Low Carb Cheesecake
User Reviews
4.5
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Prep Time
25 mins
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Cook Time
1 hr 5 mins
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Additional Time
8 hrs
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Total Time
9 hrs 30 mins
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Servings
12
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Course
Cake
Low Carb Cheesecake
Description
The Low Carb Cheesecake combines a crunchy crust made by pulsing walnuts with sugar substitute and melted butter, baked briefly before adding the filling. The cheesecake filling consists of room temperature cream cheese beaten with additional sugar substitute, eggs, heavy whipping cream, and pure vanilla extract. Baking in a foil-wrapped springform pan set in a water bath helps the cheesecake cook evenly and prevents cracking, resulting in a smooth, dense texture.
The recipe calls for the use of sugar substitute to reduce carbohydrates but allows for granulated sugar as an alternative. This cheesecake can be served chilled and sliced into portions. The use of walnuts in the crust adds a nutty flavor and texture contrast to the creamy filling.
To store, refrigerate leftovers for up to five days. Using a monk fruit-based sugar substitute minimizes aftertaste and maintains sweetness. The water bath and optional oven bag wrapping are key steps for a stable bake.
Ingredients
- 2 cups walnuts
- 1 tablespoon sugar substitute
- 3 tablespoons butter melted
- 32 ounces cream cheese room temperature
- 1 cup sugar substitute
- 4 egg room temperature, large
- ⅓ cup heavy whipping cream room temperature
- 1 tablespoon vanilla extract pure
Instructions
- Preheat oven to 350°F. Separate a 9-inch springform pan into two pieces. Line the bottom of the pan with foil, fasten on the side piece, and spray the inside of the pan with nonstick cooking spray. Tightly wrap the outside bottom and sides of the springform pan with two layers of heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step of placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
- Place walnuts into the bowl of a food processor and pulse the nuts until finely chopped. Add in the sugar substitute and butter and pulse until combined.
- Spoon the crumbs into the prepared pan and into the bottom of the pan to form a crust layer.
- Bake crust in preheated oven for 10-12 minutes. Remove pan to a cooling rack to cool completely.
- Bring a kettle of water to boil for the water bath.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat cream cheese and sugar substitute for about 2 minutes. Scrape down the sides of the bowl and mix for an additional 30 seconds. Add in eggs, one at a time, scraping down the sides of the bowl after adding the second and fourth egg. After adding the final egg and scraping the sides of the bowl, mix again for 30 seconds. The mixture should be smooth and creamy. Add in the cream and vanilla and mix for an additional 30 seconds.
- Pour the cheesecake filling over the cooled crust.
- Place pan into a larger pan (I use a roasting pan) and pour boiling water into the larger pan until halfway up the sides of the cheesecake pan. Gently lay a piece of foil over the pan – do not tighten the foil as we’ll want to allow the air to still circulate.
- Bake 55-65 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, and leave the oven door cracked. Allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- Just before serving, top the cheesecake with whipped cream and fresh berries.
Notes
- Refrigerate leftover cheesecake for up to 5 days to maintain freshness.
- You may substitute granulated sugar for the sugar substitute in equal amounts if not following a low-carb diet.
- Wrapping the pan in foil and optionally placing it inside an oven bag helps prevent water from leaking into the cheesecake during the water bath bake.
User Reviews
Overall Rating
4.5
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