OH HEYYYYOOOOO Cheesecake lovers!  I’ve got the best cheesecake recipe evaaaaaaa! Look no further.

I must say, when I found this recipe on http://lowcarbdiets.about.com/od/desserts/r/lcarbcheesecake.htm, I was hesitant, only because…I lIKE EASY, and well, this looked like a lot of weird steps, but actually, it wasn’t hard AT ALL!

Earlier this year, one of  my best girlfriends, Kelly, got married to a super amazing guy. Us girls, her besties, were in charge of putting together her bridal shower. I was in charge of desserts. You like the spread??

Anyway… as you know, all girls who are about to get hitched, think the SAME thing…DIET, HEALTHY, DIET, EXERCISE.

Since we were all on the low carb kick, including the bride of course.. I wanted to make something that would knock her socks off as well as everybody else’s;)

You will not..i REPEAT will NOT let anybody down with this recipe! It was actually a coed party, and not even the guys had a clue that they were sugar free! Hello……. enough said!

 

 

 

 

 

 

 

 

 

 

 

Filling:

  • 3 packages (1 and 1/2 lbs) cream cheese (room temperature)You can use low fat as well
  • 4 eggs (preferably room temperature)
  • 1 and 1/2 teaspoon (1/2 Tablespoon) vanilla
  • 1 and 1/2 teaspoon (1/2 Tablespoon) lemon juice
  • 1 and 1/3 cups sugar equivalent I always use erythritol
  • 1/4 cup sour cream (Lite or organic is ok too)
Crust:
  • 1 cup almond meal
  • 2 Tablespoon melted butter
  • 2 Tablespoon sugar erythritol or stevia

 

 

 

 

 

 

 

 

 

 

DIRECTIONS:

Heat oven to 375 F
Tip: If you have bricks or a pizza stone or unglazed ceramic tile*, put them on the lower rack of the oven. This will hold the heat in the oven. This is good for cheesecakes not baked in a water bath. (Well, actually, it’s helpful for any kind of baking, as it keeps the heat in the oven more constant. I keep a pizza stone in the oven most of the time.)Combine ingredients for crust, and press into the bottom of a springform pan. Bake for 8 to 10 minutes, until fragrant and beginning to brown.

Raise oven heat to 400 F, or lower to 350 F if you’re using a water bath (see below).

Put cream cheese in mixing bowl, and beat until fluffy. Add other ingredients, scraping the bowl and beaters each time (this is very important), fully incorporating each ingredient. When all ingredients are combined, scrape one more time, beat one more minute, and pour mixture into pan over crust.

Instructions for water bath: Wrap the bottom and sides of the springform pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Instructions for non-water bath: For this method, you start the cake at a high temperature, and it slowly drops. If you have stoneware, bricks, etc, this allows it to happen at a slower rate, and I get better results in less time. Put the cheesecake on a sheet pan in case of drippage. After putting the cheesecake in the oven at 400 F, turn the oven down to 200 F. Bake for 60 to 90 minutes, checking often after an hour. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Chill completely Maybe even stick in the freezer for a couple. Top with sugar free strawberry preserves. I used circular cut out to create these super cute individual cheesecakes. and top with a strawberry or rasberry.