Low Carb Cheesecake (induction safe when crustless)

[LookingForward]

Low Carb Cheesecake

Ingredients
cake:

• 4 packs Philedelphia Original cream cheese (8 oz. each), softened
• 1/2 cup sour cream
• 1 cup equivalent sugar substitute (recommended: Splenda or even better, concentrated liquid splenda)
• 1/3 cup heavy whipping cream
  
  
• 1 tablespoon vanilla extract, should be a "no sugar" extract
• 2 teaspoons fresh lime juice (or lemon juice, if you prefer)
• 2 whole eggs
• 3 egg yolks

optional "crust" (add this when you get to OWL and add nuts)

• 1/3 - 1/2 cups pecans, processed into crumbs
• 1 T. butter
• 1 t. splenda

Equipment: 1 (8-inch) cake pan

Directions

Preheat oven to 400 degrees F. Spray the cake pan bottom and sides witha flavorless or butter-flavored nonstick cooking spray. Cut a piece of baker's parchment paper the size of the bottom and place inside. Spray this with spray as well. Set aside.

In a shallow roasting pan (that's big enough to fit the cake pan inside), pour about 1-inch of water and place it on the center rack of the oven to preheat.

IF including the crust, put pecans, butter and splenda in a food processor and pulse to form a moist mixture. Use this as if you were making a graham cracker crust. Put just enough butter so the pecan crumbs stick together, careful not to put too much or your texture will be off. Press this into the bottom of your cake pan as evenly as possible.

Completely soften cream cheese at room temperature or microwave for a minute or two. In a large mixing bowl, stir or mix with hands: softened cream cheese, sour cream and sugar substitute until well mixed. You don't want to use a mixer in this recipe or the incorporated air will prevent the texture from being dense and rich.

In a separate bowl, mix heavy cream, vanilla, lime juice, eggs, and egg yolks until well blended.

Pour the egg mixture into the cream cheese mixture. Stir or mix with hands until well blended.

Pour batter into the prepared cake pan. Place pan into the heated water bath in the oven. Bake for 15 minutes at 400, then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn off the oven and leave the cake in the oven to cool slowly for 3 more hours. (This will keep the cake nice and tall and prevent the top from cracking.) Remove and refrigerate before serving. Serve chilled.

Nutritional Information (both assume using powdered Splenda. Carbs will be less if using liquid Splenda.)

WITH crust (calculated using 3 oz. pecans and 1 T butter for the crust.)
16 servings per cake


WITHOUT crust:
16 servings per cake

[Ran-D]

This is the second time I have made this for my family and it is a hit. Thanks for the recipe.

[KittyMomma]

THANK YOU THANK YOU THANK YOU!

I made up a cheesecake from your recipe (but with a little less sweetener) and it was so absolutely delicious!

I read these recipes thinking to myself.. oooh sounds good, but um, way to complicated.
But finally I buckled down and printed out your post. I am so happy!

I now have 15 slices in my freezer for my special treats. (made it yesturday)
My husband loves cakes so I made him some regular cupcakes to keep him away from my 'baby'.

[DAWNIMMEL]

I will have to look, I had a recipe that much easier and very good. About two months ago I had the low carb cheesecake at the cheesecake factory. It was wonderful...
Dawn

[MamaWants2RunAgain]

Cooking this now!

Can't wait until it's done...

I improvised a bit and took about a cup of the batter, added a few tablespoons of unsweetened cocoa powder and then spread the mixture on top to make a thin chocolate layer above the plain...we'll see if I ruined it but I just couldn't help myself, if it doesn't have chocolate in it than it's really not worth it to me

[At Home in Europe]

I'm going to the commissary and get all the ingredients for this tonight. I'm totally stoked about this recipe. Thank you!!!

[soxfan]

that sounds really good! thank you! i am going to wait until next week when i can have the nuts!!

[FatBottomGirl]

Originally Posted by MamaWants2RunAgain

Cooking this now!

Can't wait until it's done...

I improvised a bit and took about a cup of the batter, added a few tablespoons of unsweetened cocoa powder and then spread the mixture on top to make a thin chocolate layer above the plain...we'll see if I ruined it but I just couldn't help myself, if it doesn't have chocolate in it than it's really not worth it to me

Hey Mama: How this turned out with adding the cocoa powder?

[Sassymom2Three]

Can you add fresh fruit in the introduction phase? I love cheesecake and I can do w/o crust but I need a little more flavor like strawberries or cherries?

[shari_dawn]

I just had a great idea, (I hope it works). I'm going to make this with a little less splenda and I'm going to try making this in my muffin pan. That way I have 16 individual servings that I can freeze and thaw out when I want one. Yummmy. Can't wait! I think it would also help avoid those many desserts at Easter Dinner!!!