LowCarb Diet Recipe - Low Carb Cheesecake Recipe

Low Carb Cheesecake Nutrition Fact

Low Carb Cheesecake Recipe Ingredients

Making Low Carb Cheesecake

Per Serving

Protein 8.2 g
Fat 28g
Carb 4g

2 lb cream cheese

10 1/2 oz Canderel

Spoonful 4 large eggs, at room temperature

Zest of 1 lemon, minced

Zest of 1 orange, minced

2 tablespoons double cream

1 teaspoon pure vanilla extract 

Butter  a 9 inch spring form pan and set  aside.

Using an electric mixer, beat the cream cheese well on medium speed until it's absolutely smooth.

Slowly beat in the  sweetener. Add the eggs one at a  time and beat well after each addition. Add the remaining ingredients, scrape down the bowl and stir to combine.

Pour the cheesecake into the prepared pan and smooth the top.

Bake for 10 minutes. Turn the heat down to 275/ 140 C/ Gas Mark 1 and bake for 1 hour, or until the edges are lightly brown. Turn off the oven.

Run the knife around the edges of the pan and  return the pan to the pan to the oven to  cool slowly.

Don't worry if the center of the cheesecake looks a little wiggly; it will firm up in the oven.

Cover the low carb cheesecake with plastic wrap and refrigerate overnight, or up to 3 days.

To serve cheesecake, run knife around the edges again and remove the sides of the pan.