Cheesecake (LC)
I loved this cheesecake. I LOVED this cheesecake! I've never been a big fan of cheesecake. I'm not sure why, but ... I just never have. Perhaps it's the fat bombs that have acclimatized me to the taste of cream cheese. Maybe it's the fact that this cheesecake isn't as sweet as many I've tried. Maybe I've matured. Maybe it's the fact that it was room temperature, in a hot kitchen, and it was soft and warm and silky smooth when I ate it. Maybe it's really just that good. Whatever the case, this cheesecake had almost ethereal qualities to it. Needless to say ... it was yum. Note: When I made this, I'd just ordered a pre-made soy based Graham Cracker Crust and used it. I tasted the base and you could taste the soy, which ... I didn't love, but then when I baked it, it was indistinguishable from the real thing. It was outstanding. Alternate Crust: Wherever possible, I like to give alternatives. I've used the pre-made crust mix in my recipe, however, you could use 2 1/2 cups almond, pecan, walnut and/or hazelnut flour (I'd prefer hazelnut/pecan), mixed with 2 tbsp brown sugar equivalent, 1/4 cup melted butter, a dash of cinnamon and a dash of salt. Mix this together. Then press into the base of the pan. This is an excellent alternative, adding about 20 net carbs to the whole thing, or about 2.5 extra net carbs per each of 8 nice big slices. If you subtract the 1 net gram from the existing crust, this leaves a total of roughly 1.5 net carbs above the current recipe's nutrition information.
I loved this cheesecake. I LOVED this cheesecake! I've never been a big fan of cheesecake. I'm not sure why, but ... I just never have. Perhaps it's the fat bombs that have acclimatized me to the taste of cream cheese. Maybe it's the fact that this cheesecake isn't as sweet as many I've tried. Maybe I've matured. Maybe it's the fact that it was room temperature, in a hot kitchen, and it was soft and warm and silky smooth when I ate it. Maybe it's really just that good. Whatever the case, this cheesecake had almost ethereal qualities to it. Needless to say ... it was yum. Note: When I made this, I'd just ordered a pre-made soy based Graham Cracker Crust and used it. I tasted the base and you could taste the soy, which ... I didn't love, but then when I baked it, it was indistinguishable from the real thing. It was outstanding. Alternate Crust: Wherever possible, I like to give alternatives. I've used the pre-made crust mix in my recipe, however, you could use 2 1/2 cups almond, pecan, walnut and/or hazelnut flour (I'd prefer hazelnut/pecan), mixed with 2 tbsp brown sugar equivalent, 1/4 cup melted butter, a dash of cinnamon and a dash of salt. Mix this together. Then press into the base of the pan. This is an excellent alternative, adding about 20 net carbs to the whole thing, or about 2.5 extra net carbs per each of 8 nice big slices. If you subtract the 1 net gram from the existing crust, this leaves a total of roughly 1.5 net carbs above the current recipe's nutrition information.
- 1 pack (135g) sugar free graham cracker crust mix
- 2 tbsp (28g) fresh whole butter melted
- 1 cup (200g) 'swerve'
- 1/4 tsp (1.17g) guar gum
- 1/4 tsp (1.5g) xanthan gum
- 1/2 tsp (1g) salt
- 1 1/2 lbs (681g) full fat cream cheese room temperature
- 1 each (12g) vanilla bean split lengthwise (or 2 tsp vanilla extract)
- 4 large (200g) whole eggs room temperature
- 2 tsp (10g) lemon juice
- 1 cup (230g) sour cream
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (85g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Pre-heat oven to 325 F.
- Follow the instructions on the bag of crust. Press crust into the base of a greased 9" spring form pan.
- Mix together the dry ingredients, so that they are evenly blended. Set aside.
- With an electric mixer, beat the cream cheese, until light and airy. Make sure your cream cheese and eggs are all warm (room temperature). It decreases the chances of lumps in the batter.
- Scrape the seeds from the vanilla bean. Add the seeds to the cream cheese.
- Add the eggs, one at a time, while beating. When one is incorporated, add the next.
- Slowly add the dry ingredients to the cream cheese mixture, while it beats.
- Add the lemon juice and sour cream. Scrape the sides of the bowl and mix for another moment or two. Make sure everything is very well mixed and that there are no lumps. If there are lumps you can strain the mixture through a fine mesh (optional, but it does increase the silky smooth quality).
- Let the batter sit for a few minutes. Pick the bowl up an inch and drop it on the counter. This encourages any bubbles within the batter to float to the top.
- Pour the batter into the spring form pan.
- Place the pan on the center rack in the oven for 1 hour. Do not open the oven door. Don't do it.
- After 1 hour, turn the oven off. Do not open the oven door. Don't do it.
- After a few hours, open the oven door and leave it open a crack. Leave it open over night and allow the cake to cool in the oven. Moving it can cause it to crack, while it's still somewhat warm and hasn't fully set.
- The next morning, run a knife around the edge and place it in the fridge to cool for a further 8 hours. These steps are all important to give you an unblemished and delicious cheesecake.
- Finally, remove the outer ring of the spring form pan. With a hot knife, slice the cheesecake into wedges.
- Serve!
My Unexpected Cheesecake Love Affair
I've always considered myself more of a savory person. Give me a perfectly seasoned steak over a sugary dessert any day. Cheesecake, in particular, never really appealed to me. It seemed too rich, too sweet, too… much. But then, something shifted. Perhaps it was a combination of factors, a perfect storm of culinary circumstances that led to my newfound obsession.
I think it started with my exploration of healthier baking options. I’d been experimenting with lower-carb recipes, intrigued by the possibility of enjoying delicious treats without the sugar crash. This particular cheesecake recipe, a low-carb marvel, changed everything. It wasn't just about the reduced carbs; it was the texture, the subtle sweetness, the creamy perfection that stole my heart (and maybe my waistline, but it was worth it!).
The magic, I believe, lies in the careful balance of ingredients. The rich cream cheese, the hint of lemon, the smooth, almost ethereal texture – it’s all beautifully orchestrated. And the crust? Don't even get me started. I initially used a store-bought soy-based graham cracker crust, which I'll admit, had a slightly unusual flavor on its own, but once baked into the cheesecake, it was indistinguishable from the traditional version. The result was a crust that was both satisfyingly crisp and perfectly complemented the creamy filling. For those feeling adventurous, the recipe provides an excellent alternative using a mix of almond, pecan, walnut and/or hazelnut flour for a truly unique and delicious crust.
Beyond the ingredients themselves, the method of preparation plays a crucial role in achieving that perfect cheesecake. The meticulous instructions, from ensuring room temperature ingredients to the slow, patient cooling process, are essential. Let me tell you, those hours spent waiting for the cheesecake to cool in the oven are agonizing, but the reward is worth the wait. The result is a cheesecake that is utterly flawless, a masterpiece of culinary artistry, a testament to the power of patience and precision.
This cheesecake isn't just a dessert; it's an experience. It's a testament to the transformative power of good food, a reminder that even the most skeptical palates can be won over by the right recipe, and a delicious reward for those willing to dedicate the time and effort needed to create something truly extraordinary. It's the kind of dessert that lingers in your memory long after the last bite, a culinary masterpiece that deserves a place in every dessert lover's repertoire.
So, here's to unexpected culinary awakenings, to the joy of discovering new favorites, and to the creamy, dreamy delight of a perfectly baked cheesecake – a dessert that has not only changed my mind about cheesecakes in general, but has also redefined my relationship with baking itself. Give this recipe a try; you might just find yourself falling in love too.
