Low Carb Cheesecake Recipe
32 ounces cream cheese
1 cup Splenda
3 Tbsp sour cream
1 tsp vanilla extract
1 tsp lemon juice
1 egg yolk
Start out by mixing together the cream cheese and Splenda together until blended well. Then add in the sour cream, vanilla extract and lemon juice. Keep blending until all is well blended.
Now *slowly* blend in the eggs, only blending them until they are mixed in. If you mix them in too much, they'll start to stiffen and cause a cracked cheesecake.
Next comes the construction part. First, put the batter into a springform pan. Put this onto a sheet of aluminum foil, and fold the foil up around the edges to keep it from leaking. Put this all into a large baking pan. Put water into the baking pan, about halfway up the sides.
Preheat an oven to 300F and put this pan into the oven. Cook for one hour at 300F. Reduce the heat to 200F and cook for another hour. Turn off the oven and let the cheesecake sit in there until it is completely cool.
You get about 12 slices out of this, and each one is about 3g. Serve with a collection of berries for even more delicious flavors!
You might think that cheesecake is a modern invention - or maybe that the French invented it in the 1600s. "Let Them Eat Cake!" However, cheesecake is an ancient food! The Greeks were enjoying cheesecake during the Olympics. The Romans loved cheesecake. Cheese is one of those basic foods that pretty much every culture can create and enjoy - and cheesecake was a natural result of that.
In modern times, most people make cheesecake with cream cheese. As you might guess, cream cheese is a mixture of cheese and cream, again both are dairy products.
Interestingly, cream cheese came about because of Americans lusting after Neufchâtel - a French cheese dating back to the 6th century. In the late 1800s, US dairy farmers, trying to reproduce this cheese, came up with the cream cheese alternative. Voila - a new sensation!
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