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1½ c finely ground walnuts or pecans
2 tbsp. melted butter
½ tsp. cinnamon
2 lbs. cream cheese
¼ tsp. salt
12 sachets sugar substitute
¼ c sour cream
¼ c heavy cream
2 tbsp. vanilla extract
3 tbsp. water
2 tbsp. cinnamon
How To Prepare:
Heat oven to 350°F. Line the outside of an 8-inch springform pan with a double layer of aluminum foil. Combine crust ingredients; pat onto bottom and sides of pan. Bake 10-12 minutes until golden; cool on wire rack.
Baking in a water bath gives this cheesecake a creamy texture and ensures even cooking. Simply place a large roasting pan in the center rack of the oven, put the cheesecake pan in the center and fill with enough hot water to come at least halfway up the sides of the pan.
In a food processor fitted with a metal blade process cream cheese until smooth. Add eggs, one at a time, processing until incorporated. Add sugar substitute, salt, vanilla extract, water and cinnamon. Process until smooth, scraping down sides as needed. Pour filling into cooled crust; smooth top.
Bake cheesecake in a water bath 1 hour until puffed and golden and a toothpick inserted 1-inch from center comes out clean. Cool in oven 30 minutes. Remove from oven, cool to room temperature on a wire rack, then refrigerate until well chilled.
For each of 16 servings = 8 carbs
I called Splenda when this recipe was first posted. You use 1/2 cup of the Splenda for baking. The recipe is delicious and my diabetic neighbor thinks so too.
Number of Servings:
Carbs per serving - include all nutritional information if known: