Beachgirl S Basic Low Carb Cheesecake Recipe

Ingredients for Beachgirl S Basic Low Carb Cheesecake

• 16 ounces (450g) cream cheese, softened
• Splenda Sugar Substitute
• Vanilla Extract
• 2 tablespoons fresh lemon juice
• 1/2 cup (120ml) sour cream
• 4 large eggs
• 1 large egg yolk
• 1/2 cup fresh blueberries (optional)

How to Make Beachgirl S Basic Low Carb Cheesecake

1. Preheat oven to 300°F (150°C).
2. In a mixing bowl, beat together cream cheese and sweetener on low-medium speed until smooth and creamy.
3. Add lemon juice, vanilla extract, and sour cream. Mix until fully combined.
4. Incorporate eggs and egg yolk one at a time, mixing very gently after each addition. Do not overmix.
5. Gently fold in blueberries (optional) at this point.
6. Pour batter into a greased 9-inch springform pan. (7.5-inch or 8-inch pans can also be used).
7. Wrap the springform pan tightly in heavy-duty aluminum foil to create a watertight seal.
8. Place the wrapped pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
9. Bake for 1 hour at 300°F (150°C), then reduce oven temperature to 200°F (93°C) and bake for another hour.
10. Turn off the oven and leave the cheesecake inside with the oven door slightly ajar until completely cool (at least 2-3 hours, or overnight).
11. Refrigerate for at least 12 hours before unmolding.
12. Run a thin knife around the edges of the pan to loosen the cheesecake.
13. Carefully remove the cheesecake from the springform pan.
14. Slice and serve. Top with fresh berries (strawberries, blueberries, raspberries) for an extra delicious touch.