Recipe by blackcat. I found tweaked an original cheesecake recipe to suit my needs. It’s very rich, so the small slices are still filling. And at only 3 carbs per slice, you can get away with more than one 🙂
3g net carbs per serving. Please note, carb values will vary depending on the ingredients you use and their quantities.
3 packs of cream cheese (softened)
1 1/2 teaspoon vanilla
1 1/2 teaspoon lemon juice
3/4 cup splenta/stevia/sweetener of your choice (1 1/3 cup sugar equivalent)
1 cup flax or almond meal
2 tbsp melted butter
2 tbsp sugar equivalent (I used splenda)
Preheat oven to 375 F
Combine crust ingredients in bowl and add to 8.5″ cake pan. Flatten across bottom of the pan. NOTE: If you’d like to have the crust run up the sides of the pan as well, triple the quantity of the ingredients for the crust.
Bake crust on its own for 8-10 minutes (until browned)
Increase oven heat to 400 F.
Beat cream cheese on its own until creamy. Add other ingredients, one at a time, making sure to scrape the sides of the bowl every time to fully mix every ingredient.
Beat until mixture is fully homogenized, then stop. Do not overbeat. Pour mixture over crust.
Put cheesecake in the oven (use a sheet pan underneath it to avoid spills). Turn oven down to 200 F as soon as cake is put in. Bake for 60-120 minutes. Check often. When cake is firm, but still soft in the middle, pull cake out.
Chill in the fridge overnight. Makes 16 slices.