This lovely little cheesecake is a delightful treat that please low-carbers and normal people as well. It has as little as 12grams of sugar. I like it without a base but I have baked up a pecan and walnut base that comes together quite nicely with the cheese and is great for nut lovers.
Serves 4 people
· 500g of Baking Cream Cheese (highest fat % you can find)
· 1 tablespoon of vanilla essence
· 3 eggs
· 20-25g Splenda or Xylitol sugar substitute
Base Ingredients (Optional)
170g of pecans and walnuts (Or just one type, it is up to you)
4 tablespoons of butter
1-5grams of Splenda/Xylitol substitute
Please note if you would like to make a base then make the base first.
Add the cream cheese to a bowl and mix with the sugar substitute and essence. (I find a beater works best for this) Then crack 3 eggs into the bowl and beat until creamy and almost devoid of lumps. The batter will have lumps if you hand beat it, which only really marginally reduces the quality.
Pop the batter into a pan/tin of your choice and bake for 35 minutes on 175c
Grind the nuts up to a texture you desire- I quite like it when they are still quite chunky, if you don’t have a grinder or food processor then put them in a zip lock bag and beat them. Add them to a bowl and mix with your sugar substitute. Melt 4 tablespoons of butter (or warm up) and then add to the mixture. Mix everything together.
Layer your tin or pan with the base and put in the oven for 10 minutes at 175c
When the time has elapsed, remove the base and pour your cheese batter into the container.
Then bake your cheesecake for 35 minutes on 175c