Ingredients for Low Carb Crustless Cheesecake
- 16 ounces (450g) cream cheese, softened
- Neufchatel Cheese
- 4 large eggs
- 2 teaspoons vanilla extract
- Sugar Substitute
- Almond Liqueur
- Plain Fat Free Yogurt
- Baking Soda
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How to Make Low Carb Crustless Cheesecake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, beat cream cheese until smooth and creamy. Gradually add sweetener, beating until combined.
- Beat in eggs one at a time, then stir in vanilla extract and lemon juice.
- Pour batter into prepared pan. Place pan in a larger roasting pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath).
- Bake for 130 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This prevents cracking.
- Remove from oven and let cool completely on a wire rack.
- Once completely cool, refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
10g
Fat
36g
Carbs
1g
