Low Carb Cherry Cheesecake

Cheesecake is the perfect low carb dessert since the primary ingredients are cream cheese & eggs. I’ve been searching for that perfect cheesecake recipe — creamy, dense, rich–& I’m happy to say I’ve finally found it! 🙂

 

This particular recipe is based on The Cheesecake Factory’s cheesecake…with a few ‘low carbifications’, of course.

 

Low Carb Cherry Cheesecake

 

Crust:
1 1/2 cups almond flour (I grind my own almond flour from natural almonds in my food processor)
1/4 teaspoon cinnamon (use 1/2 teaspoon if you desire a richer cinnamon)
3 Tablespoons Splenda
1/3 cup melted butter (always use real butter on low carb diets)

Filling:
4 – 8 ounce packs of cream cheese (allow to reach room temperature)
1 1/2 cups Splenda
1/2 cup sour cream
2 teaspoons vanilla (you can add any flavored extract you choose)
5 eggs (room temperature)

Preheat oven to 475. Make sure to preheat a large pan with an inch of water in the oven to serve as the water bath for your cheesecake. Line the bottom of a springform pan with foil & spray with cooking spray.
Combine all crust ingredients (I combine everything in my food processor). After combined, press the crust mixture into the bottom and a bit of the sides of a springform pan. Bake the crust for about 12 minutes (until lightly browned). Then, place the baked crust into the freezer while you prepare the filling.
For the filling…
Place cream cheese in the food processor & mix until creamy. Add sour cream & vanilla & mix until well blended. Add eggs & blend well.
Take the crust from the freezer & completely wrap the bottom of the springform pan in foil to prevent water bath leakage. Pour the filling into the pan. Place the pan into the water bath in the oven.
Bake at 475 for about 12 minutes, then reduce temperature to 350. Bake at 350 for approximately an hour (or until the top of the cheesecake is light brown). Remove from oven, and allow to cool. When cooled, cover & refrigerate for at least 6 hours (I prefer to chill overnight). Before removing from the springform pan, run a knife around the edges.
Top with your favorite toppings. The cheesecake in the picture is a sugar-free cherry filling. ENJOY!!! 🙂

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