mmmm Cheesecake! {and it's Gluten Free!!}

mmm. Cheesecake, anyone?
This low carb version is also gluten free {and SO good}!
This version makes 10+ generous sized pieces.

Low Carb Cheesecake Recipe: 

3 (8 oz.) packages of cream cheese, softened
40 grams Splenda with fiber (or 22 grams regular Splenda) or equivalent
2 tsp vanilla
3 whole eggs + another yolk----all at room temperature
1 cup sour cream

butter at room temperature to grease pan

Preheat oven to 355 degrees for dark pans (non-stick pictured above) 
or 375 for lighter spring form pans {spring form is highly recommended}.

**You'll also need a lipped pan larger than your spring form to 
create the water bath (aka bain-marie) required for this cake...
without it, the smooth creaminess you'll expect won't be there.**

Blend softened cream cheese in a stand mixer until completely smooth. 
Add sweetener, vanilla, sour cream & blend thoroughly. 
Add room temperature eggs one at a time
until fully incorporated on medium speed. 

Butter spring form pan well & pour batter in. 
Place pan in a water bath and bake for 50-60 minutes until center is firm. 
Refrigerate overnight or at least 8 hours before serving 
& keep left overs in an airtight container in the fridge.

There's no crust to this particular cheesecake. 
If crust is a must, crumble Amy's gluten free shortbread cookies 
(almond is lower in carbohydrates than the other versions 
& it's super yummy, too!) on your plates before serving.


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