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Low Carb NY Style Cheesecake

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Crust

  • 1 cup almond meal
  • 1/4 cup equivalent sweetener (stevia in the raw or the equivalent of truvia)
  • 6 T butter

Mix all ingredients together and press into 10″ springform pan, set aside

Filling

  • 4 8oz pkgs of cream cheese
  • 1/4 tsp salt
  • 1/2 c stevia in the raw
  • 1/2 c erythritol ( or use the equivalent of 1 c sweetening power of truvia)
  • 4 eggs
  • 1 1/4 T lemon juice

In large bowl, beat one package of cream cheese until smooth.  Add remaining cream cheese one package at a time, beating until smooth.  Add eggs gradually beating till well mixed, then add the remaining ingredients. Pour into crust-lined springform pan and bake at 350 for about one hour. (put pan on a cookie sheet with a lip on it to catch drippings).

Raspberry Sauce

  • 12 oz raspberries, fresh or frozen (unsweetened)
  • 1 1/2 tsp guar gum or xanthan gum
  • 1/2 c water
  • 1/3 c sweetener equivalent (use truvia not stevia for this, or use liquid sweet n low)
  • 1/2 tsp vanilla

In a small saucepan, stir together guar gum or xanthan gum and sweetener.  Add water and 1 cup of mashed berries (set the rest aside). cook over med-high heat, stirring constantly until mixture begins to boil. Cook mixture for an additional minute and then remove from heat. Stir in vanilla and let stand until cooled. Stir in remaining berries and chill for at least 1 hour. Spread sauce over cheesecake before serving.

Notes

  • 6 g carbs for cheesecake (10 servings)
  • 2 g carbs for raspberry sauce (2T)

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