By Dana – 2/17/18
Disclaimer – This cake is addictive and you will gain weight if you eat it all the time. It is ZC, but like all dairy, not optimal. Always eat meat as your main meal.
This is basically the same as my other Zero Carb Cheesecake recipe we have, but it is cooked in a crockpot. I think it comes out much better than when cooked in an oven.
The orange flavor is just a refreshing hint, like the La Croix sparkling waters many of us enjoy.
This was made in a 6 inch springform pan lined with plastic wrap.
Ingredients:
2 eggs (room temp)
2 – 8oz blocks of cream cheese (Philadelphia brand gives the best results) (Room temperature)
2 – heaping Tablespoons of Sour cream
2 – Tablespoons melted butter
1/2 – teaspoon of vanilla extract
1/2 – teaspoon dried orange peel
1/4 – teaspoon orange oil (can also use lemon or lime oils)
Directions:
Mix eggs and cream cheese until smooth. Then mix in all the other ingredients. Pour into a lined cheesecake pan.
Place some tin foil balls or I used mason jar lid rings on the bottom of the crockpot for something to set the cheesecake on.
Put 1/2 inch of water in the crockpot.
Place cheesecake into the crockpot, on top of whatever you put in there, to keep the cheesecake out of the water.
Put paper towels or a dish cloth over the crockpot, then place the lid on. The towel is to prevent water from dripping into the cheesecake. Be careful not to let the towel touch the sides of the crockpot, it may burn.
Cook for 2 hours on High, turn off, and let sit in there for 1 hour, then remove and refrigerate overnight.
I topped mine with a layer of sour cream.
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