Thursday, 12 April 2012

Crustless Low-Carb Lemony Cheesecake

I'm trying to find new ways to add healthy options to my dessert menu. I'm really not a dessert person myself but I really enjoy making things for other people. But if I am making it for myself I like to cut out the sugar, and try new things. If you don’t want to make it so lemony cut back on the lemon but it’s important to use at least 1 tsp. lemon juice. I used a small 7 inch spring form pan, and it made a 1 inch pie. If you want to serve more people just double the recipe! The best part is, it's EASY!! Enjoy.

What you'll need:
400g extralight/light/regular philidelphia cream cheese (room temperature)
3 medium eggs
1 c. sugar or sugar substitute
½ tsp good vanilla extract
1 tbsp. fresh lemon juice

To Start, and End:
Mix together softened cream cheese with the eggs until completely incorporated.
Next add the sugar, vanilla, and lemon juice.
Mix together well and pour into a greased (very important to use spray oil) spring form pan.
Bake at 160C or 325F for 40-50 minutes depending on your oven.
Cool completely before serving! Serve with fruit.
Check the doneness by the golden color.

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