Low Carb Limoncello Cheesecake Recipes

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LOW-CARB CHEESECAKE

A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!

Provided by Holistic Yum

Categories     Desserts     Cakes     Cheesecake Recipes

Time 5h10m

Yield 16

Number Of Ingredients 10



Low-Carb Cheesecake image

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.

Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g

2 cups blanched almond flour
⅓ cup butter, melted
3 tablespoons powdered erythritol sweetener
1 teaspoon vanilla extract
4 (8 ounce) packages cream cheese, softened
1 ¼ cups powdered erythritol sweetener
3 large eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
¼ teaspoon lemon zest

LIMONCELLO CHEESECAKE

Limoncello is so tasty to bake with. You need a food processor for this recipe. This is the best cheesecake I have ever made!

Provided by Aimchick

Categories     Cheesecake

Time 1h35m

Yield 14 serving(s)

Number Of Ingredients 10



Limoncello Cheesecake image

Steps:

  • Preheat the oven to 350 degrees F. Spray the bottom of a large spring form pan with nonstick cooking spray. Finely grind the biscotti in a food processor. Add the melted butter and 1 tablespoon of lemon zest, and process until the crumbs are moistened. Press the crumb mixture over the bottom (not the sides) of the prepared pan. Bake until the crust is golden, about 15 minutes. Cool the crust completely on a cooling rack.
  • Blend the ricotta in a clean food processor until smooth. Add the cream cheese and sugar and blend well, stopping the machine occasionally and scraping down the sides of the work bowl. Blend in the limoncello, vanilla, and remaining 2 tablespoons of lemon zest. Add the eggs one at a time, and pulse just until blended. Scrape down the sides of the bowl as needed.
  • Pour the cheese mixture over the crust in the pan. Place the baking pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the baking pan. Bake until the cheesecake is golden and the center of the cake moves slightly when the pan is gently shaken, about 1 hour (the cake will become firm when it is cold).
  • Transfer the cake to a rack; cool 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days. Cut the cake into squares and serve.

nonstick cooking spray
8 ounces purchased biscotti
6 tablespoons unsalted butter, melted
3 tablespoons grated lemon zest
1 (12 ounce) container fresh whole milk ricotta cheese, drained, at room temperature
2 (8 ounce) packages cream cheese, at room temperature
1 1/4 cups sugar
1/2 cup limoncello
2 teaspoons vanilla extract
4 large eggs, at room temperature

LOW CARB LIMONCELLO CHEESECAKE

My Household Accomplice doesn't like vanilla extract - I needed a little boost for the cheesecake and remembered the Limoncello we had. There's just enough here to give the cheesecake flavor; it won't knock you out. This is a snap: make the crust in the food processor. Rinse it out. Make the filling in the food processor. Bake. Top when chilled. Eat.

Provided by One Happy Woman

Categories     Cheesecake

Time 55m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 16



Low Carb Limoncello Cheesecake image

Steps:

  • Process the crumbs, the almond meal, butter and Splenda.
  • Press into springform pan and bake 12 minutes at 325.
  • Zest the lemon and juice it.
  • Add to filling ingredients in food processor and blend until very smooth.
  • Pour into shell and bake at 325 for 30-40 minutes, or until just set.
  • Chill.
  • Mix sour cream, Limoncello and splenda and spread over chilled cake.

Nutrition Facts : Calories 361.4, Fat 31.6, SaturatedFat 15, Cholesterol 132.2, Sodium 391.4, Carbohydrate 9.8, Fiber 2.2, Sugar 1.9, Protein 12.3

2 1/2 sheets graham crackers
1 1/4 cups almonds, finely ground
1/4 cup Splenda granular
1/4 lb butter, melted
8 ounces cream cheese
8 ounces reduced-fat cream cheese
8 ounces low fat cottage cheese
4 eggs
2 teaspoons flour
1 lemon, zested rind and juice
1 1/2 cups Splenda granular
1 tablespoon limoncello
1/4 teaspoon salt
1 cup sour cream
2 tablespoons Splenda granular
1 tablespoon limoncello

BEST EVER LOW CARB CHEESECAKE

I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!

Provided by ACanadian

Categories     Cheesecake

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 7



Best Ever Low Carb Cheesecake image

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.

Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4

2 lbs cream cheese (not light, it has more carbs!)
1 cup Splenda granular (or use the equivalent sweetening power of your favourite sugar substitute...liquid splenda lowers th)
4 eggs
1 egg yolk
1 tablespoon lemon juice
2/3 cup regular sour cream
1 teaspoon vanilla

CHEESECAKE AL LIMONCELLO

I had a almost full bottle of Limoncello in my refrigerator and I wanted to use some of it up. I love cheesecake so while searching the web I found this one on recipegoldmine.com. Very good! Lemoncello is an italian lemon liqueur.

Provided by mary winecoff

Categories     Cheesecake

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14



Cheesecake Al Limoncello image

Steps:

  • Crust: Crumb the cookies, mix with the graham cracker crumbs and melt butter and press the mixture in the bottom and about an inch up the sides of a 9 1/2-inch springform pan.
  • Batter: Beat together the cream cheese and sugar until smooth and fluffy.
  • Add the eggs one at a time without excessive beating to avoid removing the air, followed by mixing in the remaining batter ingredients.
  • Pour into the pan and bake at 350F for about an hour or until the center of the surface is somewhat solid.
  • Remove from the oven and let rest 10 minutes.
  • Topping: Mix together the sour cream, sugar and limoncello and spread evenly over the top.
  • Bake another 10 minutes; remove and let cool to room temperature.
  • Refrigerate at least 12 hours before serving.

1/4 cup butter, melted
1 cup graham cracker crumbs
1/2 cup vanilla wafer
2 tablespoons granulated sugar
32 ounces cream cheese
1 1/2 cups granulated sugar
4 tablespoons flour
1/4 teaspoon salt
1/2 tablespoon lemon zest
4 eggs
1/2 cup limoncello
2 cups sour cream
1/4 cup granulated sugar
1 teaspoon limoncello

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