The Best Low Carb Cheesecake Recipe
Following a low carb diet can definitely be difficult, especially at the very beginning when you are trying to cut out a significant amount of calories from your diet. With ideas like the low carb cheesecake recipe and low carb chicken recipe however, you will still get delicious food without the carbohydrates, making it much easier to stick to your low carb diet.
Pleasure Without The Guilt
There are quite a few different low carb cheesecake recipe ideas to choose from, but if you are looking for a really delicious, low carb cheesecake recipe, this is one that you are going to want to try out.
If you want the definitive cheesecake, one that is smooth and rich and oh so tasty, here is a great option. The New York style cheesecake with Brazil nut crust is a tasty treat that is very low in carbohydrates.
For this recipe you will need 2 cups raw Brazil nuts, 4 tablespoons unsalted butter, 2 teaspoon brown Sugar Twin, a pinch of cinnamon and a pinch of salt to make the crust. For the filling you will need 2 1/2 lbs. cream cheese at room temperature, a pinch of salt, 5 tablespoons granular Splenda, 5 tablespoons granular Sugar Twin, 1/2 cup sour cream, 2 teaspoon fresh lemon juice, 2 teaspoon pure vanilla extract, 2 large egg yolks and 6 large whole eggs.
Preheat the oven to 350ºF for this low carb cheesecake recipe, and line the bottom of a 9-inch spring form pan with parchment paper. The parchment paper is very important and you should not skip this step because if you do the cheesecake will end up sticking and you will not be able to get it out of the pan.
You want to roast the raw nuts for about fifteen minutes, and while they are toasting melt the butter. Then you want to transfer the nuts to a food processor, pulsing them until they are finely chopped because you do not want any large sized nuts in the recipe. Add the remaining crust ingredients and pulse to combine them all together until they are well mixed, and then pat evenly into the bottom of the spring form pan and place in the fridge.
Next you want to increase the oven temperature to 400ºF, beat the cream cheese until smooth in a separate bowl, add the sweeteners, sour cream, lemon juice and vanilla and beat until combined, then add the egg yolks and then the eggs two at a time, beating until incorporated. Carefully pour this filling over the crust and put on the pan, bake for ten minutes, reduce temperature back to 350ºF and bake for nearly two hours or until set.
This low carb cheesecake recipe will make you think you are cheating because it is so good!