New Dessert Fave: Low Carb Cheesecake

We had a family birthday party for Matt last night, and I made him an awesome low-carb cheesecake. I found the original recipe at The Steaks Are High, a low-carb food blog, although hers has a yummy looking lemon topping that I didn't make.

Preheat oven to 350 degrees F

Make the crust by mixing together:
1.5 cups almond meal
5 Tbsp butter
stevia to taste

Line a cake pan with greaseproof paper. Press the crust mixture into the pan and bake for 10-15 minutes.

While crust is baking, mix together:
2 eggs
1 tsp vanilla
lemon juice
1.5 cups sour cream
vanilla extract
stevia and/or xylitol to taste

Blend until combined, then mix in 16 ounces softened cream cheese and 2 tbsp melted butter.

Let crust cool a bit, then pour batter on top. Bake the cheesecake in an optional water bath (put the cake pan into a larger container half-filled with water or put a pan of wateron the shelf below the one you use for the cheesecake). Turn the oven down to 325 degrees and bake for 35-40 minutes.

Don't open oven when the cooking time finishes. Turn off the oven and let the cheesecake cool for awhile in the oven, then take it out and let it cool at room temp, then move to fridge. It will be hours before it is solid enough to eat (we ate it while it was still warm, and it was so good, but it was loose like custard).

I cooked frozen strawberries until they became soupy, like sauce, added some stevia to the sauce, and poured it over our slices of cheesecake. Although, the lemon topping from the original recipe looks delicious.

There are tons of low-carb cheesecake recipes on the internet, and they all look simple and good. I think this might be our new favorite dessert.


Related posts/links:
Low Carb Cafe
Our Low Carb Lifestyle
Coconut Oil: Our Favorite Snack
Health Checklist