Ultimate Cheesecake, Low Carb |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 10 |
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Who says you can't have dessert on a low carb diet? This is an awesome, easy recipe for anyone on a low carb diet. Original recipe taken from The Ultimate Low Carb Cookbook. My version has been tweaked a little. Ingredients:
1/2 cup pecans, finely chopped |
cooking spray |
3 (8 ounce) packages reduced-fat cream cheese, softened to room temperature |
3/4 cup splenda granular |
4 large eggs |
1 1/2 teaspoons vanilla extract |
1/4 cup whipping cream |
1/2 cup whipping cream |
3 teaspoons splenda granular |
Directions:
1. Spray bottom and sides of pan. I use a glass pie dish but if you have a springform pan, use it.
2. Preheat oven to 350°.
3. Finely chop the nuts and spread on bottom of pan.
4. In a large mixing bowl using a hand mixer, blend 3 packages of softened cheese until creamy.
5. Add the splenda and blend.
6. Blend in the 4 eggs and vanilla extract.
7. Blend in 1/4 cup whipping cream until 'batter' is creamy and fluffy.
8. Spread the batter over the nuts in the pan.
9. Place a pan of water in the oven, under the cheesecake during cooking time. OR if you have a large enough pan of water, submerge the cheesecake pan into the water so the water level is about 1/2 way up the sides of the pan.
10. Bake at 350° for 45 minutes.
11. After cheesecake has cooled make the topping:
12. In a medium bowl using a hand mixer, beat the whipping cream and splenda for about 3 minutes until very fluffy.
13. Serve chilled with a dollop of whipped cream. It's okay to add a sliced strawberry of 6 or 8 blueberries.
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