This recipe originally started out as an experiment. It worked out so well, we just had to post the recipe. This cheesecake recipe was created by reading and examining some 40 – 50 recipes. We’ve experimented previously with cheesecake, thus choosing the ingredients to include and exclude, and the amounts came from our experience in the past. We knew right away that this would not be a no-bake recipe, because, in the past, those just didn’t “cut the mustard.”
You will find TWO recipes below, however the cheesecake itself is the same for both.
Mix cream cheese with eggs, and then add the rest of the ingredients.
You’re done. That is the basic recipe for a low carb cheesecake.
In most cheesecake recipes, the carbs you get are from the sugar and the crust. We do not use sugar, and these little babies get no crust.
Simply grease up a muffin pan and pour the mixture in. Bake at 350 for about 25 – 30 minutes. Oh, and we put a cake pan with water below the muffin pans.
The baking time and temp can be adjusted. Some don’t like the top browned, and some do. It’s a matter of your preference.
However, if you do want a crust, then try this:
Everything but the water in a mixing bowl and mix thoroughly. Then add the water, just a bit at a time, until it all sticks together in a big sticky ball.
Then grease your pie pan with a mixture of coconut oil and liquid lecithin, and press out to cover the pan. And bake this for 15 minutes at just under 350 degrees.
Then pour in your filling, place a cake pan filled half way up with water beneath the rack upon which you will place your pie, then bake at 325 – 350 for about 25 to 35 minutes. It all depends on if you want the top browned.
We also experimented with simple toppings. Berries blended up with a bit of erythritol or stevia (or both), and even one of our chocolate recipes (the mocha for instance). We made a nice mocha syrup and put a tablespoon over them. We also shot the mixture inside the concoction sitting in the muffin pan using a stainless steel baster. But the best so far, was a rhubarb sauce we’d made last summer (I was told that it would last at least six months sitting covered in the fridge, and sure enough it had lasted 4 months). Except for the chocolate, it’s best to wait till they’re half done to top them with your sauces. But again, the best was the rhubarb topping.
And do NOT eat them when finished. Put the entire muffin pan in the fridge and serve the next day. The difference in taste between the first day and the second was like night and day.
I would like to say that this was sheer genius, but it just made sense so, genius or not, it’s a great treat to serve the family.
The picture at the top of this recipe is the final result after baking, using the apple half inside the muffin pan. Of course, the tarter the apple the better to have it contrast with the sweet of the cheesecake. We used Granny Smiths, but a Jonathan (those used for caramel apples) would be the best.
Slice an apple in two, and with a paring knife cut out the seeds and hollow out the apple leaving only about a quarter inch all around. Sprinkle, what we call, Pumpkin Pie Spice over the halves.
Here is the recipe for Pumpkin Pie Spice:
Just mix those all together (in those ratios) and use them whenever needed.
Sprinkle the spices over the halves, then fill with your cheesecake concoction we made above, and bake at 350 for about 40 minutes. And don’t forget the cake pan with water in it below the muffin pans.
And AGAIN, enjoy them after they’ve cooled off; just put the entire muffin pan in the fridge and serve the next day. They are wonderful.
For some reason, cheese cake is better after it’s cooled.
Why it is Impossible to Sweeten Chocolate – but we found a way!
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