Dorothy Bell’s
Low Carb Cheesecake
I had to think about this because I don’t use a written recipe any longer. It is low carb. Each slice has about 11 grams. I use Splenda as a sweetener. I use stuff that is around my house but if you are a micro manager cook you can buy thickeners and other things to reduce the carbs even more.
This is a very easy recipe.
Our son Adam says that this is the best cheesecake he has ever had and as many of you know Adam is a gourmet cook and is very critical about food.
If you are serving it for company I suggest you make it the day before and chill.
Cheese Cake
Crust Carbs
1 1/4 cup of Almonds 22.5
3 tbs Splenda 1.5
3 tbls of marg 0.3
Cake
3 `250 Gram PKs of Cream Cheese 25
2/3 c whipping cream 4.36
2/3 sour cream 6.48
4 eggs 2.4
1 1/4 c Splenda 30
2 tsp vanilla extract 1
Topping
1 1/2 c blue berries 31
1 cup water 0
2 tbls corn starch 15
Total carbs 139.54
per slice (12 per) 11.62833
This is a very easy recipe. It is a lower carb recipe that I have adapted from a multitude of sources. It has about a third to a half the carbs of regular cheescake. (I make this for the diabetic in my life. He is not concerned with calories….just sugar and carbs.)
Regardless it tastes wonderful and is easy to throw together using common household ingredients. Great for presentation and company!
Notes
Please buy a 9 inch springform pan. If you love cheesecake you will be making this often.
Go to a Dollar store and buy an aluminum cake pan that can be moulded around that pan because you are cooking the cake in a waterbath.
In a pinch you can use layers of tin foil to surround the springform but that often leaks. Just buy an aluminum tin and save it for the next time you make this cheesecake.
Crust
Mix the crust ingredients in either a large Ninga blender or mixer for 2 minutes. Mix until ground up and so the almond slices are unrecognizable. Put in springform pan and use the back of a spoon to spread the mixture evenly to the bottom.
Put in a preheated oven at 325. Cook for approximately 10 minutes and remove when slightly brown. Cool.
When cool mould the disposable aluminum cake pan around the springform. You are making a waterproof seal around the cake pan. It is not to look pretty.
Filling
In a blender, food processor, mix small pieces of all the cream cheese, the Splenda, and vanilla until creamy. Slowly add eggs one by one. Then add sour cream and cream slowly. Mix until smooth.
The batter will look like very thin pancake batter.
Pour over the cooled crust.
Cook in a water bath (This prevents cracking)
Put the cakepan in a roaster or pot. Add boiling water to surround the cake pan about 2/3 of the way up.
Cook at 325 for 1 ½ hours or until the cake is set on the edges and firm but giggles in the center.
Cooling
After cooking leave in the oven with the door open for an hour. Take out and leave on the counter for about an hour.
Then put in the fridge. Make a topping.
Take a knife around the pan sides to ease the separation of the cake. Pop the springform and remove. Slice and pour topping over each slice. (I slice into quarters and then slice each quarter into 3rds)
This cheesecake freezes really well. I just separate each piece on a large plate. Pour topping and freeze. Once hard I separate each piece and put into a bag. I feed Bill one a day.
