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Home  /  Desserts • Recipes  /  Zero Carb Cheesecake
09 August 2015

Zero Carb Cheesecake

Desserts, Recipes

zccheesecakeBy – Dana 8/9/2015

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. 

Preheat oven to 325 degrees F. Place 9 x 13 (or whatever size you have) pan 1/2 full of hot water on bottom rack.

Generously butter sides and bottom of 9″ Spring-form pan.

All ingredients must be room temp!

4- 8oz packages of Philly cream-cheese (generic brands don’t work as well)

4- Large eggs

1.5 – Cups Sour Cream

1 – Tbsp Vanilla extract

In a large bowl mix together cream cheese and eggs. Add eggs one at a time until smooth.

(you do not want to over-mix cheese cake, so mix by hand or on the lowest mixer setting)

Mix in Sour cream and vanilla extract

Pour into well buttered spring-form pan and place on center rack (above water pan) and bake for 1 hour 10 mins.

Leave in oven to cool at least 3 hours.

Refrigerate at least 8 hours, 24 hours is better.

Variations:

Mix into to cream cheese mixture:

1- Tbsp Orange Zest or Lemon Zest (natural lemon and orange flavoring oils also work)

1- Tbs Cinnamon or Pumpkin Pie Spice

Toppings for guests.  (these are not Zero Carb!)cheesecake topping

10oz – frozen or fresh fruit

2 Tbs – Sugar

2 Tsp – Corn starch

1/2 Cup – water

Mix sugar and corn starch together.

Add to sauce pan with water and boil.

Add fruit and boil 5 mins or until thick.

Cool before using

Lemon CheesecakeOther toppings:

Canned pie fillings

Lemon Curd

Chocolate sauce

Caramel Sauce

Serving ideas for guests:

Serve ZC cheesecake surrounded by bowls of several different toppings and guests can choose what they like.

Interested in the Zero Carb lifestyle?  Learn all about it in our Facebook Group!

 

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