You want a good and easy cheesecake
recipe that rivals the best cheesecake
you've ever had in your life?
Well, here it is!
It's based on a regular recipe that I got from a friend years ago, and I've made it LC.
You can mix this up in a blender (though it has to be a powerful one) or a food processor or even just a bowl with a mixer (as I do).
2 tsp vanilla
1 1/2 cups sour cream
1/2 cup Splenda (or any flavored SF syrup you like)
Blend until combined, maybe 15 or 20 seconds. Then slowly add:
16 ounces cream cheese (2 packages, softened)
2 Tbsp melted butter
That's it! If you like, you can make a crust out of 1 1/2 cups almond meal (ground almonds), 1/4 cup splenda, and 1/4 cup melted butter.
Bake in a preheated 325-degree oven for 35 to 40 minutes. It won't look quite done, but it does firm up as it cools and has been in the fridge. To help keep the top from cracking, I place a pie tin filled with water on the shelf below to keep the heat moist.
I input this into Fitday, and the totals are (using Splenda and having a crust):
370 grams fat
81 grams carbs (minus the 24 grams of fiber equals 57 ECC)
92 grams protein
If you get 12 servings out of it (which are still good-sized servings, since it's pretty rich), the counts per serving are:
30 grams fat
7 grams protein
And if you use a liquid SF sweetener like DaVinci's or Atkins syrups (which have no carbs), the ECC for the whole recipe drops to 39, and one serving drops to 3. Remember, a cup of granular Splenda has 24 carbs in it because of the maltodextrin filler they use so it measures the same as sugar.
Even DH didn't know it was LC. He loved it!
Also, sometimes I'll keep out a cup of the batter and add some unsweetened cocoa to taste (1 Tbsp has 2 carbs with 2 grams fiber, so 0 ECC), and then dollop it in and swirl it around.
Other people have added pumpkin and other flavorings.
It also freezes well. Same texture and flavor after defrosting.