LOW CARB ATKINS FRIENDLY CHEESE CAKE
Make and share this Low Carb Atkins Friendly Cheese Cake recipe from Food.com.
Provided by Nocarbmama
Categories Pie
Time 1h
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat Oven To 375 Degrees F.
- Soften cream cheese in a large bowl. (Or microwave on defrost for 5 minutes.).
- With an electric mixer, blend cream cheese until creamy for one minute.
- Add sugar,eggs,vanilla and sour cream and blend until incorporated.
- Spray a 9' Round cake pan with Pam cooking Spray to prevent sticking.
- Add Batter to cake pan.
- Bake in oven for 45 minutes or until somewhat firm in the center. It will be brown and cracked around the edges. A true New York style cheese cake. If you do not want it to get real brown about halfway through the baking process put a tent of aluminum foil over it but make sure it does not touch top of cheese cake.
- You can substtitute whipped non sugared whipping cream that you made yourself without sugar instead of the sour cream.
- 5 carbs per serving. Whole cheese cake contains 8 servings.
Nutrition Facts : Calories 385.7, Fat 36.6, SaturatedFat 20.3, Cholesterol 178.4, Sodium 323.2, Carbohydrate 7.3, Sugar 6.4, Protein 8
" ATKINS FRIENDLY" CHEESECAKE
My neighbor Frannie came up with the idea for this cheesecake. Her husband and mine (who are on the Atkins diet) both love it! This cake is sweetened with Splenda. Makes 12 servings, 6 to 8 grams of carbs each.
Provided by mermaidmagic
Categories Cheesecake
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- FOR THE CRUST:.
- Preheat oven to 350°F.
- Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture.
- Add 1/3 cup of vanilla flavored whey protein powder.
- Add 4 tablespoons of melted butter.
- Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg.
- Add about 3 tablespoons of Splenda and blend.
- Spray pie dish with non-stick spray and pour in mixture.
- Use your hands to make the crust.
- Cook for 12- 15 minutes.
- Let cool.
- FOR THE CHEESECAKE:.
- Heat oven to 325�°F.
- Put cream cheese in a large bowl and mix until smooth.
- Beat in Splenda and sour cream and mix well.
- Beat in vanilla.
- Beat in eggs one at a time.
- Beat until very smooth, NO lumps.
- Pour into crust and put in oven with a pan of water on the lower rack.
- Bake 1 hour.
- Chill before eating.
LOW-CARB CHEESECAKE
A gluten-free, low-carb cheesecake recipe that is easy to make and has the creaminess and flavor of the classic without all the carbs!
Provided by Holistic Yum
Categories Desserts Cakes Cheesecake Recipes
Time 5h10m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 335.2 calories, Carbohydrate 22.1 g, Cholesterol 106.6 mg, Fat 32 g, Fiber 1.7 g, Protein 8.7 g, SaturatedFat 15.6 g, Sodium 206.2 mg, Sugar 0.8 g
LOW CARB CHEESE CAKE
You will think it is too good to be true when you taste this creamy cheesecake with low carbs. It has no crust so that helps with the carb count.
Provided by Nocarbmama
Categories Dessert
Time 55m
Yield 8 , 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 Degrees F.
- Soften cream cheese in a large bowl.
- With an electric mixer, blend cream cheese ALONE until creamy and of an even consistency.
- Add sugar, vanilla and sour cream and blend until incorporated.
- Important: Add eggs ONE at a time and blend after each until incorporated into batter.
- Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
- Add Batter to pie pan.
- Important, but not necessary: Place first pan in a larger pan filled with water. This prevents the cheesecake from cracking and keeps it moist inside.
- Place both pans in oven for 45 minutes or until somewhat firm in the center.
Nutrition Facts : Calories 387.2, Fat 36.6, SaturatedFat 20.3, Cholesterol 178.4, Sodium 323.2, Carbohydrate 7.4, Sugar 6.5, Protein 8
LOW CARB CHEESECAKE NO CRUST
Make and share this Low Carb Cheesecake No crust recipe from Food.com.
Provided by adam420
Categories Cheesecake
Time 50m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Mix together softened cream cheese, 1/2 cup splenda, and 1/2 teaspoon vanilla, beat well.
- Then add 2 eggs and beat again.
- Cook in a pyrex dish about 6 x 6 glass dish at 350 degrees for 40 to 45 minuntes.
- Until center is firm.
BEST EVER LOW CARB CHEESECAKE
I've tried a lot of different cheesecake recipes over the years of low carbing, but this is by far the best I've come up with. hard to eat just one piece!
Provided by ACanadian
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 321.1, Fat 31, SaturatedFat 18.9, Cholesterol 175, Sodium 254.5, Carbohydrate 2.9, Sugar 0.4, Protein 8.4
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