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Video:How to Make Low Carb Cheese Cake

with Jonathan Stewart

Low carb dieting doesn't mean you have to sacrifice some of the best desserts out there. Cheesecake is actually a great low carb dessert option that any dieter should know how to make.See Transcript

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Transcript:How to Make Low Carb Cheese Cake

Shockingly cheesecake is often blacklisted from popular diets. However, if you get your hands on a low carb cheesecake recipe, you can still enjoy this mouth-watering dessert in public rather than sneak a slice and hope the diets police don’t catch you. Here’s how you can have your cheesecake and eat it, too.

Low Carb Cheesecake Ingredients:

  • You’ll need 3 1.5 pound packages of cream cheese at room temperature
  • 4 eggs at room temperature
  • 1 1/2 teaspoons each of vanilla and lemon juice
  • 1/4 cup sour cream.
  • Substitute 1 and 1/3 cups of a sugar equivalent, like a zero-carb liquid sweetener for the refined white sugar usually called for

Low Carb Cheesecake Crust Ingredients:

  • 1 cup almond meal
  • 2 tablespoons melted butter
  • 2 tablespoons of the same sugar equivalent for the low-carb crust

I didn’t say this recipe was going to be low-fat.

Your first step is to get the oven heated to 375 degrees. A good tip for baking in general is to use a brick, pizza stone, or unglazed ceramic tile on the lower rack of the oven. This helps hold the heat in the oven for more consistent baking.

Mix the Low Carb Crust Ingredients

Start with the crust by mixing all the ingredients and placing them in the bottom of a spring form pan. Bake for ten minutes until it turns a light brown.

Mix the Cheesecake Filling

Now, turn the temperature up to 400 degrees for non-water bath baking or down to 350 degrees if you are using a water bath. Use a mixer to beat the cream cheese until it is fluffy, then add all the other ingredients. Be sure to scrape the bowl and beaters in order to get all the ingredients mixed well. Scrape and beat a minute longer and then pour over the crust.

Baking Options for Cheesecake

Some bakers prefer to use a water bath for cheesecakes, custards, and pudding because they believe it helps minimize any cracking while baking. Others like the non-water bath method because they believe it gives them better results in a shorter time. I’m definitely with the the-sooner-you-can-get-the-cheesecake-in-my-belly-the-better camp.

For the non-water bath method, place the pan on a cookie sheet and into the 400-degree oven. Once in, turn the oven down to 200 degrees and bake for 60 to 90 minutes, and after one hour, check regularly. It should be firm and reach 155 degrees at its center before removing.

Let the cheesecake chill and then serve with fresh fruit or sugar-free strawberry topping. This recipe makes about sixteen servings. With just two grams of carbs, one gram of fiber, six grams of protein and only 221 calories per serving, this is a truly sinless, but oh so tasty, cheesecake.

I'm Jonathon Stewart, with About.com.

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