Low Carb Basic Cheesecake Recipes

Steps:

• Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
• Pour into a greased pie pan.
• Bake for 35 minutes at 350°F or until cracked and golden brown.

Steps:

• 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).

Steps:

• Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
• In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
• Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
• Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
• For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!

Steps:

• Combine Neufchatel Cheese and Splenda and blend slow to medium speed, scraping sides of bowl, with an electric mixer.
• Add all remaining ingredients, except eggs, blending until smooth and no lumps.
• Add eggs and extra yoke one at a time blending very slowly just until incorporated into batter. This is where you want to make sure you don't over blend.
• Cover outside of a nonstick 9" spring form pan with foil creating a water tight barrier and pour in mixture. Place the spring form pan into a larger pan and fill with water half the depth of spring form to create a water bath.
• Place water bath and cheesecake batter in preheated 300 degree oven for 1 hour. Reduce heat to 200 degrees and bake 1 more hour.
• Turn off oven and leave cheesecake in oven until completely cool. It's okay to leave it for several hours. Once cool, remove spring form pan, cover with foil and refrigerate.

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.