NY2ATL's LOW CARB RECIPES
Fresh Strawberry LC Cheesecake
Fresh Strawberry Cheesecake
Cheesecake
4- 8oz. packages cream cheese (I use two original and two 1/3 less fat types)
1 cup splenda
2 Tablespoon flour
4- whole eggs
1 cup light sour cream
1 1/2 Tablespoon Pure Vanilla Extract
Topping
1/4 cup Sugar Free Strawberry Jam or Preserves
6-8 Large Fresh Strawberries, washed and cut in half lengthwise
3 packets Truvia or Splenda
Directions
Preheat oven to 450 degrees
Let Cream Cheese soften at room temperature about 2 hrs.
In a large bowl, using an electric mixer, combine cream cheese, splenda and flour, beat on medium speed until well blended.
Add eggs one at a time mixing well after each addition.
Beat until smooth.
Add sour cream and vanilla extract, and beat well.
Line an 9 inch Springform pan with a sheet of parchment paper cut to fit the bottom of the pan.
Spray the parchment paper lightly with non stick spray.
Mix ingredients as directed and pour into pan.
Place pan on a foil lined cookie sheet on center oven rack..
Bake for 10 minutes, then reduce oven temperature to 250 degrees and bake for 1 hour more.
Let cool for 10 minutes then gently loosen cake from sides of pan with a flat knife.
Chill in refrigerator at least 3-4 hours.
Remove sides of Springform pan and place the cake on a serving platter.
After slicing strawberries in half lengthwise, sprinkle with the truvia or splenda, cover, and place in refrigerator.
After cake is thoroughly chilled, spread the SF Strawberry jam evenly over the top of the cake.
Arrange the halved fresh strawberries on top of the jam covering the entire top of the cake.
Serves 12-14.
Cheesecake
4- 8oz. packages cream cheese (I use two original and two 1/3 less fat types)
1 cup splenda
2 Tablespoon flour
4- whole eggs
1 cup light sour cream
1 1/2 Tablespoon Pure Vanilla Extract
Topping
1/4 cup Sugar Free Strawberry Jam or Preserves
6-8 Large Fresh Strawberries, washed and cut in half lengthwise
3 packets Truvia or Splenda
Directions
Preheat oven to 450 degrees
Let Cream Cheese soften at room temperature about 2 hrs.
In a large bowl, using an electric mixer, combine cream cheese, splenda and flour, beat on medium speed until well blended.
Add eggs one at a time mixing well after each addition.
Beat until smooth.
Add sour cream and vanilla extract, and beat well.
Line an 9 inch Springform pan with a sheet of parchment paper cut to fit the bottom of the pan.
Spray the parchment paper lightly with non stick spray.
Mix ingredients as directed and pour into pan.
Place pan on a foil lined cookie sheet on center oven rack..
Bake for 10 minutes, then reduce oven temperature to 250 degrees and bake for 1 hour more.
Let cool for 10 minutes then gently loosen cake from sides of pan with a flat knife.
Chill in refrigerator at least 3-4 hours.
Remove sides of Springform pan and place the cake on a serving platter.
After slicing strawberries in half lengthwise, sprinkle with the truvia or splenda, cover, and place in refrigerator.
After cake is thoroughly chilled, spread the SF Strawberry jam evenly over the top of the cake.
Arrange the halved fresh strawberries on top of the jam covering the entire top of the cake.
Serves 12-14.
