Best 2 Carb Friendly Cheesecake W S F Strawberry Glaze Recipes

Carb-friendly cheesecakes are a delight for those seeking a delicious treat without sacrificing their health goals. With a creative balance of ingredients, it is possible to enjoy the creamy richness of cheesecake while minimizing the impact on carbohydrate intake. This article aims to guide you in finding the best recipe for a carb-friendly cheesecake with a delectable strawberry glaze, providing options that satisfy your cravings without compromising flavor or texture. Get ready to explore a world of sweet indulgence that fits your dietary needs and preferences!

Check out the recipes below so you can choose the best recipe for yourself!

GLAZED STRAWBERRY CHEESECAKE

Glazed Strawberry Cheesecake image

This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 16 servings.

Number Of Ingredients 14

Ingredients

3/4 cup ground pecans
3/4 cup crushed vanilla wafers (about 25 wafers)
3 tablespoons unsalted butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-2/3 cups sugar, divided
3 teaspoons vanilla extract, divided
4 large eggs, lightly beaten
1 cup sour cream
GLAZE:
4 teaspoons cornstarch
1/3 cup orange liqueur
1 jar (10 ounces) seedless raspberry spreadable fruit
1 pound fresh strawberries, hulled and sliced

Steps:

Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.

Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

KETO CHEESECAKE BITES

Keto Cheesecake Bites image

Delicious keto-friendly cheesecake bites filled with cream cheese and topped with strawberry glaze.

Provided by Ashley (Hip2Save Sidekick)

Yield 12

Number Of Ingredients 13

Ingredients

1 cup almond flour
2 tablespoons keto sweetener, I used Monk Fruit
3 tablespoons butter, melted
16 oz. cream cheese, room temperature
1/2 cup keto sweetener, I used Monk Fruit
1 egg, room temperature
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon salt
1 lb. strawberries, sliced
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon keto sweetener

Steps:

Preheat oven to 325 degrees. Line a standard 12 cup cupcake pan with cupcake liners and set aside.
To make the crust: In a mixing bowl, combine almond flour, keto sweetener, and melted butter.
Scoop a tablespoon size of crust into each cupcake liner. Press down the crust with the back of a spoon firmly. Set aside.
Making the filling: In a large mixing bowl, add in cream cheese, beat with an electric mixer until smooth. Add in keto sweetener, salt, and egg and mix until incorporated. Mix in vanilla and lemon zest.
Scoop out about 2-3 tablespoons of cream cheese filling and add to cupcake liner. Repeat the process until all cupcake liners are filled.
Bake in the oven for 20 minutes. Remove from oven and allow mini cheesecakes to cool completely. Once cooled, place in the fridge for 1-2 hours to firm up before serving.
To make the strawberry glaze: In a saucepan, add in sliced strawberries, water, lemon juice, and keto sweetener. Simmer on low for 20 minutes. Remove from stovetop and allow to cool down.
Add a dollop of strawberry glaze onto each mini cheesecake and serve.
Store leftovers in the fridge in a sealed container.

Tips:

Use a springform pan with a removable bottom for easy slicing and serving.
Make sure the cream cheese is at room temperature before mixing, this will help it blend smoothly.
Use a food processor or blender to grind the almond flour into a fine powder.
Press the almond flour crust firmly into the bottom of the pan to prevent it from crumbling.
Bake the cheesecake in a water bath to prevent it from cracking.
Chill the cheesecake for at least 4 hours, or overnight, before serving.
Garnish with fresh berries or a low-carb glaze before serving.

Conclusion:

This carb-friendly cheesecake is a delicious and satisfying dessert that can be enjoyed by people on a low-carb diet. With its creamy texture, rich flavor, and sugar-free strawberry glaze, this cheesecake is sure to be a hit at your next party or gathering. So next time you're craving something sweet, give this recipe a try!