Gerri Comment by Gerri yesterday
Thank You Gerri!
I do love Netrition. Here's a wonderful cheesecake recipe. Want to see Judith's also. Cheesecake is the easiest thing to make low carb because it's just substituting the sweetener. It's naturally low carb because it's all fat:)
I don't bother with a water bath. If the top cracks, I put sliced almonds on top, or chocolate ganache.
Cheesecake 10 good sized servings 8 carbs per serving using zero carb sweetener
1 1/2 pounds cream cheese (softened)
1 1/3 cups sugar equivalent (I use a combo of zero carb Fiberfit & erythritol)
5 eggs (room temp)
1 TBS vanilla (or more)
1 TBS fresh lemon juice (or more)
16 ounces sour cream
Crust
2 cups almond flour
4-5 TBS melted butter
Preheat 325
Combine almond meal & melted butter. Press into a springform pan. Line sides about 1 1/2" up the sides of the pan. Set aside.
Beat the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice, Add the sour cream last until just blended in.
Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for 1 hour 15 minutes.
DO NOT open the oven while baking, this might make it crack. When time is up, turn off the oven and prop open the oven door. Leave in oven for 1 hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before the cheesecake is put into the refrigerator for 24 hours.
A cheesecake needs to ripen for 24 hours to be good.