Prep 15 mins
Cook 2 hrs
This is a basic cheesecake recipe I discovered a couple years ago when we were following a lo carb lifestyle. We are attempting to get back into it now, so I'm posting my favorites to bee able to keep track of them. I like to add a little more lemon or even substitute another flavor to add different variety of tastes. You can use regular cream cheese, but I prefer to try and lower the fat content as well . The taste will vary depending upon the sugar substitute you use. I prefer splenda as others can leave a bitter taste. It's really important to handle the batter very gently or it will crack on the top.
- 32 ounces neufchatel cheese, room temperature
- 1 cup Splenda granular or 1 cup other sugar substitute
- 2 teaspoons vanilla, abstract
- 1 -2 teaspoon lemon juice (add more for a more lemon taste)
- 4 large eggs, plus
- 1 egg yolk
- 3 tablespoons sour cream
- Combine Neufchatel Cheese and Splenda and blend slow to medium speed, scraping sides of bowl, with an electric mixer.
- Add all remaining ingredients, except eggs, blending until smooth and no lumps.
- Add eggs and extra yoke one at a time blending very slowly just until incorporated into batter. This is where you want to make sure you don't over blend.
- Cover outside of a nonstick 9" spring form pan with foil creating a water tight barrier and pour in mixture. Place the spring form pan into a larger pan and fill with water half the depth of spring form to create a water bath.
- Place water bath and cheesecake batter in preheated 300 degree oven for 1 hour. Reduce heat to 200 degrees and bake 1 more hour.
- Turn off oven and leave cheesecake in oven until completely cool. It's okay to leave it for several hours. Once cool, remove spring form pan, cover with foil and refrigerate.