Low Carb Crustless Cheesecake Recipes

EASY KETO CRUSTLESS BAKED CHEESECAKE

Steps:

• Preaheat oven to 350 F
• Add all the ingredients to a blender or food processor and blend until smooth. Spread into an 8 inch round baking dish.
• Bake for 25-30 minutes or until toothpick inserted in center comes out clean.
• Cool for 30 minutes, then chill in refrigerator for at least 2 hours.
• Use a small scoop to scoop out the cheesecake into bowls and then garnish if desired.

NANA'S CREAM CHEESE PIE (CRUSTLESS CHEESECAKE RECIPE)

Steps:

• Preparation: Preheat oven to 325. Spray a glass pie plate (9 1/2 - 10 inches) with baking spray. Powder 1/2 cup Sukrin :1 (or Swerve Granulated) in a coffee or spice grinder.
• Mix: Put the softened cream cheese in a medium bowl and mix with a hand mixer until smooth. Add the Sukrin 1, stevia glycerite and one egg, beating gently until incorporated and smooth. One at a time, add the remaining eggs, mixing until each egg is absorbed before adding the other. Add the extracts and mix again. It will puff up in the oven and then collapse.
• Bake: Pour the mixture into the glass pie plate and bake for about 30 minutes. Look for the Cheese Pie to puff up and brown around the edges. If it cracks, it's okay. The sour cream will hide any cracks. When the Cheese Pie is done, remove from the oven and let cool about 30 minutes. It will sink and make a well on top for the cream cheese.
• Sour Cream Topping: Powder the 2 tablespoons of Sukrin 1. Mix the sour cream with the sweetener and vanilla until the sweetener dissolves. Spread on top of the cheesecake base. You may have sour cream left over. Grate fresh nutmeg over the top of the pie if you desire.
• Put the Cheese Pie back into a 325 oven and bake about 15-20 minutes more, until the sour cream sets. Refrigerate overnight and serve the next day as it get better as it sits.

KETO CHEESECAKE RECIPE (LOW CARB SUGAR-FREE CHEESECAKE)

Steps:

• Preheat the oven to 350 degrees F (177 degrees C). Line a 9-inch (23-cm) springform pan with parchment paper.
• To make the almond flour cheesecake crust, stir the almond flour, melted butter, Besti, and vanilla extract in a medium bowl, until well combined. The dough will be slightly crumbly.
• Press the dough into the bottom of the prepared pan. Bake for about 10-12 minutes, until barely golden. Let cool at least 10 minutes.
• Meanwhile, beat the cream cheese and powdered sweetener together at low to medium speed until fluffy.
• Beat in the eggs, one at a time.
• Beat in the lemon juice and vanilla extract. (Keep the mixer at low to medium the whole time; too high speed will introduce too many air bubbles, which we don't want.)
• Pour the filling into the pan over the crust. Smooth the top with a spatula (use an icing spatula for a smoother top if you have one). If you want to ensure no air bubbles, tap the pan on the counter several times.
• Bake for about 40-55 minutes, until the center is almost set, but still jiggly.
• Remove the cheesecake from the oven. If the edges are stuck to the pan, run a knife around the edge (don't remove the springform edge yet). Cool in the pan on the counter to room temperature, then refrigerate for at least 4 hours (preferably overnight), until completely set. (Do not try to remove the cake from the pan before chilling.)

LOW CARB ATKINS FRIENDLY CHEESE CAKE

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.

LOW-CARB SUGAR-FREE INSTANT POT® CHEESECAKE

Steps:

• Grease the inside of a springform pan. Place a rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®) and add 1 inch of water.
• Blend cream cheese in a bowl using an electric mixer until completely smooth with no lumps. Add sugar substitute and vanilla extract. Blend until just incorporated. Add eggs 1 at a time and blend until completely mixed in, but do not overbeat.
• Pour batter in the prepared springform pan. Cover bottom and sides of pan tightly with a single piece of aluminum foil to prevent water from leaking into the pan.
• Lower the filled springform pan onto the rack in the pressure cooker pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove the lid and allow cheesecake to slightly cool inside the pressure cooker, 15 to 20 minutes. Remove the cheesecake carefully and allow to cool completely, about 30 minutes more. Remove aluminum foil; cover cheesecake with plastic wrap and refrigerate until chilled, 2 hours to overnight.
• Dice strawberries and sprinkle over cheesecake just before serving.

LOW-CARB CRUSTLESS CHEESECAKE

Steps:

• Bring cheeses to room temperature.
• Preheat oven to 350°F.
• In a food processor, blend all ingredients on high for 90 seconds to three minutes. Eyeball the mixture to make sure there are no chunks of cheese. (The cookbook calls for a blender to be used for 15 minutes.).
• The original recipe calls for the use of a springform pan; failing that, use an 8" x 8" metal pan (as you might use for cakes or brownies). In either case, the pan you use will have to be put in a larger pan or dish that will function as a bain-marie.
• Get some water on the boil.
• Place the baking pan into the dish/pan-cum-bain-marie WITHOUT water and pour the cheesecake mixture into the baking pan.
• Add the hot/boiling water to the larger vessel.
• Place at or near the center rack.
• Bake for one hour.
• Turn off the oven and leave the cheesecake inside it for an hour more.