Decadent Low Carb Cheesecake: Creamy Indulgence in Every Bite!

Low Carb Cheesecake Recipe 🍰

Overview:

This low carb cheesecake recipe is a delightful treat that rivals any cheesecake made at home. While it may not boast the same extravagance as the Cheesecake Factory creations, its deliciousness more than compensates for its simplicity. Perfect for dessert on a weeknight or any time you crave a sweet indulgence, this recipe requires less than 4 hours to prepare, bake, and chill.

Nutritional Information:

• Calories: 374.6
• Fat Content: 28.9g
• Saturated Fat Content: 17.7g
• Cholesterol Content: 157.1mg
• Sodium Content: 248.1mg
• Carbohydrate Content: 21g
• Fiber Content: 0g
• Sugar Content: 17.3g
• Protein Content: 8.3g

Ingredients:

• 2 tbsp butter
• 1 1/2 cups cream cheese
• 4 tbsp Equal sugar substitute
• 2 eggs
• 1 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. Preheat Oven: Begin by preheating your oven to 350°F (175°C).

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2. Prepare Pan: Butter a springform pan generously and set it aside for later use.

3. Beat Cream Cheese: In a large mixing bowl, beat the cream cheese until it becomes absolutely smooth, ensuring there are no lumps.

4. Incorporate Sweetener: Gradually beat in the Equal sugar substitute, ensuring it blends evenly with the cream cheese.

5. Add Eggs: Add the eggs, one at a time, to the cream cheese mixture, beating well after each addition. This ensures a smooth and creamy texture.

6. Mix Remaining Ingredients: Incorporate the heavy cream and vanilla extract into the mixture, scraping down the sides of the bowl as needed. Stir until all ingredients are thoroughly combined.

7. Pour Into Pan: Transfer the cheesecake batter into the prepared springform pan, ensuring an even distribution.

8. Bake Initial 10 Minutes: Bake the cheesecake in the preheated oven for 10 minutes at 350°F (175°C) to set the crust.

9. Reduce Oven Temperature: After the initial 10 minutes, reduce the oven temperature to 275°F (135°C).

10. Bake Further 1 Hour: Continue baking the cheesecake at the lower temperature for an additional 1 hour. This slow and steady baking process ensures a creamy and evenly cooked cheesecake.

11. Turn Off Oven: Once the baking time is complete, turn off the oven but leave the cheesecake inside.

12. Cooling Process: Run a knife around the edge of the cheesecake to loosen it from the pan slightly, then return the cheesecake to the turned-off oven to cool gradually. Don’t worry if the center appears slightly wiggly; it will firm up during the cooling process.

13. Refrigerate: Once the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate overnight or for up to 3 days to allow the flavors to meld and the texture to set.

Serving:

• Before serving, release the sides of the springform pan and transfer the cheesecake to a serving plate.
• Slice into portions and serve chilled.
• Optionally, garnish with fresh berries or a dollop of whipped cream for an extra touch of indulgence.

Enjoy your Low Carb Cheesecake! 😋🎉