All the Taste, Half the Carbs - Cheesecake

All You Need:

For the Crust:
1/2 cup (approximately) Coconut flour
1 teaspoon Cinnamon
3 Tablespoons Splenda
1/2 cup butter, melted

For the Filling:
4 Blocks of Cream Cheese (8 oz per block), room temperature
3/4 cup Splenda
1/2 can Coconut Cream*
3 large eggs, room temperature
1 teaspoon vanilla

Springform pan or cheesecake pan
Oven

Optional: 1/4 cup Key Lime Juice (I use this one)

* - instead of buying coconut cream, buy full fat coconut milk (like this) and refrigerate overnight. The cream rises to the top and semi-hardens. Use this and discard the liquid.

What You Do:

Preheat oven to 350°. In a medium bowl, mix the Splenda, cinnamon, and melted butter. Add coconut flour a tablespoon at a time until crumbly texture is achieved. (Coconut flour is highly absorbent and it doesn't take a lot. However, if you have an opened bag you may need to use more because it won't be as absorbent. Coconut flour is weird and finicky, but it is delicious.) Press crust mixture into the bottom of the cheesecake/springform pan tightly.

Using a hand or stand mixer, mix the cream cheese and coconut cream until smooth. Add the Splenda and vanilla ad mix thoroughly. Add eggs one at a time, blending between additions. For the Key Lime version, add the juice last and mix well. 

TIP: Try to mix the cheesecake filling completely without over mixing. Over-mixing is the leading cause of cracked cheesecake. But don't despair, I've yet to make one that hasn't cracked, and they still taste amazing.

Pour the filling into the pan and place in the center rack of the oven. Bake at 350° for 15 minutes. Then, turn the oven temperature down to 250° and continue baking. Check the internal temperature after 50 minutes. If necessary continue baking, but stop baking as soon as the internal temperature reaches 150°. 




Once finished baking, allow to cool completely at room temperature, then refrigerate overnight. Remove sides from pan before slicing and serving. This can be frozen, too, if you want to slice and freeze. I recommend wrapping the individual slices in plastic wrap, then aluminum foil.

The Wordy Bit

Cheesecake is amazing, and low carb cheesecake is a guilt-free version that can be enjoyed anytime. I love the key lime version, personally, and I'm working on a chocolate one. So far, the chocolate version has proven more difficult to bake well. Now, if you like a whipped topping on your cheesecake, I've got a simple low-carb indulgent whipped cream for you:

4 ounces of cream cheese, softened
1/4 cup Splenda
3/4 cup heavy whipping cream

Whip those with a hand mixer in a large bowl and spread on top of your cheesecake for super amazing flavor. (It also hides any cracks!)

This recipe came from a desire to enjoy yummy desserts without having to worry about the extra carbs and sugars in most desserts. I've tried to create sugar-free goodies before, and I've had some successes and many failures. Originally I tried it in the Instant Pot--and that ended horribly, as seen here. 




I've also tried baking it in a water bath, but I'm fairly indifferent to that process. It probably works fantastic for regular cheesecake, but it isn't necessary for this version. This one turns out well, but it is prone to over-baking and drying out. Here is one that was edible (unlike the Instant Pot version), but was definitely over baked.



As always, any purchases made from links may cause me to earn a little money. ;)

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