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Low Carb Lemon Cheesecake




Source of Recipe


Internet


Recipe Introduction


I was looking for a low carb dessert to make for Mike's homecoming from Arizona and found this recipe. It seemed sound, so I gave it a try. I was really pleased with the results. The taste is great, with no off flavors from the artificial sweetner and even using Neufchâtel cheese, the texture is really good. If you do use the Neufchâtel, the calorie count will be even lower, since the original recipe calls for full fat cream cheese.



Recipe Link: http://lowcarbdiets.about.com/od/cakes/r/lemoncheesecake.htm

List of Ingredients




CRUST:
1 1/4 cup almond meal
2 Tablespoons butter, melted
3 Tablespoons sugar equivalent in artificial sweetener

FILLING:
1 1/2 lbs (3 packages) Neufchâtel cheese, room temperature
1 1/4 cups sugar equivalent in artificial sweetener
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs, room temperature
1/4 cup lemon juice (fresh is best)
1 Tablespoon lemon zest
1/4 cup heavy cream

TOPPING:
1 cup sour cream
Juice and zest from 1 medium lemon (about 2 Tablespoons juice and 1 Tablespoon zest)
1/4 cup sugar equivalent in artificial sweetener
1/2 teaspoon vanilla extract


Recipe



Heat oven to 375 F.

Spray a 9-inch springform pan with Pam. Line the bottom with parchment paper and spray the paper. Wrap the outside with a layer of heavy duty foil.

Combine the crust ingredients. Press the mixture into the bottom of the springform pan. Bake for 8 to 10 minutes until fragrant and beginning to brown. Remove from oven.

Lower oven temperature to 350 F.

In a stand mixer, beat the Neufchâtel cheese until fluffy. Scrape the sides of the bowl - this is important to do throughout the mixing process. If you don't scrape, the rest of the ingredients won't get incorporated into the batter.

Add sweetener, vanilla, salt, and 2 of the eggs. Beat well, scrape. Add the other 2 eggs. Beat well, scrape.

Add lemon juice, lemon zest, and cream. Beat well, scrape, and pour filling mixture into the pan over the crust.

In another bowl, mix together ingredients for topping and set aside.

Place the springform pan into a baking dish with high sides. Pour boiling water halfway up the sides of the springform pan. Bake for about an hour. The cheesecake should be mostly firm, but a bit wobbly in the center.

Remove cheesecake from oven, spread the topping over the cheesecake, then bake for an additional 10 minutes.

Cool to room temperature (1 to 2 hours), then chill completely for several hours before serving.

Serves 12 - 16

Nutritional Information: Each of 16 servings has 3 grams effective carbohydrate plus 1 gram fiber, 7 grams protein, and 295 calories.