For New Year’s, Jennifer made a great cheese cake without sugar or any added sweetener. We topped it with blueberries or apples sauteed in butter and cinnamon, so of course that added the fruits’ sugar. The texture of the cake was fantastic.
We used a low-carb cheesecake recipe, except we didn’t put in the “artificial sweetener” (because, yuck). While I like it fine without any sweetener, we discussed putting somewhere between a quarter cup and a half cup of sugar in future attempts if we want a sweeter dessert.
One thing we got out of this recipe that will be useful for other things is the almond meal crust. We’ll probably make this for quiche and mousse pies.
To make the crust, mix a cup of almond meal and two tablespoons of melted butter (Jennifer just used a fork for the mixing). We thought we’d increase the quantities by half next time. Press the mixture into the bottom of a pie plate, then bake for 8 to 10 minutes, until slightly browned.
To make the filling, mix in the following ingredients, one at a time in order, with a hand mixer, scraping the bowl with a spatula between each ingredient:
* 3 packages (1.5 pounds) cream cheese (room temperature)
* 4 eggs (preferably room temperature)
* 1.5 teaspoons vanilla
* 1.5 teaspoons lemon juice
* sweetener (if desired)
* 0.25 cup sour cream
After you add the last ingredient, beat the mixture for an additional minute.
We used a water bath to bake the cake. Ours worked great for an hour at 350 degrees Fahrenheit. It puffed up a bit and then settled back down as it cooled.
Here’s the finished cake in the water bath:
Cooled, sliced, and topped: