Beachgirl'S Basic Low Carb Cheesecake
- 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)
- 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).
cream cheese, splenda sugar substitute, vanilla, lemon juice, sour cream, eggs, egg yolk, blueberries
Taken from www.food.com/recipe/beachgirls-basic-low-carb-cheesecake-81155 (may not work)