Beachgirl's Basic Low Carb Cheesecake

Recipe by CinLin
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READY IN: 2hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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).
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