This recipe is made from the memories of cheesecakes, my family in Germany made when I was a kid. This is not your typical icebox or graham cracker crust cheesecake. This is the real deal converted to a low carb version.
Crust:
Beat with a Whisk:
1 Egg
3/4 Cup Softened Unsalted Butter
1/4 Cup Milk
1/2 TSP Lemon Zest
1 TSP Vanilla Extract
Add to:
2 Cups Carbquik Mix
1 1/4 TSP Baking Powder
1/4 TSP Kosher Salt
After the dough is mixed, refrigerate it for at least 30-45 minutes, so that it’s easier to handle.
While the dough is chilling, make the cheese filling.
Cheese Filling:
Mix Together:
15 ounces Ricotta
3 Eggs
1 TSP Lemon Zest
3/4 Cup Erythritol Confectioner’s Sugar
1 TBSP Vanilla Extract
This recipe can either be made in a single, greased, 8 inch Pyrex glass baking dish or (6) small 3-4 inch diameter ramekins.
Press the dough into the greased dish (es) of your choice, and then pour in the cheese filling.
Bake for 45 minutes @ 300⁰ F. Continue with 10 minute increments of baking time, up to an additional 20 minutes to ensure the filling is cooked all the way through. The lower temperature will prevent the crust from burning. The filling can be tested with a toothpick (it shouldn’t be wet). It will also start to split slightly when it’s over baked.
As an alternate: Try a lime cheesecake with almond meal crust using Stevia liquid instead.
MAKES 12 SERVINGS: NET CARBS: 3g
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