Ingredientes para Low Carb New York Cheesecake
- Pretzel Sticks
- Splenda Sugar Substitute
- 1/2 cup (1 stick) unsalted butter
- Philadelphia Cream Cheese
- 8 ounces sour cream
- Unflavored Gelatin
- 1/2 cup water
- Vanilla Extract
- Almond Extract
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Cómo preparar Low Carb New York Cheesecake
- In a small saucepan, gently heat 1/2 cup of water until warm. Sprinkle in 1 packet (2 1/4 teaspoons) of unflavored gelatin and whisk until fully dissolved. Stir in 1 1/2 cups Splenda and whisk until completely combined.
- (Choose Option 1 OR Option 2):
- Option 1: Add 1 package (3 oz) sugar-free Jell-O (any flavor) to the gelatin mixture and reduce Splenda to 1 cup.
- Option 2: Add 1/4 cup unsweetened cocoa powder and 1/2 cup Splenda to the gelatin mixture.
- Allow the gelatin mixture to cool completely.
- Melt 1/2 cup (1 stick) of unsalted butter in a microwave-safe bowl.
- Crush 1 1/2 cups of pretzels into fine crumbs. Add the melted butter and 3 tablespoons of Splenda; mix until well combined.
- Press the pretzel mixture firmly into the bottom of a 9-inch springform pan.
- Bake the crust at 350°F (175°C) for 8 minutes. Let cool completely.
- In a large mixing bowl, beat together 16 ounces (2 packages) of cream cheese (softened), 8 ounces of sour cream, 1 teaspoon of vanilla extract, and 1/2 cup almond flour until smooth and creamy.
- Gently fold in the cooled gelatin mixture until fully incorporated.
- Pour the cheesecake mixture into the prepared springform pan over the crust.
- Refrigerate for at least 4-5 hours, or preferably overnight, to allow the cheesecake to set completely.
- Carefully remove the cheesecake from the springform pan before serving and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
1g
Fat
104g
Carbs
0g
