I was looking at a "healthy" cheesecake recipe, and decided to modify it to make it even healthier and lower carb. This is what I came up with and I decided to share it with all of you. I could not believe how delicious this cake was! It is absolutely worth trying! If you want to add a little sweetness and low glycemic carbs, sprinkle some warm berries mixed with Stevia over the top.
Butter for pan
3 (8oz) packages of cream cheese or Neufchatel at room temperature (I used Neufchatel b/c it is lower fat than cream cheese and it worked well)
3 Tbs. Powdered Stevia (different types of Stevia will have a different conversion factor. Use whatever would be equivalent to ¾ C sugar)
3 eggs at room temp
1C sour cream
1 ½ Tbs. Fresh lemon juice
1 tsp lemon zest
1 tsp. Vanilla extract
Preheat oven to 350.
Grease the bottom and sides of a 9 inch round pan with butter to keep the cheesecake from sticking.
In a large mixing bowl beat the cream cheese and Stevia together until very smooth. Add the eggs one at a time, beating well after each addition. Add sour cream, lemon juice, lemon zest and vanilla. Mix until smooth.
Pour the cake batter into your prepared pan. Place the pan with the batter into a larger roasting pan. At the door of the oven, pour hot water into the large roasting pan, so that the water surrounds the cheesecake pan up to 1 in. This is a water bath, which will help keep the cheesecake from curdling and cracking.
Bake the cake for about 50 minutes and turn off the oven. With out opening the door, let the cake sit in the oven for an additional 50 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate overnight.
The nutrition info below is approximate.
Makes 8 servings.
300 calories per serving