Low Carb Atkins Friendly Cheese Cake Recipes

Steps:

• Preheat Oven To 375 Degrees F.
• Soften cream cheese in a large bowl. (Or microwave on defrost for 5 minutes.).
• With an electric mixer, blend cream cheese until creamy for one minute.
• Add sugar,eggs,vanilla and sour cream and blend until incorporated.
• Spray a 9' Round cake pan with Pam cooking Spray to prevent sticking.
• Add Batter to cake pan.
• Bake in oven for 45 minutes or until somewhat firm in the center. It will be brown and cracked around the edges. A true New York style cheese cake. If you do not want it to get real brown about halfway through the baking process put a tent of aluminum foil over it but make sure it does not touch top of cheese cake.
• You can substtitute whipped non sugared whipping cream that you made yourself without sugar instead of the sour cream.
• 5 carbs per serving. Whole cheese cake contains 8 servings.

Steps:

• Mix cream cheese in mixer until smooth.
• Add sour cream.
• Add 1 egg at a time.
• Add remaining ingredients and mix until smooth.
• Spray a pie pan with PAM and pour in cheesecake mixture. Place cheesecake in a larger pan with enough water so that the water goes up 1/3 to 1/2 up the side of your cheesecake.
• Bake 38-45 minutes at 375 degrees.
• If you are concerned about fat and calories you may use lite cream cheese or a combination of regular and lite.
• Note though that doing so will add carbs to the recipe and it may effect the texture.

Steps:

• Preheat oven to 300 degrees.
• Cream softened cream cheese with splenda until very smooth.
• Blend in sour cream, vanilla, and lemon juice.
• Add eggs one at a time and beat until smooth but don't overbeat.
• Pour mixture into an 8 or 9 inch springform pan and wrap bottom and sides of pan with tin foil to form a watertight barrier.
• Set pan in larger pan (I use a big roaster) and add water to about half way up the springform.
• Place into oven and cook 1 hour. Reduce heat to 200 and cook another hour.
• Cool slowly at either room temp or it is actually best to turn off the oven and leave the cheesecake in it overnight to cool. (Cheesecakes most often crack due to overbeating and cooling too rapidly).
• Place in fridge for several hours before serving.
• Top with your favourite fresh fruit if desired and whipped cream.

Steps:

• Preheat oven to 375 Degrees F.
• Soften cream cheese in a large bowl.
• With an electric mixer, blend cream cheese ALONE until creamy and of an even consistency.
• Add sugar, vanilla and sour cream and blend until incorporated.
• Important: Add eggs ONE at a time and blend after each until incorporated into batter.
• Spray a 9 or 10 inch glass pie pan with Pam to prevent sticking.
• Add Batter to pie pan.
• Important, but not necessary: Place first pan in a larger pan filled with water. This prevents the cheesecake from cracking and keeps it moist inside.
• Place both pans in oven for 45 minutes or until somewhat firm in the center.

Steps:

• FOR THE CRUST:.
• Preheat oven to 350°F.
• Put 1 1/2 cups of almonds in blender and grind to medium/ fine texture.
• Add 1/3 cup of vanilla flavored whey protein powder.
• Add 4 tablespoons of melted butter.
• Add 1 tablespoon of cinnamon and 1 tablespoon of nutmeg.
• Add about 3 tablespoons of Splenda and blend.
• Spray pie dish with non-stick spray and pour in mixture.
• Use your hands to make the crust.
• Cook for 12- 15 minutes.
• Let cool.
• FOR THE CHEESECAKE:.
• Heat oven to 325�°F.
• Put cream cheese in a large bowl and mix until smooth.
• Beat in Splenda and sour cream and mix well.
• Beat in vanilla.
• Beat in eggs one at a time.
• Beat until very smooth, NO lumps.
• Pour into crust and put in oven with a pan of water on the lower rack.
• Bake 1 hour.
• Chill before eating.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. Line the bottom with parchment paper. Wrap the bottom and sides of the pan with aluminum foil if worried about leakage.
• Stir almond flour, butter, erythritol, and vanilla extract together in a small bowl until well combined; the mixture will be crumbly. Press into the prepared pan bottom.
• Bake on the center rack until in the preheated oven until just golden, 10 to 12 minutes. Allow to cool for 10 minutes.
• Meanwhile, beat cream cheese and powdered sweetener together using an electric stand or hand mixer at low speed until fluffy. Beat in eggs, 1 at a time. Add lemon juice, vanilla extract, and lemon zest. Beat until well combined.
• Bake on the center rack in the preheated oven until center is almost set and slightly jiggly in the center, 45 to 55 minutes.
• Remove from the oven and let cool in the pan. Keep in the pan, cover, and refrigerate to fully set, at least 4 hours, to overnight. Run a knife gently around the sides to remove, unclamp, and carefully remove the pan; it should come right off.