I've developed a cheesecake recipe that I and my family love. I'm not a big advocate of eating tons of sweetener, artificial or otherwise, so I go pretty light on it in this recipe. Also, I do mine without crust because it's just easier that way. At times, I've made it with an almond flour/meal crust, which I've enjoyed, but I can go either way.
Equipment you'll need:
- 10" springform or cake pan - I use a cake pan because my springform pan is so leaky
- Electric mixer - makes life easier, but not required
- Microwave safe bowl
- Mixing bowl
- Food processor (optional)
- Large rectangular cake pan or the bottom part of a broiler pan
- 32 oz cream cheese
- 1/2 cup sour cream
- 1 cup ricotta chese
- 5 egg yolks (or 3 yolks, 2 eggs) - all depends how much/little protein you want in your cake
- 1 cup Splenda
- 1 Tbsp lemon juice
- 1 tsp vanilla
- 1/4 cup heavy cream
- cooking spray
- Preheat oven to 350 F.
- Grease your pan with cooking spray.
- Put an inch or two of water in a pan deep enough to put your springform or cake pan in and place in the oven.
- Process the ricotta cheese in the food processor for about a minute to smooth it out.
- Unwrap the cream cheese and place it in the microwave safe bowl.
- Heat the cream cheese in the microwave for between 30 seconds and 2 minutes rotating the bowl every 30 seconds. The cream cheese should get soft and a little melty, but shouldn't start to cook.
- Combine all the ingredients except the cream cheese and Splenda and mix until thoroughly blended.
- Combine the Splenda and cream cheese and blend until smooth.
- Combine both mixtures and mix just until blended.
- Pour the combined mixture into you're greased pan and place the pan in the water bath in the oven.
- Bake for one hour.
- Turn off the oven.
- Leave cake in the oven for another half hour.
- Remove the cake from the oven and place in the refrigerator. The cake should be ready to eat in about three hours.
- Enjoy!
Whether you're just trying to cut out some of the carbs in your diet, or you're going really low-carb, I hope you enjoy this cheesecake.
No matter what you're doing, let me offer a word of caution. Desserts are important for some, but sweets can be addicting for some. Indulge in dessert only as much as you need to to keep on track. Low-carb isn't a license to chronically overeat. It's about learning how to nourish your body and mind so you can be healthier.
I didn't mean to put a downer on a delicious recipe, but I know that sweets can be a slippery slope for some. I know they are for me. I tread very cautiously when eating sweets.
Hopefully I'll have another recipe or two to post soon. I've made some good stuff lately.
Later Alligator.