It’s difficult to believe that this cheesecake is low-fat, has almost no carbohydrates and is high in protein – a great choice for low-carb dieters. The filling is also naturally gluten-free and grain-free.
Having that rich, creamy treat is truly helpful for getting through those tough moments and warding off temptations. This recipe is light, creamy and is truly delicious.What makes this cheesecake so easy is that it has no crust either. As all cheesecakes, it is best served chilled and can be topped with fruit or decorated with edible flowers.
There is absolutely no reason for this cheesecake to stand back to the classic cheese cake with all its richness and heaviness. I have substituted the sugar with Splenda but one could use something similar like Stevia or Xylitol. I bake my cheesecakes in a bain-marie (water-bath). It is, however, not necessary, but it does give the cheesecake a superb smoothness and creaminess. I will, however, give instructions thereof below.
INGREDIENTS:
- 5 packages light (low-fat) cream cheese (Bring to room temperature – approx. 60 minutes)
- (32 ounces or 5x250g cream cheese)
- 4 eggs (room temperature)
- 2 tablespoons lemon juice
- ¾ cup Splenda (180 ml)
DIRECTIONS:
- Preheat the oven to 325º F.
- Brush a 9 inch or 10 inch springform (loose-bottomed) cake pan and line the base with non-stick paper.
- Water-bath preparation (optional): Wrap the pan in foil. Cut two large pieces of foil and lay them on your work surface in a cross. Set the springform pan in the middle and fold the edges of the foil up around the sides of the pan. The foil gives extra protection against water getting into the pan during the water bath step.
- Using an electric hand-held beater or stand mixer, fitted with the paddle attachment, beat cream cheese on medium-low speed until smooth and creamy.
- Add the sugar and lemon juice and continue to beat until combined and creamy.
- With mixer on medium-low, beat in the eggs one at a time.
- Pour mixture into cake pan.
- If using a water-bath: Transfer the pan to a roasting pan or other baking dish big enough to hold it. Bring a few cups of water to a boil and pour the water into the roasting pan, being careful not to splash any water onto the cheesecake. Fill the pan to half-way up the cake pan.
- Bake the cheesecake for 50-60 minutes. (9 inch for 55-60 minutes and 10 inch for 50-55 minutes). The cheesecake is cooked the outer ring of the cake is slightly puffed and fairly firm, but the inner circle still has a firm wobble.
- Cool the cheesecake in the oven. Turn off the oven and crack the door open. Let the cheesecake cool slowly for one hour in the oven. Remove it then from the water bath and let it cool completely on the countertop before placing it in the fridge.
- Chill the cheesecake, uncovered, for at least four hours or preferable overnight. This step is crucial for letting the cheesecake set and achieving perfect cheesecake texture.
- Run a thin-bladed knife around the edge of the cake and remove cake from the pan.