Beachgirls Basic Low Carb Cheesecake Recipes

BASIC LOW CARB CHEESECAKE

Steps:

• Preheat oven to 300 degrees F With an electric mixer, combine the cream cheese and sugar substitute at slow to medium speed, scraping sides often. Add all other ingredients except eggs. When completely mixed (with no lumps), add the eggs and egg yolk, one at a time, beating very slowly. When eggs are incorporated, do not mix any more. Over-mixing the eggs is a contributing cause of cracked cheesecakes. (The leading cause of cracking is over-cooking, so don't believe anyone who tells you it is normal for a cheesecake to be cracked; it isn't.) Always treat the batter gently. Pour the mixture into a springform pan. Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake. Then place the barrier pan in an even larger pan and fill the larger pan halfway with water. This is called a water bath. It is a gentler way to cook the cheesecake. Place the entire water bath containing the cheesecake in the oven. Cook for 1 hour at 300 degrees F then reduce heat to 200 degrees F for 1 more hour. Turn oven off and leave cheesecake in until the oven is completely cool. The cheesecake can even be left overnight at this point. Cracks can also occur when a cheesecake cools too quickly. cook's notes It may be beneficial to run a knife around the edge of the cheesecake, separating it from the sides of the pan. If your goal is to serve the cheesecake on a different dish without the bottom of the springform pan, then the pan can be lined with parchment paper before the batter is poured in. Make sure to grease both sides of the paper. This will make for easy removal of the cheesecake later. It works best if the cheesecake has been refrigerated fully before trying to remove it from the bottom pan.

BEST EVER LOW CARB CHEESECAKE

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

LOW CARB BASIC CHEESECAKE

Steps:

• Combine Neufchatel Cheese and Splenda and blend slow to medium speed, scraping sides of bowl, with an electric mixer.
• Add all remaining ingredients, except eggs, blending until smooth and no lumps.
• Add eggs and extra yoke one at a time blending very slowly just until incorporated into batter. This is where you want to make sure you don't over blend.
• Cover outside of a nonstick 9" spring form pan with foil creating a water tight barrier and pour in mixture. Place the spring form pan into a larger pan and fill with water half the depth of spring form to create a water bath.
• Place water bath and cheesecake batter in preheated 300 degree oven for 1 hour. Reduce heat to 200 degrees and bake 1 more hour.
• Turn off oven and leave cheesecake in oven until completely cool. It's okay to leave it for several hours. Once cool, remove spring form pan, cover with foil and refrigerate.