No Crust Cheesecake - Sugar Free |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 12 |
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I have not tried this recipe. I got this recipe from The Everything Low Carb Cookbook. You can vary the flavor by substituting different extracts for citrus extracts, but always add the vanilla extract. Ingredients:
1 tablespoon butter, for greasing |
2 lbs cream cheese, at room temperature |
1 cup sugar substitute |
4 eggs, at room temperature |
1/4 teaspoon orange extract |
1/4 teaspoon lemon extract |
2 tablespoons heavy cream |
1 teaspoon pure vanilla extract |
Directions:
1. Preheat oven to 350. Butter the bottom and sides of a 9-inch spring-form pan and set aside.
2. Using an electric mixer, beat the cream cheese on medium speed until it's very smooth. Slowly beat in the sweetner 1 tablespoon at a time. Then, add the eggs 1 at a time, beating well after each addition. Add the remaining ingredients, scrape down the bowl, and stir to combine.
3. Pour the cheesecake batter into the prepared spring-form pan and smooth the top with a rubber spatula. Bake for 10 minutes. Turn down the heat to 275 and bake for approximately 1 hour, or until the edges are lightly browned (the cheesecake may be cracked on top). Turn off the oven.
4. Remove the cheesecake from the oven, run a thin bladed knife around the edge of the pan, and return the pan to the oven to cool slowly. If the center of the cheesecake still looks a little undercooked, it will firm up in the oven as it slowly cooks.
5. Cover the cooled cheesecake with the plastic wrap and refrigerate overnight, or up to 3 days. To serve, run a knife around the edges again and remove the sides of the springform pan.
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