A lighter textured Low Carb Cheesecake.
This Cheesecake has a lighter texture and taste than traditional Cheesecake.
- Two 8 oz. packages Cream Cheese (softened)(16 carbs)
- 1/2 cup heavy cream (2-3)
- 1/2 cup buttermilk (apx.3-after considering that the live cultures have eaten up some of the carbs)3 eggs3 eggs yolksA capful of vanilla extract
- 1/2 cup (plus a T. or two) Sugar Free Dulce De Leche Da Vinci Syrup(or whatever flavor you’d like to use)
1.Pre heat oven to 360
2.Pam Spray a tall, round, nine inch cassarole dish.
3 Whip together cream cheese and cream until smooth.
4.Add remaning ingredients and whip, occasionally stopping to scrape the sides and bottom. Whip until smooth.
5.Pour into the cassarole dish.
6.Place dish in a larger pan, fill the pan with water so that it reaches 1/3 the way up the side of the dish.
7.Bake in preheated oven about 1 hour. If it is not solid enough, bake longer, up to 15 minutes more.
8.Remove from oven, let cool for 5 minutes.
9.Take the cassorole dish out of the pan, being careful of steam and heat.
10.Let Cheesecake cool to lukewarm.
11.Place plate over the top of the Cheesecake, then invert. The cheesecake should come out onto the plate.Total carbs=22If divided into 8 pieces (a generous serving)Total per piece = 2.8 carbs