LOW CARB LIQUID SPLENDA CHEESECAKE
A rich and creamy cheesecake with a sweet nut crust. If you can find liquid Splenda, it saves many carbs in your daily count. Amazon carries EZ-Sweetz. Granular Splenda's carrier will add carbs to this recipe. Most of the prep time is cooling and chilling the cheesecake.
Provided by Lise in Indiana
Categories Cheesecake
Time 4h15m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325º (F).Prepare a 8" or 9" springform pan (side attached to bottom) by spraying the bottom and sides with cooking spray.Wrap the outside bottom of the pan with a double thickness of foil to protect the cheesecake when placed in the water bath.
- In a food processor, pulse the nuts with the flax seed meal until finely ground - don't over-process or you'll have nut paste! Add the sweetener and the butter and pulse a few times to combine well. Evenly press nut mixture in bottom of prepared springform pan. Bake crust for 8 to 10 minutes, till fragrant, then cool slightly. Meanwhile, prepare the filling.
- In a 2 quart bowl, beat the softened cream cheese until it is very smooth. Add the liquid Splenda and beat well, scraping the bowl occasionally.
- Add the eggs and yolk, one at a time, beating well after each one, scraping the bowl occasionally. Beat in the sour cream.
- Add the vanilla extract, lemon juice and zest and beat well. Pour filling into the cooling crust.
- Place a large roasting pan on the oven rack, then carefully place the foiled springform pan in roasting pan. Carefully pour about 8 cups of very hot water into the roasting pan, until it reaches two or three inches along the side of the springform pan. This is your Bain Marie or water bath.
- Bake the cheesecake for 1 hour, reduce heat to 250º and bake for 30 to 35 minutes, till firm. Turn off the oven and prop the oven door open and allow cheesecake to cool for 1 hour.
- Remove cheesecake from oven, run a sharp knife around sides of the pan (but do not remove sides yet) and cool on a rack for another hour.
- Loosen the side of the springform pan and carefully remove it. Chill at least 4 hours. When chilled, cut into 12 slices.
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Mukesh danish
[email protected]This cheesecake is a great way to satisfy your sweet tooth without feeling guilty.
MIZAN SUNNY
[email protected]I'm not a big fan of low-carb desserts, but this cheesecake was really good. I would definitely make it again.
Cole Rightmeier
[email protected]I made this cheesecake for my husband's birthday and he loved it. He said it was the best cheesecake he's ever had.
Liesl Pretorius
[email protected]I would definitely recommend this recipe to anyone who loves cheesecake.
Meisie Mashile
[email protected]This cheesecake is a little more time-consuming to make than some others, but it's worth it. The end result is a truly decadent dessert.
Blue XxUnicornGalx
[email protected]I followed the recipe exactly and it turned out perfect. The cheesecake was creamy and smooth, and the crust was perfectly crispy.
Venus Wenis
[email protected]Delicious! I made this for my family and they all loved it.
Kevin Van Der Byl
[email protected]This was my first time making cheesecake, and it turned out great thanks to this recipe.
Kanwal Rpt girl
[email protected]I love that this cheesecake is low-carb, but it doesn't taste like it at all. It's just as creamy and delicious as a regular cheesecake.
Sarika Khadka
[email protected]This is my new go-to cheesecake recipe. It's so easy to make and always turns out perfect.
XxGAMER_GIRLxX
[email protected]Very light and fluffy! The Splenda gave it just the right amount of sweetness.
Ibrahim Yunus
[email protected]I was pleasantly surprised by how good this cheesecake was. I'm not usually a fan of low-carb desserts, but this one was really delicious.
Iceprince Benaiah
[email protected]This cheesecake was a hit at my last dinner party! Everyone loved the creamy, smooth texture and the subtle sweetness from the Splenda.