pan.
Step 2.
Bake at 375 for 8 to 10 minutes, until fragrant and beginning to brown.
Filling
Step 3. Reduce the oven to 350
Step 4.
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
Step 5.
Pour the batter over the crust. Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Try to wrap the foil very tight to reduce water seeping through into the pan.
Step 6.
Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven. I found this to be much closer to 60 minutes than 90.
Step 7.
Chill completely and then serve with chopped strawberries mixed with sugar free jam

Sorry, the comment form is closed at this time.