Beachgirl's Basic Low Carb Cheesecake
- Ready In:
- 2hrs 20mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
- 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
- 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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Reviews
-
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.
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This is the second time I made this. I ised 3 eggs so all ingredients were 3/4 of recipe's. It was great in a 7" springform. I didn't use the lemon Juice nor the blueberries. Even though I don't care for heavy flavorings, I might try new subtle flavors of organic pure syrups I'm trying in rose and/or lavender..Really good recipe, even when I didn't check after the 2nd hour to see if it seemed to be cooked enough. It was fine. Thank you for the recipe!
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This is the best Low Carb cheesecake I've ever had and my boyfriend has gotten really good at making it, so I request it for birthdays and holidays. Can be customized with different flavor extracts and/or toppings. I prefer it with a crust made from roasted and crushed pecans and sweetener, and about 1 cup sweetened sour cream added to the top after baking. It's even better made with Swerve, rather than Splenda, but good either way.
RECIPE SUBMITTED BY
CinLin
Lexington, 56
<p>I live in Lexington KY. My all-time favorite cookbook is one given to me by my mom: The Settlement Cookbook, edited by Mrs. Simon Kander. I have two copies, the one my mom gave me (not hers, but a copy she found at a tag sale, totally falling apart, copyright 1941) and another in mint condition I bought at a used book store. My second favorite a first edition (1930) Betty Crocker picture cookbook. I own hundreds of cookbook, and love them all!</p>