Low Carb Cheesecake

Name: Low Carb Cheesecake
Total time: 1 h 45 min
Yield: 12 servings
Ingredients: 32 ounce cream cheese; 4 tablespoon unsalted butter; 1 cup powdered erythritol; 3 large egg; ½ cup sour cream; 2 teaspoon lemon zest; 2 teaspoon vanilla extract; 1 cup strawberries

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Total Time
1 hr 45 mins
Servings
12 servings
Calories
338 kcal

Low Carb Cheesecake

Iris Warren

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This delightful recipe is easy to follow and perfect for any occasion.

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Ingredients

Servings

32 ounce cream cheese softened
4 tablespoon unsalted butter softened
1 cup powdered erythritol
3 large egg room temp
½ cup sour cream room temp
2 teaspoon lemon zest
2 teaspoon vanilla extract
1 cup strawberries sliced

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Instructions

Measure out and prepare all of the ingredients. Preheat oven to 300F and grease a springform pan with a generous amount of oil or spray. Line the springform pan in aluminum foil.
In a bowl, add the softened cream cheese and butter. Beat it until smooth.
Add in the powdered erythritol and beat again. Add in the eggs one at a time, beating after every addition.
Add in the sour cream, lemon zest, and vanilla extract to the bowl. Beat until combined well.
Carefully pour the mixture into the greased springform pan. Place the springform pan into a turkey roasting pan. Boil water and pour the water into the roasting pan so it comes up near the middle of the springform pan.
Bake in the oven for 70 - 90 minutes or until the cheesecake slightly jiggles in the middle but is almost all set. Remove springform pan from the water and set on counter to let it come to room temperature. Let sit in the refrigerator overnight and then release it from the pan. Serve with sliced strawberries on top!