My boyfriend is eating low-carb these days, and in my effort to support him completely in this, our Christmas meal was purposefully made as low-carb as possible. I must say, I didn’t miss one carb of it! Instead of mashed potatoes we had mashed rutabaga’s (a recipe I shared yesterday) and now I actually like them MORE than mashed potatoes! And instead of some carby-pie, I went out on a limb and made my VERY FIRST CHEESECAKE…low-carb at that, and it was light and fluffy, and absolutely melt-in-your-mouth delicious! Please give it a try! All you need is the following ingredients and springform pan!
I mixed together a few different recipes. For the cheesecake itself, I found the recipe on foodnetwork.com and for the crust I found a recipe on this about.com page. The fresh cherry topping was ALL ME…
For the Crust:
1 cup finely ground nuts (almonds, macadamias, cashews, whatever you prefer)
2 tablespoons melted butter
2 tablespoons splenda (or your favorite artificial sweetener)
Heat oven to 375 degrees.
Mix the ground nuts, butter, and sugar-substitute together in a bowl and transfer to the bottom of a greased springform pan. Press into the pan to form an even bottom crust.
Transfer to the oven and bake for 8 minutes or until fragrant and brown. Remove from oven.
For the Cheesecake:
24 ounces cream cheese, softened
1 cup extra-fine whole milk ricotta cheese (to refine, process in afood processor for 1 minute)
1/2 cup sour cream
1 1/2 cups sugar substitute (recommended: Splenda)
1/3 cup heavy cream
1 tablespoon no sugar added vanilla extract
1 tablespoon fresh lemon juice
3 egg yolks
Special Equipment: 1 (8-inch) springform cake pan
Preheat oven to 400 degrees F.
In a shallow roasting pan big enough to fit the cake pan, pour about 1-inch of water and place it on the center rack of the oven to preheat.
In the bowl of an electric mixer, beat softened cream cheese, ricotta, sour cream and sugar substitute on low speed for about 1 minute until well blended.
In a separate bowl, using a wire whisk, mix heavy cream, vanilla, lemon juice, eggs, and egg yolks until blended.
Turn the mixer on medium speed, and slowly pour the egg mixture into the cream cheese mixture. Beat just until blended and then turn off; be careful not to over-whip.
Pour batter into the greased springform pan. Place pan into the heated water bath. Bake for 15 minutes, and then lower the oven temperature to 275 degrees F. Continue baking for 1 1/2 hours, or until top is light golden brown and cake is pulling away from the sides of the pan. Turn the oven off when finished cooking and leave the cake in the oven to cool for 3 more hours. (This will keep the cake nice and tall.) Then remove cake and refrigerate before serving. Serve chilled.
For the Cherry Sauce:
1 bag of fresh black cherries, stems and pits removed (you can remove the pits by smashing the cherry with the back of a knife)
2 tablespoons splenda (to taste)
2 tablespoons orange juice
1 tablespoon corn starch
In a saucepan over medium heat, combine the cherries, splenda, and orange juice. Bring to a low boil and reduce heat to medium-low. Allow the cherries to break down until it makes a sauce, about 8-10 minutes. Stir in the corn starch to make the sauce a bit thicker. Cook another 2-3 minutes. Let cool and transfer to the refrigerator until needed.
You can make the sauce a day or two ahead if you prefer.
There you have it! Now GO EAT SOMETHING!