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The Best-Ever New York Style Low Carb Cheesecake Website
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I've been making this Low Carb Cheesecake now for well over 5 or 6 years.
It is ALWAYS "Terrific" for a lowcarb sweet craving pleasure.
This cheesecake has always help to curve my cravings.
So here ya go!
I just wanted to share it with everyone.
(The picture on the top is a picture of the last cheesecake I made last week)
Date of pic is 4-01-05
The size of the cheesecake was 10" springform pan and approx 2+ inches thick.
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New York Low-Carb Cheesecake
The Crust:
(12) FiberRich or Bran-a-crisp crackers (or if you cant find that brand substitute with 12 Rye Wasa crackers)
(6) T melted Butter (add a couple of T spoons of Splenda if you use the Wasa Crackers)
**Crush the crackers**
(I put them in a zip-lock bag and pound them with a mallet, but you can use a rolling pin or do it by hand if you have strong hands LOL).
Combine ingredients, then press into the bottom of your spring form pan. The mixture will be light and fluffy.
THE CHESECAKE:
filling:
(4) 8-oz pkgs of cream cheese
(4) eggs
(1) cup of Splenda
(1) T lemon juice
(2) tsp vanilla
**Directions: Soften the cream cheese in microwave.
Beat cream cheese till smooth with beaters.
Add eggs, Splenda, etc and beat thoroughly.
NOW spoon this mixture over the crust.
Set your spring form pan on a cookie sheet to catch any dripping.
Bake at 350 for 40-45 minutes for a 10" cake,
50-55 minutes for a 9' cake.
I let it get just a tiny bit brown on the edges.
Remove from the oven, let stand and cool for about 15-20 minutes.
(LEAVE YOUR OVEN ON)
You aint done yet !!!!
Here's the Topping to the cheesecake:
(4) Heaping T sour creme
(2) T splenda
(2) T heavey creme (heaping)
(2) drops of vanilla
** Hand beat this mixture till it becomes pretty soupy.**
Spoon this topping over the cheesecake,
put it back in the oven again for about 7 minutes.
Refrigerate the cake for 24 hours before serving
You gonna like this
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