Low Carb New York Cheesecake
Here is a Low Carb New York Cheesecake for all of you cheesecake lovers that is very appetizing. Cheesecake is believed to have originated in ancient Greece. History has the first recorded mention of cheesecake, as being served to the athletes during the first Olympic Games held in 776 B.C. Centuries later cheesecake appeared in America, the recipes brought over by immigrants from Europe.
Its been said that the name "New York Cheesecake" came from the fact that New Yorkers referred to the cheesecakes made in New York as "New York Cheesecake." New Yorkers say that cheesecake wasn't really cheesecake until it was cheesecake in New York. I'm not sure how they would feel about this Low Carb New York Cheesecake, but hopefully it can be enjoyed by those watching their carb intake.
This Low Carb New York Cheesecake makes 1 9-inch cake, which can be cut into 12 nice size slices. This recipe can be baked without the crust if you want to lower the carb count further or macadamia nuts can be used in place of Brazil nuts. However, it is not really a great Low Carb New York Cheesecake without the delicious nut crust. Total Carb count with nut crust 105, without nut crust 65.
Ingredients:
Crust:
2 cups raw Brazil nuts
4 Tbsp. unsalted butter
2 t. Brown Sugar Twin
pinch of cinnamon
pinch of salt
Filling:
2 1/2 lbs. Philadelphia cream cheese, at room temperature
pinch of salt
5 Tbsp. granular Splenda
5 Tbsp. granular Sugar Twin
1/2 cup sour cream
2 t. fresh lemon juice
2 t. pure vanilla extract
2 large egg yolks
6 large eggs
Instructions:
Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and coat the inside of the pan with soft butter.
If you are using raw Brazil nuts, spread them on a baking sheet and roast for 10-15 minutes until they are lightly golden. If using roasted macadamia nuts, omit the roasting. Let cool.
While the nuts are toasting, melt the butter. Transfer the nuts to a food processor and pulse until finely chopped. Add the remaining ingredients and pulse to combine. Pat evenly into the bottom of the springform pan. Place in the fridge.
Increase the oven temperature to 500°F. In a food processor or mixing bowl, beat the cream cheese until smooth. Add the sweeteners, sour cream, lemon juice and vanilla and process or beat until combined. Add the egg yolks and then the eggs, two at a time, beating until incorporated before you add the next two. Remember to scrape the bowl frequently while you are mixing.
Carefully pour the filling over the chilled crust and place the springform on a rimmed baking sheet or larger pan. Bake for 10 minutes, then reduce the temperature to 200°F and continue baking for 1 1/2 hours. Do not open the door! The cheesecake should still look soft in the center.
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