Low Carb Cheesecake Recipe - Recipe For Low Carb Cheesecake
32 ounces cream cheese
1 cup splenda
1 teaspoon vanilla extract
1 teaspoon lemon juice
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. Overmixing
the eggs is a contributing cause of cracked
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.
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!)
Courtesy of http://www.cdkitchen.com