Joined
·
6,162 Posts
I made this last night. It was easy and very delicious. Will be making this again - and again. Am partial to sweet, moist, cold (love puddings, custards, mousses, ice cream, etc) and this fit the bill.
Used my now-regular sweetening combo of erythritol and a few drops of Splenda (in both cheesecake and crust) and managed to get the balance right enough that I swore someone switched out mine for one with sugar! I did use a lot less sweetener than the recipe calls for - adjust as she recommends by tasting as you go. Also could not tell when I had another piece this morning for breakfast (guilty confession ... but did not spike me!)
Garnish w/ finely-grated lemon peel on top and a twisted lemon peel in the center ...
Lemon Cheesecake « Buttoni's Low Carb Recipes
Lemon Cheesecake
2 8-oz pkgs. cream cheese, softened
38 drops liquid sucralose (or 1½ c. granular Splenda)
1 pkt. unflavored gelatin
lemon zest from 2 lemons
lemon juice (from 2 large lemons)
1 tsp. vanilla
1 c. cream, whipped
1 baked, cooled Pecan Pie Crust: Pecan Pie Crust « Buttoni's Low Carb Recipes
DIRECTIONS: Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved. Whip cream cheese in a large bowl with sweetener until smooth. Add lemon juice, zest and vanilla. Beat until smooth and well blended. I like to use my food processor to achieve the smoothest mixture possible. In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!). Fold whipped cream into cream cheese mixture. When well incorporated, pour into cooled pie crust. Chill several hours and serve.
Used my now-regular sweetening combo of erythritol and a few drops of Splenda (in both cheesecake and crust) and managed to get the balance right enough that I swore someone switched out mine for one with sugar! I did use a lot less sweetener than the recipe calls for - adjust as she recommends by tasting as you go. Also could not tell when I had another piece this morning for breakfast (guilty confession ... but did not spike me!)
Garnish w/ finely-grated lemon peel on top and a twisted lemon peel in the center ...
Lemon Cheesecake « Buttoni's Low Carb Recipes
Lemon Cheesecake
2 8-oz pkgs. cream cheese, softened
38 drops liquid sucralose (or 1½ c. granular Splenda)
1 pkt. unflavored gelatin
lemon zest from 2 lemons
lemon juice (from 2 large lemons)
1 tsp. vanilla
1 c. cream, whipped
1 baked, cooled Pecan Pie Crust: Pecan Pie Crust « Buttoni's Low Carb Recipes
DIRECTIONS: Pour gelatin onto the lemon juice in a small saucepan and heat on lowest heat, stirring until dissolved. Whip cream cheese in a large bowl with sweetener until smooth. Add lemon juice, zest and vanilla. Beat until smooth and well blended. I like to use my food processor to achieve the smoothest mixture possible. In another bowl, whip the cream with an electric mixer until quite stiff (but not butter!). Fold whipped cream into cream cheese mixture. When well incorporated, pour into cooled pie crust. Chill several hours and serve.
Think I better try that one too!
