Beachgirls Basic Low Carb Cheesecake Recipes

KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
• To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
• Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
• Beat in the eggs, one at a time.
• Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
• Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
• Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

BEACHGIRL'S BASIC LOW CARB CHEESECAKE

Steps:

• Preheat oven to 300.
• Blend the cream cheese and sweetener at slow to medium speed.
• Add the extract, lemon juice and sour cream.
• Mix until smooth (no lumps), then add the eggs and egg yolk, one at a time, beating very slowly.
• When eggs are incorporated, do not mix any more (over-beating the batter will cause the cheesecake to crack while baking).
• Always treat the batter gently.
• *Gentlystir blueberries in at this point if desired.
• Pour the mixture into a 9 inch springform pan.
• Any size pan will do, from 7.
• 5 to 9.
• 5 inches.
• An 8 inch pan will give a more dramatic presentation, if you like a tall cheesecake.
• Place the pan on a very large piece of aluminum foil, and fold the foil up around the pan to create a watertight barrier around the cheesecake Create a waterbath by placing the springform pan in an even larger pan and fill the larger pan halfway with water.
• Place the entire water bath containing the cheesecake in a 300-degree preheated oven.
• Cook for 1 hour, then reduce heat to 200 degrees for 1 more hour.
• Turn oven off and leave cheesecake in until the oven is completely cool.
• The cheesecake can even be left in the oven overnight at this point.
• Cracks can also occur when a cheesecake cools too quickly.
• Place the cheesecake in the refrigerator for at least 12 hours before unmolding from the springform pan.
• Run a dull knife around the sides of the pan and then release the pan.
• Slice and enjoy!
• Try topping with fresh strawberries, blueberries, raspberries, etc.
• Note: This cheesecake freezes very well (whole or individual slices) when made with Splenda.
• Using DaVinci syrup is not recommended if you plan to freeze the cake.
• Not only can you create many different flavored cheesecakes by using DaVinci syrups (try vanilla, hazelnut, etc), but it cuts down the carbohydrate count a little.
• Also, this is a crustless cheesecake, but a wonderful nut crust that is lower in carbs than a traditional graham cracker crumb crust is an option.
• (see LowCarb Cheesecake Nut Crust, posted separately).

LOW-CARB CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.

SUPER SIMPLE LOW CARB NO-BAKE CHEESECAKE

Steps:

• Soften the cream cheese either by leaving it out on the counter or putting it in a microwave safe bowl and heating it gently for a minute or so. Using electric beaters, beat the cream cheese until it is nice and smooth with no lumps.
• In a separate bowl, using the same mixer, beat the cream until it is nicely whipped and stiff peaks form.
• Using a rubber spatula, scoop all the whipped cream cheese into the bowl with the whipped cream. Beat the two together until they are completely blended. Then, pour in the Splenda and beat some more.
• Voila! A yummy dessert in no time. You can either serve this immediately as a "cheesecake flavored mousse", or, you can spoon it into individual dishes and chill for a more solid product. This entire recipe is big enough to fill a 9" pie pan.
• For those of you who are further along in your low carb program, you can add raspberries or strawberries on top to make this a real treat! Enjoy!