Sometimes you just want a simple cheesecake, with that velvety feel that seemingly only comes from baking. Of course, sometimes you’re low-carbing, and things get tricky.
To make life easier, I dispensed with the cheesecake base. Really, I feel it adds very litte to a cheesecake, and one only munches through those dry crumbs to get to smooth filling.
Serve this dressed up with yoghurt, whipped cream, berries, or the likes. Chocolate, orange . . . anything goes. You can’t really go wrong here.
Believe me, I’ve tried!
This recipe can be gluten-free, low-carb, and nut-free.
Serves 8
Preparation time: 10 minutes (plus cooling and refrigeration)
Cooking time: 35 minutes
Ingredients:
– 375 grams cream cheese, softened
– 1 x 285 grams can reduced cream
– 4 large eggs
– 2 teaspoons vanilla essence
– 2 teaspoons stevia powder (I used Sweet Leaf), or to taste
Method:
1. Preheat your oven to 160 degrees Celsius. Line a 22 cm round cake tin with baking paper.
2. Place all ingredients in a food processor, and blitz until smooth. Pour into the tin. Place this in a baking dish and pour hot water into the dish so it comes half-way up the tin’s side.
3. Bake for 35 minutes, or until just set. Turn of the oven and leave the door ajar for 10 minutes. Remove from the dish to a wire rack and leave to cool.
4. Refrigerate the cooled cheesecake for another few hours, until completely chilled. Carefully unmould, slice, and enjoy! 🙂
wow this looks incredible!!! YUM! love the colours. Fabulous summer desert
Thanks Mindy! 🙂