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Dusky Beauty
True Blue Farmgirl
1108 Posts
Jen
Tonopah
AZ
USA
1108 Posts |
 Posted - Apr 19 2011 : 5:56:47 PM
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I hit on this recipe on the web recently on an Atkins site, and it's the tastiest and easiest baked cheesecake I've ever made, Low carb or otherwise! I can't wait to try it out with some natural farm ingredients, so please let me know how yours turn out!
3- 8 ounce packages of Neufchatel or Cream Cheese
1 Cup Splenda (normal sugar would bring up the carb count, but i'm sure it will work)
2 Tsp Vanilla Extract
3 whole eggs
1 cup sour cream
Enough almond meal to dust the bottom of your spring form pan.
1. Soften cream cheese in a large bowl.
2. With an electric mixer, blend cream cheese ALONE until creamy and of an even consistency.
3. Add sugar, vanilla and sour cream and blend until incorporated.
4. *Important* Add eggs ONE at a time and blend after each until incorporated into batter.
5. Rub butter or stick margarine on inside of pan to prevent sticking, dust bottom of pan with almond meal if a crust is desired. If you dont care for crust, or want to bake the batter in custard cups, you can spray the pan with nonstick spray.
6.Add Batter to pan.
7. To prevent the top of your cake cracking, and to keep it moist, Place first pan in a larger pan filled with water. I've done it both ways and didn't notice too much difference in the finished product.
8. Place both pans in oven for 45 minutes or until somewhat firm in the center.
Serves 8
Yummy with fresh whipped cream and berries, or some tasty chocolate or caramel syrup drizzled on top.
As written, about 6 carbs per serving, and extremely satisfying!
After eating an entire bull, a mountain lion felt so good he started roaring. He kept it up until a hunter came along and shot him. The moral: When you're full of bull, keep your mouth shut.” ~Will Rogers |
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Best. Lowcarb. Cheesecake. Ever.
