Ultimate Low Carb Cheesecake [VIDEO]
It dawned on us one day that even though we have tons of low carb dessert recipes, a few of which are cheesecake related, we didn’t actually have our faithful, original cheesecake recipe published. I’m not sure what came over us or why we didn’t realize it sooner! A friend asked us if we have a low carb cheesecake recipe on Tasteaholics and we quickly nodded our heads without realizing just how much we’ve been holding out on everyone. We’re sorry!
So with just a bit of ado, we present to you our Ultimate Low Carb Cheesecake, original, classic and NY style! We don’t want to over-excite you… but each slice is only 3 net carbs! Eat all the slices!
What makes a low carb cheesecake NY style? The texture is much denser and firmer than a Philadelphia style cheesecake and all others as well. The addition of sour cream either on top of the baked cake or into the batter itself also plays a part in how moist the end result is. The slightly acidic addition of sour cream can be played up even more with a bit of lemon juice, which adds freshness to the cheesecake.
Ingredients
Crust
1/2 cup almonds
1/2 cup pecans
6 tbsp butter (melted)
1 scoop protein powder (31 grams)
1/2 tsp cinnamon
10 drops liquid stevia
1 pinch salt
Cheesecake
32 oz. cream cheese
2/3 cup So Nourished erythritol
20 drops liquid stevia
4 large eggs
2 tsp vanilla extract
1 tsp fresh lemon juice
1/2 cup sour cream
1/2 tsp pink Himalayan salt
Instructions
To make the crust, toast the almonds and pecans on a clean baking sheet for about 10 minutes in a 325°F oven. Toss halfway in between to make sure they are evenly toasted. Leave the oven on to be ready to cook the crust once it's ready.
Once toasted, throw them into a food processor with the rest of the crust ingredients and blend until no large chunks of the nuts remain.
Press the crust with your fingers or a silicone spatula into a 9 inch spring form pan to make an even, thin layer. Bake for about 10 minutes or until it has turned a golden brown and is set. After the crust has cooked, let it and the spring form pan cool before adding the cheesecake batter.
..............................
for full recipes please see : www.tasteaholics.com
So with just a bit of ado, we present to you our Ultimate Low Carb Cheesecake, original, classic and NY style! We don’t want to over-excite you… but each slice is only 3 net carbs! Eat all the slices!
What makes a low carb cheesecake NY style? The texture is much denser and firmer than a Philadelphia style cheesecake and all others as well. The addition of sour cream either on top of the baked cake or into the batter itself also plays a part in how moist the end result is. The slightly acidic addition of sour cream can be played up even more with a bit of lemon juice, which adds freshness to the cheesecake.
Ingredients
Crust
1/2 cup almonds
1/2 cup pecans
6 tbsp butter (melted)
1 scoop protein powder (31 grams)
1/2 tsp cinnamon
10 drops liquid stevia
1 pinch salt
Cheesecake
32 oz. cream cheese
2/3 cup So Nourished erythritol
20 drops liquid stevia
4 large eggs
2 tsp vanilla extract
1 tsp fresh lemon juice
1/2 cup sour cream
1/2 tsp pink Himalayan salt
Instructions
To make the crust, toast the almonds and pecans on a clean baking sheet for about 10 minutes in a 325°F oven. Toss halfway in between to make sure they are evenly toasted. Leave the oven on to be ready to cook the crust once it's ready.
Once toasted, throw them into a food processor with the rest of the crust ingredients and blend until no large chunks of the nuts remain.
Press the crust with your fingers or a silicone spatula into a 9 inch spring form pan to make an even, thin layer. Bake for about 10 minutes or until it has turned a golden brown and is set. After the crust has cooked, let it and the spring form pan cool before adding the cheesecake batter.
..............................
for full recipes please see : www.tasteaholics.com
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