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Low Carb Cheesecake Factory Cheesecake
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Brief Description
A truly delicious low-carb version of Cheesecake Factory's cheesecake.
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Main Ingredient
cream cheese
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Category: Cakes
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Cuisine: American
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Prep Time: 25 min(s)
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Cook Time: 80 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
To avoid cracks in cheesecake, remember not to open oven while baking as this might cause cracks. You could also try a waterbath, if desired.
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Posted By: sharilyn
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Posted On: Mar 17, 2013
Number of Servings:
Ingredients:
- 1/4 cups - pecans finely chopped
- 1/4 cups - almonds finely chopped
- 1/4 cups - walnuts finely chopped
- 4 - graham cracker sheets crumbled
- 2 tablespoons - butter melt in microwave
- 1 1/2 pounds - cream cheese at room temp.
- 1 1/3 cups - pourable xylitol or other sugar substitute equal to 1 1/3 cups sugar
- 5 - eggs at room temp.
- 2 teaspoons - vanilla
- 2 teaspoons - lemon juice
- 16 - sour cream
Directions:
Mix all nuts and graham cracker crumbs with melted butter and press into a springform pan, trying to line the sides as much as possible about 1-1/2 inches up the sides of the pan; set aside to mix filling.
Start by beating the cream cheese until light and fluffy. Keep the mixer on a low setting throughout the beating and mixing process. Add the sugar substitute a little at a time and continue beating until creamy. Add one egg at a time and beat after each egg. When eggs have been mixed into the cream cheese, add vanilla and lemon juice. Add the sour cream last until just blended in.
Pour cream cheese mixture into the springform pan. Place on the top rack in the middle of a 325 degree preheated oven for one hour and 15-20 minutes. If you want a cheesecake with a less brown top, put on the next rack down. When time is up, turn off the oven and prop the oven door open; leave in oven for one hour. After one hour, remove from oven. Run a knife around the edge of the cheesecake also, so if it shrinks while cooling it will not crack at that time either. Let cool to just about room temperature before putting the cheesecake into the refrigerator (or freezer) for 24 hours. Make sure to wait the 24 hours before sampling; a cheesecake should season. It's worth it -- the flavor ripens and becomes enriched.
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