Low-Carb Cheesecake

Low-Carb Cheesecake


Ingredients:

    1 1/2 lbs        cream cheese, room temperature
    4                   eggs
    1/2 Tbs         vanilla
    1/2 Tbs         lemon juice
    1 1/3 cups     artificial sweetener
    1/4 cup         sour cream

Pecan Crust

    3 Tbs            melted butter
    3/4 cups        Pecan Meal
    3/4 cups        sugar substitute
    1/4 tsp          salt
    1/4 tsp          ground cinnamon

Preparation:
Heat oven to 375 F.

Combine ingredients for crust, and press into the bottom of a spring-form pan. Bake for 8 to 10 minutes, until beginning to brown.

Put room temperature cream cheese in the food processor, and pulse until fluffy. Add other ingredients, scraping the bowl each time, fully incorporating each ingredient. When all ingredients are combined, scrape one more time, process 15 seconds more, and pour mixture into pan over crust.

Put a spoon on the crust and slowly pour the mixture onto the spoon, so the batter does not disturb the crust.

Wrap the bottom and sides of the spring-form pan in foil, put it in a baking pan and pour boiling water around the sides. Bake at 350 F for 60 to 90 minutes, checking often. When the cake is firm to touch but slightly soft in the center, or the center reaches 155 F, remove from oven.

Chill completely. Top with fruit, if desired, such as Splenda blended with frozen strawberrys.

Makes 16 servings.

Each serving has 2 grams net carbohydrate plus 1 gram fiber, 6 grams protein, and 221 calories.