Low Carb Cheesecake

Here is a great low carb sweet treat.  Of course, if you prefer you can use real sugar.  I make this at least once or twice a year and it is always a hit at our house.  The tricky thing of course with making a cheesecake at home has to do with how easily they crack when baking.  I have heard various reasons why this happens from mixing the eggs too vigorously into the batter, to changes in temperature when baking, to not running a knife around the outside of the pan as it comes of the oven and begins to set.  All of these things aside an easy trick is to “frost” the cheesecake with a sour cream frosting as it covers up the cracks.  This technique makes it really easy for a home cook to make homemade cheesecake that looks really elegant.  I hope you will give it a try!

You will need a box of honey graham crackers, bag of Spenda (a bag makes it easier for baking rather than using small packets) or canister of sugar, 1 stick of salted butter, 4 (8 ounce) boxes of cream cheese, carton of eggs, 16 ounce container of sour cream, bottle of pure vanilla extract, fresh or bottled lemon juice to equal 2 Tablespoons.  You will use a 9 inch springform pan, nonstick spray, food processor, a stand or handheld mixer, small bowl and spatula.

Set 1 stick of salted butter and 4 packages of cream cheese out on counter to come to room temperature.  Usually a couple hours before you are ready to begin.
Preheat oven to 325 degrees.  Melt…..

Prepared crust.

Prepared batter.

1 stick of salted butter. 
Add to bowl of food processor along with…..
18 whole graham crackers (this should match with using 2 full packs of graham crackers from a 14 ounce 3 pack box.  Break the crackers into smaller squares as you add to the food processor)
1/4 cup Splenda (or sugar)
Process mixture to fine crumbs.  Mixture should look like damp sand, it should not look soggy or overly wet.  Spray 9 inch springform pan with non stick spray.  Add crumb mixture to prepared springform pan and press gently yet firmly and evenly up the sides and along the bottom of the pan.  In mixing bowl add…..

Out of the oven and again I am not perfect! If I baked these everyday I am sure I would learn to get it right.

The step that will make it look elegant. Covered with Sour Cream “Frosting” and going back into the oven.

4 (8 ounce) packages cream cheese that has softened to room temperature
1 1/4 cups Splenda (or sugar)
1 teaspoon pure Vanilla extract
2 Tablespoons lemon juice

Combine with mixer until smooth and fluffy.  Scrap bowl with spatula being prepared to add eggs one at a time.  Add…
4 eggs
Again, adding eggs one at a time, combine until each is just incorporated and scraping down sides of bowl as you go.  Mixture should be smooth.  Pour over prepared crust in springform pan.
Bake 50-60 minutes until firm and almost set.  Then in small bowl combine…..

Looking much better and I know it will taste great!

Bad lighting on this photo since taken at night but I wanted to show you the finished look.

1 (16 ounce) carton of sour cream
1/2 cup Splenda (or sugar)
1 teaspoon pure Vanilla extract
Turn off oven.  Remove cake and spread sour cream mixture over the top of the cheesecake.  Return pan to oven for 30 minutes.  Remove cake from oven and place pan on wire rack to cool.  Cool to room temperature then cover pan with plastic wrap and chill in refrigerator at least 8 hours.  Serve plain or with your favorite fruit topping.



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