Low-Carb Crustless Cheesecake
This is an adaptation of the recipe available in the Atkins cookbook. Having had poor luck with it the first time around, and with no vanilla bean on hand, I changed a few things around to see how they worked out.
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READY IN: 2hrs 10mins
SERVES: 12
YIELD: 1 cheesecake
UNITS: US
INGREDIENTS
Nutrition- 1(8 ounce) package cream cheese
- 1(8 ounce) package neufchatel cheese
- 3
- 1⁄2tablespoon vanilla extract
- 12(1 g) packets sugar substitute
- 1⁄8cup almond liqueur
- 1
- 1teaspoon baking soda
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DIRECTIONS
- Bring cheeses to room temperature.
- Preheat oven to 350°F.
- In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
- The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
- Get some water on the boil.
- Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
- Add the hot/boiling water to the larger vessel.
- Place at or near the center rack.
- Bake for one hour.
- Turn off the oven and leave the cheesecake inside it for an hour more.
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