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Low Carb Cheesecake Recipe

Ingredients

How to make it

  • Preheat oven to 325 degrees F. Place a 12 inch round cake pan filled a quarter of the way up with water into the oven to heat.
  • Butter a 9 inch round cake pan and line it with parchment paper. (Do not use a spring form pan)
  • Mix Sour Cream, Splenda and Cream Cheese in a mixer or mixing bowl. Scrape down the sides of the bowl a couple times to ensure a thorough mix.
  • In a separate mixing bowl lightly beat the Eggs and Vanilla.
  • Slowly add the Egg mixture to the Cream Cheese mixture. Mix on medium for 5 minutes scraping down the sides at least once.
  • Pour the mixture into the parchment lined cake pan.
  • Lower the oven temperature to 250 degrees F. Carefully place the Cheesecake into preheated water bath and bake for 1 hour. Then turn off the oven and allow the cake to slowly cool still in the oven for one more hour. Remove the cheesecake from the oven and place it in a refrigerator for at least 6 hours. After it is cool I like to partially fill the sink with hot water and let the pan sit in the water for 30 seconds. This loosens the butter on the parchment paper and allows the cake to be extracted from the pan easier.
  • Makes 10-12 servings.
  • I leave the pan of water in the oven until it's cool before removing it.

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The Cook

tbull97580 Queen Creek, AZ

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