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.
Provided by RussArulo
Categories Cheesecake
Time 2h10m
Yield 1 cheesecake, 12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
LOW CARB ATKINS FRIENDLY CHEESE CAKE
Make and share this Low Carb Atkins Friendly Cheese Cake recipe from Food.com.
Provided by Nocarbmama
Categories Pie
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven To 375 Degrees F.
- Soften cream cheese in a large bowl. (Or microwave on defrost for 5 minutes.).
- With an electric mixer, blend cream cheese until creamy for one minute.
- Add sugar,eggs,vanilla and sour cream and blend until incorporated.
- Spray a 9' Round cake pan with Pam cooking Spray to prevent sticking.
- Add Batter to cake pan.
- Bake in oven for 45 minutes or until somewhat firm in the center. It will be brown and cracked around the edges. A true New York style cheese cake. If you do not want it to get real brown about halfway through the baking process put a tent of aluminum foil over it but make sure it does not touch top of cheese cake.
- You can substtitute whipped non sugared whipping cream that you made yourself without sugar instead of the sour cream.
- 5 carbs per serving. Whole cheese cake contains 8 servings.
Nutrition Facts : Calories 385.7, Fat 36.6, SaturatedFat 20.3, Cholesterol 178.4, Sodium 323.2, Carbohydrate 7.3, Sugar 6.4, Protein 8
CRUSTLESS CHEESECAKE
More like a cheese cake pudding than a cake, but very delicious. I tried this while on the Atkins diet. It is amazing and Low-Carb, but very high fat. Try different jello flavors to find your favorite. Just took a guess at the servings... eat as much as you like!
Provided by Devon S
Categories Cheesecake
Time 10m
Yield 10-15 serving(s)
Number Of Ingredients 5
Steps:
- Allow cream cheese to soften at room temperature.
- Prepare whipping cream by adding vanilla and half of the jello and some sweetner.
- Beat using a handheld mixer until it forms peaks.
- Mix the cream cheese, remaining jello and sweetner until smooth.
- Fold in the whipped cream.
- Let cool in the fridge for about an hour.
- Will last in the fridge for over a week!
Nutrition Facts : Calories 203.8, Fat 20.7, SaturatedFat 12.9, Cholesterol 70, Sodium 123.5, Carbohydrate 1.8, Sugar 0.1, Protein 3.3
CRUSTLESS CHEESECAKE
Make and share this Crustless Cheesecake recipe from Food.com.
Provided by lilkittykt
Categories Cheesecake
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees, coat an 8 inch square baking dish with nonstick cooking spray.
- In a large bowl, combine the cream cheese and 1/2 C sugar; beat well, beat in the eggs, one at a time, then beat in 1/2 tsp vanilla and 1/4 tsp lemon juice until well combined.
- Spoon mixture into the baking dish and bake for 40-45 minutes, or until golden; remove from the oven and let cool for 10 minutes, do not turn off the oven.
- Meanwhile in a small bowl, combine the sour cream and the remaining 1 TBS sugar, 1/2 tsp vanilla, and 1/4 tsp lemon juice; mix well, spread over the top of the cheesecake and bake for 10 minutes.
- Let the cheesecake cool, then cover and chill for at least 4 hours, or overnight.
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- Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
- Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
- Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
- Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
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