Low Carb Cottage Cheesecake Food

MACKIE'S LOW CARB/SUGAR FREE CHEESECAKE

Steps:

• Mix cream cheese in mixer until smooth.
• Add sour cream.
• Add 1 egg at a time.
• Add remaining ingredients and mix until smooth.
• Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
• Bake 38-45 minutes at 375 degrees.
• If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
• Note though that doing so will add carbs to the recipe and it may effect the texture.

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:

• Mix together cream cheese, Splenda, and extracts. Then add eggs and beat until creamy.
• Pour into a greased pie pan.
• Bake for 35 minutes at 350°F or until cracked and golden brown.

LOW FAT, LOW CARB CHEESECAKE DREAM

Steps:

• Spray a 8 or 9 inch pie pan with vegetable oil spray; sprinkle graham cracker crumbs on the bottom of the pan.
• Stir boiling water into gelatin in large bowl until dissolved. Let cool for 5 minutes.
• Pour gelatin into a blender and add the cottage cheese and cream cheese.
• Blend on medium speed until well blended, stopping and scraping sides if needed.
• Pour mixture back into large bowl.
• Add whipped topping and stir lightly until well blended.
• Pour into pie pan and refrigerate 4 hours or until set.
• Store in refrigerator.

HEALTHY 6" CHEESECAKE (MADE WITH COTTAGE CHEESE) LOW CARB &

Steps:

• Preheat oven to 450 degrees.
• In a food processor, blend the cream cheese until smooth. Add the cottage cheese and blend with the cream cheese. Add the sugar, vanilla, lemon juice, and milled chia seeds (for thickening). Blend away until no lumps remain. Add the egg and egg white. Blend again until evenly mixed.
• Pour all the mixture into a 6" springform pan that has been sprayed with PAM.
• Place in the oven and bake at 450 degrees for 15 minutes. Reduce the heat to 250 degrees without opening the door. Bake another 20 minutes, or until a thermometer inserted 1" from the edge reaches 155 degrees.
• Remove from the oven. Run a knife around the edge. Let cool on the counter with a hot pad holder on top to keep it from dropping temperature too fast. After 30-45 minutes move it to the fridge and chill eight hours, or overnight.
• Yummy Variations: Just omit lemon juice and then. . .
• Chocolate Truffle: Add 1/4 Celsius cocoa powder and increase sugar to 3/4 Celsius Add 1-2 oz melted bittersweet chocolate for more richness.
• Pumpkin: Add 1 cup canned pumpkin, 1/2 t. cinnamon, 1/4 t. allspice, 1/8 t. nutmeg. If you love pumpkin spices a lot, double them (I do).
• Chocolate Chip: Stir 1/4 cup mini chocolate chips to the batter before baking (sub 3/4 t. mint extract for a mint chocolate chip).
• Peanut Butter: Add 1/2 cup peanut butter with the cottage cheese.
• Banana-Walnut: Add 3/4 cup mashed banana with the cottage cheese. Stir in walnuts right before pouring mixture into the pan.
• Ricotta: Keep lemon juice. Sub 1/2 the cottage cheese for ricotta.
• Fruit Swirled: Keep lemon juice. Swirl in preserves or sugar free spread into the top of the cheesecake before baking.