Basic Low Carb Cheesecake Recipe

32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
4 eggs
1 egg yolk
3 tablespoons sour cream

With an electric mixer, combine the cream cheese and splenda at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don't believe any one who tells you it is normal for a cheesecake to be cracked; it isn!&t.) Always treat the batter gently.

Pour the mixture into the springform pan. 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. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in a 300-degree preheated oven. Cook for 1 hour and 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 overnight at this point. Cracks can also occur when a cheesecake cools too quickly.

It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the spring form pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan. (may substitute 1 cup of Davinci Syrup which reduces carb count to 3 for each serving!) Great Low Carb Cheesecake Recipe.

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Low Carb Cheesecake Recipe

This low carb cheesecake recipe substitutes sugar for Splenda. There are many other types of low carb sweetener you could use, so if Splenda isn't available, just substitute for what you have available. Remember that 1 tsp of one type of sweetener isn't always equal to 1 tsp of another brand. So please check to make sure you get the right sweetness for your low carb cheesecake.

* 2/3 cup finely ground nuts
* 1 1/4 cups Splenda
* 1/4 cup margarine
* 3/4 cup almond flour

Using your hands, mix together well and then pack firmly pack into the base of a 10" cheesecake pan covering the bottom evenly.
Low Carb Cheesecake: Filling

* 24oz (3 8oz packets) of softened cream cheese.
* 1 1/4 cups Splenda
* 4 large eggs
* 1 tsp vanilla (sugarfree extract)
* 1 cup of thick whipping cream
* 1/2 tsp almond extract

Beat together Splenda and cream cheese in a large bowl until creamy. Add in 1 egg at a time whilst continuing to beat mixture to desired consistency. Mix in remaining ingredients.

Pour or spoon the low carb cheesecake filling into the 10" pan.
Bake for 1 hour at 350 deg F. Turn off heat and leave in the oven with door closed 1 more hour.
Run a knife around the edge of the cheesecake and leave to cool. Then refrigerate for a further hour until completely set.

Low Carb Cheesecake: Topping

Simply select some low carb berries and sprinkle with a selection of roughly chopped nuts.

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Low Carb Cheesecake Recipe

* 1 (8 ounce) package fat-free cream cheese
* 1 (15 ounce) container part-skim ricotta cheese
* 1/2 cup fat-free sour cream
* 3 egg whites
* 1 tablespoon all-purpose flour
* 1/2 cup granular sucrolose sweetener (eg. Splenda™)
* 1 teaspoon vanilla extract

1. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9 inch pie plate.
2. In a medium bowl, mix together the cream cheese, ricotta cheese, sour cream and egg whites until smooth. Stir together the flour and sugar substitute; mix into the cheese batter along with vanilla. Pour into the prepared pie plate and smooth the top.
3. Bake for 60 minutes in the preheated oven, or until the top is nicely browned. Cool completely before slicing and serving.

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Low Carb Cheesecake - Sugar-Free Cheesecake Recipe
http://lowcarbdiets.about.com/od/desserts/r/lcarbcheesecake.htm
Comprehensive resources for the low-carbohydrate dieter. We offer online shopping, a monthly magazine, articles, recipes, etc - all in one convenient place!

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http://www.lowcarbfriends.com/bbs/showthread.php?t=270370
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http://www.cdkitchen.com/recipes/recs/31/
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Basic Low Carb Cheesecake Recipe
http://www.cdkitchen.com/recipes/recs/31
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