In the fall of 1987, I was in my last year at Cornell College in Mount Vernon and my brother Harvey was starting law school at the University of Iowa. I would visit him, Kris and baby Lindsey in Iowa City about once a month and Kris and I would make cheesecake. Sometimes I would babysit so they could go out, but mostly we spent time together. Ever since then I always think of cheesecake when it's fall.
I've never really cared for the graham cracker crust on cheesecake. The delicious filling is what I want! Lately I've been trying to have a more low carb diet and decided to experiment with cheesecake. The following is the recipe I've come up with so far, but it probably needs a few more tweaks until I'm satisfied.
Crust-less Stevia Baked Cheesecake
Coconut oil or something to grease the pan (I use a pie plate.)
2 Tablespoons lemon juice
12 packets stevia powder
1 teaspoon vanilla
dash of salt
½ cup of half and half
A couple hours before you intend to make this, it is best to take your cream cheese and eggs out of the fridge.
Preheat oven to 325 degrees F. Coat the pan with shortening of your choice and set aside.
Unwrap the cream cheese and put it in the mixing bowl. Beat it until fluffy.
Slowly mix in the lemon juice, stevia, vanilla, salt and half and half.
I break the eggs one at a time into the measuring cup and break it up with a fork, then add to the mixture, beating well after each one.
Once it is all well mixed and fluffy, pour it into your prepared pan. Bake it in the oven for 55 minutes.
8 servingsTotal calories: 1,116 Per serving: 140
Total carbs: 21 3
Total fat: 96 12
Total protein: 33 4
Total sodium: 1,116 140
Total sugar: 15 2
I put some melted unsweetened baking chocolate sweetened with a dropper of liquid stevia along with a spray of whipped cream to enhance my serving of cheesecake. Next time I won't add the dash of salt, it was a touch too salty for me.
Do you have some good low carb recipes or stevia recipes to share?