Recipe: Low Carb Cheesecake

Low carb cheesecake

It was my husbands birthday the other day so I made him a beef rib eye with bacon/cream sauce (I really recommend you check out my fan page on Facebook so you get notified when I post new stuff!) and this low carb cheesecake. We’ve pretty much stayed away from artificial sweeteners and deserts and only had them on special occasions (ok, I put some sugar free syrup in my coffee from time to time and sometimes can’t resist Coke Zero). This was indeed a special occasion so we decided to throw together a simple cheesecake recipe.

Step one – Heat your oven to 190 °c (375 °F) Measure a cup of almond meal. I would have used blanched almond meal but I didn’t have any so I just chopped up some raw almonds in my food processor.

Low carb cheesecake

Step two – Throw the almond meal in a bowl, add 2 tablespoons melted butter, 2 tablespoons Splenda (or other sweetener) and a teaspoon of cinnamon. Mix it well.

Low carb cheesecake

Step three – Press the mixture firmly into an oven proof dish. Bake that sucker for 8-10 minutes.

Low carb cheesecake

Step four – While the almond mixture bakes and fills your nose with subtle cinnamon smell, whip 400 grams (0.75 pounds (sorry if that’a weird conversion)) of regular cream cheese (no low fat stuff, please) until it’s fluffy.

Low carb cheesecake

Step five – Add 2 eggs, 1 teaspoon vanilla essence, 1 teaspoon lemon juice, just over half a cup Splenda (or the equivalent amount of another sweetener), 2 tablespoons sour cream (full fat of course) and blend. You´ll want to stop mixing it and scrape the sides of the bowl once in a while so  there are no lumps. The mixture should be really smooth.

Low carb cheesecake

Step 6 – Pour the smooth cream cheese mixture over the almond crust (I hope you remembered to take it out of the oven) and admire it.

Low carb cheesecake

Yeah, looks good doesn’t it?

Low carb cheesecake

Step seven – Set your oven to 175 °c (350 °F). Now place your oven proof dish in a bigger pan and pour boiling water in the bigger one so it goes around the sides.

Low carb cheesecake

Step 8 – Bake the cake for 60-90 minutes and check on it frequently. When you see that it’s firm (try giving it a little shake or check lightly with your hand, don’t burn yourself) and slightly soft in the middle (you can also see if the center is around 67 °c (155 °F)) take it out of the oven an let it cool completely (best served cold).

Steps 9-18 – EAT ALL THE CAKE!

Low carb cheesecake

Not all at once though! Since we had this rectangular dish we cut it into 9 small pieces. We were both full after 1 piece but we just ate dinner so there wasn’t much room. Otherwise I probably could have easily eaten two pieces. The original recipe I followed had double the amount of cream cheese mixture but I though this was just fine. You can try it if you like but it will of course have more calories and carbs.

The verdict: It was good! Even better the day after. I’m not a big fan of the artificial sweetener aftertaste but it wasn’t that bad. I would have loved a bit of whipped cream and perhaps some raspberries. That would have added to the carb count though as the cream has carbs and ½ cup of fresh raspberries has 3.5 grams net carbs. This is why I think of deserts like this one a once in a while treat. It’s pretty high in calories so if you chomp down cheesecake everyday – even low carb – you might not lose weight as fast. Plus not everyone can handle the artificial sweeteners.

This is a very basic recipe and you can modify it as you like. If you do and make a winner cheesecake, please let me know so I can try it 🙂 

Nutritional info: Calories – 296, Net carbs – 5, Fat – 26, Protein – 10.

 

Low carb cheese cake – recipe

Crust:

1 cup almond meal

2 tablespoons melted butter

2 tablespoons Splenda

 

Preparation of the crust:

Mix the ingredients and place firmly on the bottom of an oven proof dish. Bake at 190 °c (375 °F) for 8-10 minutes.

 

Cream cheese mixture:

400 grams (0.75 pounds) cream cheese

2 eggs

1 teaspoon vanilla extract

1 teaspoon lemon juice

Just over 1/2 cup Splenda

 

Preparation of the cream cheese mixture:

Beat the cream cheese until it’s nice and fluffy. Add other ingredients and beat until smooth. Scrape the sides of the bowl once in a while. Pour everything over the almond crust, place the oven dish in another bake proof dish and pour boiling water around the sides. Bake it for 60-90 minutes at 175 °c (350 °F) checking often. When it’s firm but a little soft in the middle take it out and cool completely.

 

10 Comments

  1. Lana August 29, 2012
    • Lilly August 29, 2012
    • Morgan May 17, 2016
  2. Beth September 21, 2012
  3. JW October 17, 2012
  4. JW October 18, 2012
    • Lilly October 18, 2012
  5. Melanie Carcione November 9, 2015
  6. mandy cat August 12, 2016
  7. Mim November 24, 2016

Leave a Reply