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    • #370525

      Low-Carb Cheesecake
      3 pkg cream cheese at room temperature4 eggs at room temperature
      1 and 1/2 tsp vanilla
      1 and 1/2 tsp lemon juice
      1 and 1/3 cups sugar equivalent of artificial sweetener
      1/4 cup sour cream
      1 cup almond meal
      2 tbs melted butter
      2 tbs sugar equivalent in artificial sweetener
      Heat oven to 375 F.
      Make the Crust: Combine the ingredients for the crust, and press into the bottom of a springform pan.
      Bake for 8 to 10 minutes, until fragrant and just beginning to brown.
      Raise oven heat to 400 F.
      Make the Cheesecake: Put the cream cheese in a mixing bowl, and beat until fluffy.

      Add the other ingredients, scraping the bowl and beaters each time, and fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour the mixture into the pan, on top of the crust.
      Put the cheesecake on a baking sheet in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F.

      Bake for 60 to 90 min, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove it from the oven.
      Chill the cheesecake completely in the refrigerator before cutting – this will take at least two hours. Top with fruit, if desired.

      Makes 16 servings.
      busy bee

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