Why You’ll Love This Low Carb Basic Cheesecake Recipe
Whether you’re watching your carbs or just looking for a delicious dessert, you’ll love this Low Carb Basic Cheesecake recipe.
I can’t get enough of its creamy texture and rich flavor, all while keeping my carb count in check. It’s so easy to make, and the minimal ingredients let the cheesecake shine.
Plus, you can customize it with toppings like berries or sugar-free chocolate. Each bite feels indulgent, yet I don’t have to worry about derailing my diet.
Trust me, this cheesecake will impress not only you but anyone you share it with. You won’t even miss the sugar!
Ingredients of Low Carb Basic Cheesecake
When it comes to making a cheesecake that doesn’t weigh you down with carbs, this Low Carb Basic Cheesecake recipe is a game changer. It’s rich, creamy, and oh-so-delicious—seriously, it might just become your new favorite dessert.
And the best part? You probably already have most of the ingredients in your kitchen. So, let’s explore what you need to whip up this delightful treat.
Here’s what you’ll need to gather:
- 32 ounces of Neufchatel cheese (make sure it’s at room temperature for easy mixing)
- 1 cup of Splenda granular or another sugar substitute of your choice
- 2 teaspoons of vanilla extract (because what’s a cheesecake without vanilla?)
- 1 to 2 teaspoons of lemon juice (feel free to add more if you love that zesty flavor)
- 4 large eggs and 1 extra egg yolk (yes, we’re getting fancy with that yolk)
- 3 tablespoons of sour cream (for that extra creaminess)
Now, while these ingredients are pretty straightforward, there are a few things to keep in mind.
First off, Neufchatel cheese is a great lower-fat alternative to cream cheese, but it still packs that creamy punch we all know and love. If you can’t find it, cream cheese works just fine, but your carb count will be slightly higher.
As for the sugar substitute, just make sure to choose one that can withstand baking without altering the taste too much. Some sweeteners can leave a weird aftertaste, and nobody wants that in their cheesecake. So, choose wisely!
And don’t forget about the lemon juice—it adds a lovely brightness that balances the richness of the cheesecake, so don’t skip it unless you really want a dessert that’s more one-note than a karaoke night gone wrong.
Happy baking!
How to Make Low Carb Basic Cheesecake
Making the Low Carb Basic Cheesecake is a delightful adventure that will have your taste buds dancing with joy. To kick things off, grab 32 ounces of Neufchatel cheese and let it sit at room temperature. This is essential—nobody likes a lumpy cheesecake, and softened cheese is the key to a smooth batter.
Once it’s ready, toss that creamy goodness into a mixing bowl along with 1 cup of Splenda (or your favorite sugar substitute). Now, let your electric mixer do the heavy lifting; blend at a slow to medium speed while scraping down the sides of the bowl. After a minute or two, you should have a lovely, lump-free mixture that smells like heaven.
Now, it’s time to add some flavor. Pour in 2 teaspoons of vanilla extract and 1 to 2 teaspoons of lemon juice—don’t skimp on the lemon if you’re a fan of that zesty kick. Next, mix in 3 tablespoons of sour cream for that extra creaminess we all crave.
Once everything is blended, it’s egg time! Add 4 large eggs and an extra egg yolk one at a time, blending slowly just until they’re incorporated. Remember, over-mixing is a cheesecake’s worst enemy.
Now, let’s move to the baking phase. Grab a nonstick 9-inch springform pan and cover the outside with foil to create a water-tight barrier. This little trick helps keep your cheesecake moist while it bakes.
Pour the luscious batter into the pan and place it inside a larger pan filled with water—this is your water bath. Pop it into a preheated 300-degree oven for 1 hour, then reduce the heat to 200 degrees and let it bake for another hour.
Once that time is up, turn off the oven and leave the cheesecake inside to cool completely. Seriously, it’s okay if it takes a few hours; patience is key here.
Once it’s cool, remove the springform pan, cover it with foil, and chill it in the fridge. The hardest part is waiting for it to set, but trust me, it will be worth it when you finally take that first bite. Enjoy your guilt-free indulgence!
Low Carb Basic Cheesecake Substitutions & Variations
If you’re looking to customize your Low Carb Basic Cheesecake, there are plenty of delicious substitutions and variations you can try.
For a creamier texture, swap Neufchatel cheese with mascarpone. If you prefer a different sweetener, erythritol or monk fruit work well.
Add a hint of flavor by incorporating almond or coconut extract instead of vanilla. For a fruity twist, mix in fresh berries or a fruit puree.
Try adding cocoa powder for a chocolate cheesecake or a dollop of peanut butter for a nutty flavor.
The possibilities are endless, so get creative and find your perfect combination!
Additional Tips & Notes
To achieve the best results with your Low Carb Cheesecake, it’s important to keep a few key tips in mind.
Always let your Neufchatel cheese come to room temperature; this guarantees a smooth batter. When adding eggs, do so one at a time and mix gently to avoid over-blending.
Using a water bath helps create a creamy texture, so don’t skip that step! Once baked, let the cheesecake cool completely in the oven to prevent cracks.
Finally, refrigerate for at least four hours, or overnight for the best flavor and texture. Enjoy your delicious, guilt-free treat!