Recipe by CinLin
This is a wonderful basic low carbohydrate cheesecake that was posted on the lowcarbfriends website by "Beachgirl" (a different Beachgirl than the one who posts here on recipezaar?). The basic recipe can be varied many ways by adding different flavored extracts or berries (note the blueberry option).
Top Review by Sweet Baboo
Oh my, was this good!..creamy and delicious. I googled beachgirl's cheesecake to find other variations (I made the peanut butter cup), but although the flavours change, the method, and basic ingredients are the same. I used spenda (instead of the davinci sugar-free syrup which has fewer carbs) because I plan to freeze left-overs. I cut the cheescake into 12, but next time I will cut smaller pieces. Although delicious, this is a very rich dessert. Also, I used a 9" springform pan, which gave the height I wanted for the cake, and baked perfectly in the times given.
- 2 lbs cream cheese
- 1 cup Splenda sugar substitute (I use a little less than a cup...depends on taste) or 1 cup davinci sugar-free syrup (any flavor)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 3 tablespoons sour cream
- 4 eggs, plus
- 1 egg yolk
- 1 1⁄2 cups blueberries (variation)
Directions See How It's Made
- Preheat oven to 300.
- Blend the cream cheese and sweetener at slow to medium speed.
- Add the extract, lemon juice and sour cream.
- Mix until smooth (no lumps), then add the eggs and egg yolk, one at a time, beating very slowly.
- When eggs are incorporated, do not mix any more (over-beating the batter will cause the cheesecake to crack while baking).
- Always treat the batter gently.
- *Gentlystir blueberries in at this point if desired.
- Pour the mixture into a 9 inch springform pan.
- Any size pan will do, from 7.
- 5 to 9.
- 5 inches.
- An 8 inch pan will give a more dramatic presentation, if you like a tall cheesecake.
- Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake Create a waterbath by placing the springform pan in an even larger pan and fill the larger pan halfway with water.
- Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
- Cook for 1 hour, then reduce heat to 200 degrees for 1 more hour.
- Turn oven off and leave cheesecake in until the oven is completely cool.
- The cheesecake can even be left in the oven overnight at this point.
- Cracks can also occur when a cheesecake cools too quickly.
- Place the cheesecake in the refrigerator for at least 12 hours before unmolding from the springform pan.
- Run a dull knife around the sides of the pan and then release the pan.
- Slice and enjoy!
- Try topping with fresh strawberries, blueberries, raspberries, etc.
- Note: This cheesecake freezes very well (whole or individual slices) when made with Splenda.
- Using DaVinci syrup is not recommended if you plan to freeze the cake.
- Not only can you create many different flavored cheesecakes by using DaVinci syrups (try vanilla, hazelnut, etc), but it cuts down the carbohydrate count a little.
- Also, this is a crustless cheesecake, but a wonderful nut crust that is lower in carbs than a traditional graham cracker crumb crust is an option.
- (see LowCarb Cheesecake Nut Crust, posted separately).