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Enjoy the 4,000+ Low Carb Recipes!!!
This is a wonderful cheesecake that I came up with on my own. I'm pretty sure the carbs are on the low side.
4 8oz Philadelphia Cream Cheese - NOT FAT FREE OR LITE, Pleassssssssseeeeeeeeeee! -(you only live once)
1 8oz Container of Ricotta - WHOLE MILK Cheese
3 eggs + 2 yolks
1 1/2 cup Splenda
1 lg package of hazelnuts/walnuts or almonds for crust (optional) or mix combination.
1 lemon - juice
1 1/2 teaspoon of Vanilla Extract - NOT IMITATION
Or 2 teaspoons of Almond Extract -(leave lemon out)
1 8oz REAL SOUR CREAM - NO FAT FREE JUNK
10" spring form pan.
How To Prepare:
First butter a 10" spring form pan, flour and pat off extra flour. (won't kill your diet)
For crust, in food processor grind the nuts of choice until fine, so you can form a crust on bottom of spring form pan. (no butter needed, enough moisture in the nuts) NO SALTED NUTS!!!
Make sure all ingredients are at room temperature.
In a large bowl combine all the cheese first with blender, adding one egg at a time. Add splenda and the rest of the ingredients. Don't forget that this is 3 whole eggs (large) and two additional yolks. (5 eggs)
Preheat oven to 330F. Place on middle rack. Bake until top is lightly brown. about 1hr 15mins. SHUT OFF OVEN - crack door open, Allow to cool additional hour in oven. Remove from oven, mix sour cream and 2 tablespoons of splenda in bowl, spread on top of cheesecake and refridgerate for 24 hours.